Mango and coconut trifle recipe | Gourmet Traveller

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