Mango and coconut trifle recipe

Name: Mango and coconut trifle recipe
Total time: 160 min
Ingredients: Juice and finely grated rind of 2 limes, plus extra cheeks, to serve; To taste: white or golden rum; 300 gm double cream; 80 ml (½ cup) thick coconut cream; 6 mangoes, peeled and thickly sliced, and shaved coconut, to serve; Coconut rice pudding; 1.2 litres coconut cream; 500 ml (2 cups) milk; 280 gm (1½ cups) jasmine rice; 50 gm each caster sugar and coconut sugar; Scraped seeds of 1 vanilla bean; 1 pandan leaf, knotted (optional; see note); Mango-lime jelly; 3 mangoes, peeled and coarsely chopped; 220 gm (1 cup) caster sugar; 70 ml lime juice; 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes; Coconut cake; 120 gm plain flour; 1½ tsp baking powder; 30 gm shredded coconut or moist coconut flakes; Finely grated rind of 2 limes; 2 eggwhites; 110 gm (½ cup) caster sugar; 80 gm softened butter; 90 ml coconut cream

www.gourmettraveller.com.au

Try mango and coconut trifle with this recipe, a refreshing summer dessert featuring tropical flavors layered with creamy custard and soft sponge.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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