Pineapple Coconut Individual Trifle

Prep Time
20 min
Serves 8



  • 1 cup shredded, sweetened coconut
  • 18-20 ladyfingers
  • 1/2 cup boiling water
  • 1 cup heavy cream
  • 3/4 cup icing sugar 
  • 1 teaspoon vanilla extract
  • 200g mascarpone (or cream cheese), room temperature
  • 1 can crushed pineapple, drained well


  1. Toast the coconut, spread coconut onto a cookie sheet. Bake at 180C for 10-12 minutes, stirring occasionally. Once evenly golden, remove and set aside.
  2. Drain pineapple with a fine sieve. Set aside. 
  3. In a bowl, mix the FRUIT BAT PINEAPPLE MANGO JAM and boiling water. Stir until completely dissolved.
  4. Dip the lady fingers into the jam mixture, break in half and place inside glass 
  5. Whip cream and 1/4 cup sugar until soft peaks form. Add remaining sugar and vanilla and whip again just until stiff peaks form. Fold in mascarpone, then drained pineapple.
  6. Pour the mixture on top of the soaked lady fingers base. 
  7. Add another layer of ladyfingers, spread remaining pineapple cream on top. Top with toasted coconut.
  8. Cover and refrigerate at least an hour before serving.


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