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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tropical Rum Trifle Recipe

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This recipe for Tropical Rum Trifle is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 mangoes, peeled and cut into 1/2 " cubes*
1 20 oz can pineapple chunks in syrup, undrained
1/3 cup coconut-flavored rum
1 (10.75 oz) frozen pound cake,
Cocount Cream Custard (recipe below)
thawed and thinly sliced
2 bananas, sliced
1 1/3 cups cocount, toasted
2/3 cup chopped macadamia nuts, toasted
1 cup whipping cream
1/4 cup powdered sugar
Garnishes:
1/4 tsp. vanilla extract
mango, star fruit, coconut
Directions:
Directions:
STIR together mangoes, pineapple, and rum in a bowl. Cover and chill 20 minutes.
REMOVE fruit from bowl with a slotted spoon, reserving syrup mixture.
BRUSH pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl. Top with half each of mango mixture, banana slices, Coconut Cream Custard, coconut and macadamia nuts. Repeat layers.
BEAT whipping cream until foamy; gradually add sugar, beating until soft peaks form. Add vanilla; beat until blended. Spread evenly over top of trifle. Cover and chill 1 1/2 hours. Garnish if desired.

Coconut Cream Custard:

1 cup sugar
1/3 cups cornstarch
2 cups milk
1 (14 oz) can coconut milk
6 egg yolks
WHISK together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk custard occasionally until cool.
COVER and chill 1 hour.
*NOTE: 1 (24 oz) jar refrigerated mango, drained and cut into 1/2" cubes, may be substitued.
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Fran, Kay and I made this one time at Fran's house. We each took a section to make and we were all over the kitchen and in each other's way, but this dessert was beautiful and absolutely delicious. (Despite the fact I left out a couple of ingredients in my part). I don't think I would ever make this cake alone; it's too involved and it would not be near as much fun.

 

 

 

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