Tropical Trifles
Recipe GLPR8e5f8bc44c246f
A stunning layered dessert featuring fluffy angel food cake, fresh tropical fruits, and creamy toppings. This refreshing trifle combines sweet strawberries and tangy pineapple with toasted coconut and a silky cream of coconut drizzle, all crowned with whipped cream and a cherry. Perfect for individual servings in cups or glasses.
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Ingredients
½ Angel food cake, cut into cubes
½ cup Flaked coconut
½ cup Cream of coconut
4 oz Lite whipped cream, thawed if frozen
1 cup Pineapple tidbits in juice, drained
1 cup Fresh strawberries, diced
5 Maraschino cherries for topping
Directions
Divide the angel food cake cubes evenly among 5 individual serving glasses or cups, placing a portion in the bottom of each.
Top the cake layer in each glass with a portion of the diced strawberries.
Sprinkle approximately 1 tablespoon of flaked coconut over the strawberries in each glass.
Drizzle about 1 tablespoon of cream of coconut over the coconut layer in each glass.
Add a generous dollop of whipped cream on top of each trifle, dividing the whipped cream evenly among all 5 servings.
Layer a second portion of cake cubes on top of the whipped cream in each glass.
Top the second cake layer with the drained pineapple tidbits, divided among the 5 glasses.
Sprinkle another tablespoon of flaked coconut over the pineapple in each glass.
Drizzle another tablespoon of cream of coconut over the coconut in each glass.
Top each trifle with a final dollop of whipped cream, creating a smooth dome.
Crown each trifle with one maraschino cherry for a festive finish.
Serve immediately or refrigerate until ready to enjoy. (Measurements are flexible—adjust the amount of ingredients in each layer to suit your preferred texture and sweetness.)
