Thai Coconut Mango Trifle

Ingredients

In this Thai adaptation of the traditional British trifle, we incorporate Thai flavors and ingredients to create a unique fusion dessert. The original trifle is typically made with sherry-soaked sponge cake, custard, fruit, and whipped cream. However, in this Thai version, we replace the sherry with coconut milk, infuse the sponge cake with coconut flavor, and use ripe mangoes to add a tropical twist. The result is a trifle that captures the essence of Thai cuisine while still maintaining the beloved elements of the classic British dessert. We alse have the original recipe for Trifle, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large eggs 4 large eggs
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract 1/2 teaspoon coconut extract
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) coconut rum (optional) 1/4 cup (60ml) coconut rum (optional)
• 1 sponge cake, cut into cubes 1 sponge cake, cut into cubes
• 2 ripe mangoes, peeled and diced 2 ripe mangoes, peeled and diced
• 1 cup (240ml) heavy cream, whipped 1 cup (240ml) heavy cream, whipped
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 16g
• Carbohydrates (total, sugars): 38g, 25g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the coconut milk and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
2. 2.
   In a separate bowl, whisk together the eggs, flour, salt, vanilla extract, and coconut extract until well combined.
3. 3.
   Slowly pour the hot coconut milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens. Remove from heat and let it cool.
5. 5.
   In a small bowl, mix together the water and coconut rum (if using). Drizzle the mixture over the sponge cake cubes to moisten them.
6. 6.
   In individual serving glasses or a trifle dish, layer the soaked sponge cake cubes, diced mangoes, and coconut custard. Repeat the layers until all the ingredients are used, ending with a layer of custard.
7. 7.
   Refrigerate the trifle for at least 2 hours to allow the flavors to meld together.
8. 8.
   Before serving, top the trifle with whipped cream and garnish with toasted coconut flakes and fresh mint leaves.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy custard.
• Mangoes — Choose ripe and juicy mangoes for the best flavor. If mangoes are not in season, you can use frozen mango chunks.
• Sponge cake — If you can't find coconut-flavored sponge cake, you can brush the cake cubes with coconut syrup or essence to infuse them with coconut flavor.

Tips & Tricks

• For an extra tropical touch, you can add a layer of sliced bananas or passion fruit between the cake and mango layers.
• If you prefer a lighter version, you can use light coconut milk instead of full-fat.
• To save time, you can use store-bought sponge cake or angel food cake instead of making it from scratch.
• If you want to make it more indulgent, drizzle some coconut liqueur over the sponge cake cubes before layering.
• Garnish the trifle just before serving to keep the toasted coconut flakes crisp.

Serving advice

Serve the Thai Coconut Mango Trifle chilled for the best taste and texture. It makes a stunning dessert for special occasions or a refreshing treat on a hot summer day.

Presentation advice

To make the trifle visually appealing, use clear glass serving glasses or a trifle dish to showcase the beautiful layers. Top it with a generous dollop of whipped cream and sprinkle toasted coconut flakes and fresh mint leaves on top for an elegant finishing touch.