Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Tropical Rum Trifle




Source of Recipe


Southern Living 4/03






Recipe Introduction


Makes the Coconut Cream Custard first; while it's chiling, prepare the remaining ingredients.





List of Ingredients



• 2 mangoes, peeled and cut into 1/2" cubes*
  
• 1 (20 oz) can pineapple chunks in syrup, undrained
  
• 1/3 cup coconut-flavored rum
  
• 1 (10.75 oz) frozen pound cake, thawed and thinly sliced
  
• 2 bananas, sliced
  
• Coconut Cream Custard**
  
• 1 1/3 cups sweetened flaked coconut, toasted
  
• 2/3 cup chopped macadamia nuts, toasted
  
• 1 cup whipping cream
  
• 1/4 cup powdered sugar
  
• 1/4 tsp vanilla extract
  
• Garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts
  






Instructions



1. Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes.
   
2. Remove fruit from bowl with a slotted spoon, reserving syrup mixture.
   
3. Brush pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl. Top with half each of mango mixture, banana slices, Coconut Cream Custard, coconut, and macadamia nuts. Repeat layers.
   
4. Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Add vanilla; beat until blended. Spread evenly over top of trifle. Cover and chill 1 1/2 hours. Garnish, if desired.
   






Final Comments


*1 (24 oz) jar refrigerated mango, drained and cut into 1/2" cubes, may be substituted.

**Coconut Cream Custard:
1 cup sugar, 1/3 cup cornstarch, 2 cups milk, 1 (14 oz) can coconut milk, 6 egg yolks
Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk custard occasionally until cool.
Cover and chill 1 hour.