Ingredients:
For the Mango Puree:
For the Coconut Cream:
For the Trifle:
In a blender or food processor, combine the diced mangoes, sugar, and lemon juice. Blend until smooth to make the mango puree. Set aside.
In a saucepan, combine the coconut milk and sugar. Heat over medium heat, stirring constantly until the sugar has dissolved. Remove from heat and stir in the vanilla extract. Let it cool completely.
Once the coconut cream has cooled, fold in the whipped cream gently until well combined. Place aside.
In a trifle dish or individual serving glasses, layer the ladyfingers or sponge cake cubes at the bottom.
Pour a layer of mango puree over the ladyfingers, followed by a layer of the coconut cream mixture.
Repeat the layers until you have used up all the ingredients, concluding with a layer of coconut cream on top.
Sprinkle the toasted shredded coconut over the final layer of coconut cream.
Wrap plastic wrap around the trifle dish or glasses and place in the refrigerator for at least two hours or until set.
Once chilled and set, remove from the refrigerator and serve the mango coconut trifle pudding chilled.
Tips:
For the best flavour in the mango puree, use ripe, sweet mangoes.
If you prefer a smoother texture, you can strain the mango puree to remove any fibrous bits.
Chill your mixing bowl and beaters in the freezer for a few minutes before whipping the cream. It will help the cream whip up faster and hold its shape better.
Make sure the coconut cream is completely cooled before adding it to the whipped cream to avoid melting the cream.
Toasting the shredded coconut adds a delightful crunch and enhances the flavor. Keep a close eye on it to prevent burning.
Before serving, add some fresh mango slices or mint leaves to the top for decoration.
To toast the shredded coconut, spread it evenly on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes or until golden brown. Keep an eye on it as coconut can burn quickly.
