When I think of Pina Coladas and coconut, it takes me right back to the Tropics. Oh how I would love to be sitting on a sandy beach right now, enjoying a Pina Colada after a day of scuba diving.....ooops...sorry about that....I got distracted.
But seriously, I love tropical flavors....coconut, strawberries, pineapple, rum.....so I decided to share all those flavors with you today in a wonderful and gorgeous Pina Colada Trifle. I love making trifles because they looks so beautiful and people are so impressed when you present them. Nobody needs to know just how easy they are to put together. It can be our little secret.
Start off by whipping some heavy cream. You can sweeten it if you want but this trifle is plenty sweet enough without any added sugar to the cream.
Then make your instant pudding according to the directions on the package. It will take 5 minutes to set to soft serve.
During that 5 minutes you will cube up a pound cake, put it into a bowl and sprinkle it with some coconut rum. Set it aside and let the rum soak in while you slice up some strawberries and pineapple. I had bought some coconut that was already toasted but if you need to toast the coconut you will want to do that as your first step so that it has time to cool before using.
You have been in the kitchen less than 10 minutes now and it is already time to start constructing the trifle. Start by placing half of the cake in the bottom of the trifle bowl. Sprinkle that with half the strawberries, cover that with some toasted coconut and then half of the pineapple. Add a layer of pudding and a layer of whipped cream, using half of each. Repeat this and then sprinkle some additional coconut on top. That's it! 15 minutes and it is ready to go into the refrigerator and be brought out after dinner to wow your family and guests.
This is the perfect ending to a Tropical themed dinner or Luau. I took this particular trifle over to our friend's, Kim and Kurt's, when they had us over for dinner. We spent a lovely evening on the patio with dinner and drinks and then enjoyed this perfect ending to a perfect evening.
Pina Colada Trifle
1 pint heavy cream
1 (5 oz) pkg instant vanilla pudding
3 c. milk
1 loaf pound cake
1/3 c. coconut rum
2 c. strawberries
fruit from half of a pineapple
3/4 c. flaked coconut, toasted
Place cream in bowl of stand mixer, fitted with whisk attachment. Beat on low speed until cream starts to thicken, increase speed and beat until light and fluffy. Set aside.
Place pudding mix and milk into another large bowl. Whisk until pudding is dissolved, about 2 minutes. Set aside for 5 minutes until pudding is soft serve thickness.
Cut the pound cake into cubes and place in a bowl. Sprinkle with the rum. Toss to coat and set aside.
Hull and slice the strawberries, set aside. Peel, core and cut half of the pineapple into bite size pieces.
Place half of the pound cake into the bottom of a trifle bowl. Sprinkle with the strawberries and 1/3 c. toasted coconut. Add half of the pineapple and cover ingredients with half of the pudding followed by a layer containing half of the whipped cream. Repeat, ending with the whipped cream. Sprinkle top of trifle with remaining coconut. Print Recipe
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