Vegan Pina Colada Trifle

Vegan Pina Colada Trifle

A layered tropical vegan pina colada trifle that is great as a dessert for the family or for entertaining guests.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

Trifles are a classic dessert that can please the whole family. Featuring layers of sponge, jelly, fruit and cream, what’s not to love? If you’ve got little ones enjoying this recipe with you, you might want to leave out the Malibu.

Is jelly vegan?

Traditionally, jelly isn’t vegan because it contains gelatine.

Thankfully, there are a few different brands producing an accidentally vegan jelly nowadays though. Just check the packet ingredients to see whether it’s vegan-friendly or not.

For this recipe you’ll need jelly crystals as you want to be able to pour the liquid jelly over the sponge layer and for it to set in the bowl rather than it being pre-set.

Is custard vegan?

Again, traditionally custard isn’t vegan because it’s made with eggs, milk and sometimes cream.

There are now vegan custards available to buy in the supermarkets though. Alpro do a lovely thick and creamy version, while Oatly’s is a little runnier, more like creme anglaise, but can be thickened up through whisking it.

You can also buy custard powder and make the custard up yourself. Just make sure you check the packet carefully as instant custard powder tends to not be vegan-friendly, whereas regular custard powder should be fine.

Total Time: 45 minutes

Prep Time: 15 minutes

Cook Time: 30 minute

Calories: 637

Servings: 10

Rating:  

Total Time: 45 minutes

Calories: 637

Servings: 10

Ingredients

Method

Ingredients

(Servings: 10)

  • For the sponge cake
  • 10 10 g dairy-free butter
  • 15 15 g caster sugar
  • 20 20 g self-raising flour
  • 0.1 0.1 tsp bicarbonate of soda
  • 20 20 ml soya milk
  • For the layers
  • 0.4 0.4 tbsp Malibu
  • 0.4 0.4 tbsp pineapple juice or syrup from tinned pineapple
  • 0.1 0.1 pack tropical vegan jelly
  • 0.1 0.1 pint vegan custard
  • 0.3 0.3 tins of coconut milk
  • 5 5 g icing sugar
  • 30 30 g silken tofu
  • 0.2 0.2 tsp xanthan gum
  • 0.1 0.1 tin of fruit cocktail mix
  • 43.5 43.5 g pineapple rings in juice
  • Maraschino cherries
  • coconut flakes

Method

  1. Put the tin of coconut cream in the fridge until ready to use. Find a glass dish.
  2. Bake a sponge cake about the size of the base of your serving dish. To do this, cream the margarine and sugar until fluffy, stir in the remaining ingredients and bake in a greased baking tin at 180°C/350° F/Gas Mark 4 for approximately 25- 30 minutes. It’s ready when it’s golden on top and a skewer comes out clean. Leave the cake to cool.
  3. Put the cake into the serving bowl and soak it with the Malibu and juice from the tinned pineapple.
  4. Make up the vegan jelly according to the packet instructions. Leave to cool slightly. Meanwhile, drain the fruit cocktail and pineapple rings.
  5. Pour the jelly over the sponge. Some may soak into the cake. Layer the pineapple rings in the jelly around the outside of the bowl and place a cherry in the middle of each one and put the tinned fruit cocktail mix into the middle of the jelly. Place in the fridge to set.
  6. When the jelly is set, pour over the custard.
  7. When that layer is done, whip the coconut cream (you just need the thick top layer, save the water for another recipe), icing sugar, silken tofu and xanthan gum until a thick whipped cream is formed.
  8. Spoon over the top of the trifle and decorate with any remaining cherries, pineapple and coconut flakes.

Each 380g serving provides:

Fat 21g, Saturates 14g, Sugars 87g, Salt 1.0g

 

Ready for seconds? Have a look at these indulgent vegan dessert recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it