Coconut, Mango And Raspberry Trifle Recipe | Dessert Recipes | Tesco Real Food

Ingredients

• 6 gelatine leaves
• 2 x 432g cans mango, drained, 4 tbsp juice reserved
• 2 tbsp caster sugar
• 2cm piece root ginger, finely grated
• 1 lime, juiced
• 4 tbsp dark, light or coconut rum (optional)
• 2 gelatine leaves
• 500g pot custard
• 3 tbsp ginger syrup from a stem ginger jar
• 195g pack coconut macaroons, broken into small chunks
• 150g pack Tesco Finest raspberries
• 3 balls stem ginger in syrup, finely chopped
• 300ml whipping cream
• 3 tbsp caster sugar
• 1 lime, zested and juiced
• 250g dairy-free coconut yogurt
• 1 mango, peeled and sliced
• finely sliced fresh coconut