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Pineapple and Coconut Trifle Recipe

31 August 2015 Recipes

Passagem Gastronômica - Receita de Doce de Abacaxi com Coco

During the last days I spent in Brazil, my grandmother made a trifle with pineapple and coconut that she learned from her mother-in-law many years ago. The dessert was made with layers of cream, pineapple, coconut and trifle sponge. My grandmother calls it English soup, because this English dessert is called zuppa inglese in Italy, where her ancestors are from. In England, this dessert is called Trifle, and is characterized by its layers of sponge soaked in alcohol, cream and jam or fruit served in a glass trifle bowl. It dates back to the 18th century 18 and it is one of the oldest desserts to survive to the present day, according to this article about Trifle New York Times.

I made some minor changes to the original recipe that my grandmother gave me to make it a little lighter. One of them was to use half of fresh pineapple and half of the canned ones to have different textures and flavors, since the fresh pineapple is firmer and more sharp. Unlike my grandmother, I used canned pineapple with pineapple juice, which is less sweet than the one with syrup. You can use canned pineapple in syrup instead and you can alternatively use pineapple juice to moisten the sponge.

This trifle recipe with pineapple and coconut is delicious, since it contains fruit, making it is not so sweet, and the pineapple makes it more refreshing. Also, the layers are beautiful! When making this dessert remember that it is important to wait for it to cool down in the fridge for about 6 hours, so make it well in advance of serving time.

Pineapple and Coconut Trifle Recipe
Ingredients
  • 1l of whole milk
  • 2 yolks
  • 3 corn starch tablespoons
  • 2/3 of a can or 265 g of condensed milk
  • 1 can or 340 g of extra thick cream without the watery part (I used 2 cans of the brand carnation)
  • 1 vanilla pod or 1 teaspoon of vanilla essence
  • 1 can of pineapple in syrup or juice
  • 1 small pineapple
  • 180 of triffle sponges
  • 1 tablespoong of brandy or liqueur of your choice
  • 1 tea cup of shredded coconut
Preparation
  1. It is important to have all the elements ready to assemble the trifle. So, my suggestion is to start getting the cream ready. In a pan add yolks, milk, vanilla, condensed milk and corn starch. Remember to dissolve the corn starch in the milk before placing it in the pan to avoid lumps. Over low heat stir constantly until boiling and thickened. If necessary dissolve a little more corn starch and add to the pan. Turn off the heat and add the extra thick cream. Stir until dissolved and reserve.
  2. Then take care of the pineapple. As I mentioned I used fresh pineapple and canned (both cut into cubes). I used a lot of pineaopple because I love fruits in dessert, but feel free to use the amount you see fit. Regarding the canned pineapple drain it and store the liquid to moisten the sponge.
  3. Add the brandy to the reserved liquid from the can (or other liqueur of your choice). As you like, you can put more alcohol or even do a version without it.
  4. It's time to assemble. The classic way is to use a trifle glass bowl for the layers to be visible. But nothing prevents the use of another container to assemble this dessert. Start by moistening the sponge in the liquid, leaving little time so that they are not too wet (about 3-5s). Line the bottom of the bowl with the sponges. On top of that, put a layer of cream, sprinkle coconut and add the pineapple. Repeat until you run out of ingredients or your fill the trifle glass bowl up. Place coconut on top and if you want a few pieces of pineapple to decorate.
  5. Refrigerate for at least 6 hours and serve.
http://passagemgastronomica.com.br/2015/08/receita-de-doce-de-abacaxi-com-coco/

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