Rum and Coconut Mini Trifles

Prep Time 15 minutes

Servings 4


4-8 slices brioche
1 cup pineapple, finely diced
½ tsp grated ginger
15ml white rum
2 tbsp icing sugar
Juice of 1 lime
½ cup coconut cream
½ cup mascarpone
1 vanilla bean
1 passionfruit
½ cup coconut flakes, toasted


Using a knife or a cookie cutter, cut 8 small circles out of the brioche to fit into your serving glasses. Press one circle into the bottom of each glass.

In a bowl, stir together the pineapple, ginger, rum, half the icing sugar and half the lime juice until the sugar as dissolved.

In a separate bowl, mix the remaining icing sugar into the mascarpone and coconut cream until smooth. Scrape the seeds of a vanilla bean into the bowl and stir to combine.

Scoop out the flesh and seeds of the passionfruit and divide between the four glasses. Top with some of the cream mixture, toasted coconut, pineapple mixture and then another piece of brioche and repeat layering until the glasses are full. Finish with some more toasted coconut and a dusting of icing sugar.


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