Introduction
Indulge in a tropical delight with this refreshing Piña Colada Trifle recipe. It combines layers of light and fluffy angel food cake, creamy vanilla pudding, sweet crushed pineapple, and vibrant maraschino cherries, all topped off with a playful sprinkle of toasted coconut. Perfect for gatherings and celebrations, this dessert is as beautiful as it is delicious.
Detailed Ingredients with measures
1 cup sweetened shredded coconut, divided (⅓ cup lightly toasted, ⅔ cup for trifle layers)
10 ounces jar maraschino cherries, juices drained and patted dry, divided (9 cherries left whole with stems attached for garnish, remaining cherries roughly chopped after stems removed)
5.1 ounces box instant vanilla pudding
2½ cups whole milk
½ teaspoon rum extract
½ teaspoon coconut extract
8 ounces container Cool Whip whipped topping, thawed, divided (4 ounces for pudding mixture and 4 ounces to pipe into decorative dollops on top for garnish)
13-15 ounces prepared angel food cake, cut into 1 – 1½ inch cubes
20 ounces can crushed pineapple, juices drained
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 2 hours (refrigeration time included)
Yield: Serves approximately 8-10 people
Detailed Directions and Instructions
Toast the Coconut
In a small dry skillet over medium heat, add ⅓ cup sweetened shredded coconut. Heat and lightly toast the coconut for 2-3 minutes until some pieces start to turn light golden. Stir often to prevent burning. Remove from heat and set aside to cool.
Prepare Maraschino Cherries
Drain the juices from the jar of maraschino cherries and place the cherries onto a paper towel-lined plate. Gently pat them dry with another paper towel. Set aside 9 of the prettiest stemmed cherries for garnish. Remove the stems from the remaining cherries and roughly chop them.
Make Pudding Mixture
In a large mixing bowl, combine the instant vanilla pudding, whole milk, rum extract, and coconut extract. Whisk by hand for 3–4 minutes until the pudding starts to thicken.
Incorporate Cool Whip
Fold 4 ounces of the thawed Cool Whip into the pudding mixture until fully combined and no white streaks remain.
Layer Angel Food Cake
Layer half of the cubed angel food cake into the bottom of a large (approximately 3-quart capacity) trifle bowl.
Add Fruit and Coconut
Top with half (approximately ½ cup) of the drained crushed pineapple, followed by ⅓ cup of the untoasted sweetened shredded coconut, and half of the chopped maraschino cherries. Ensure some cherry pieces are visible along the edge of the bowl for a decorative touch.
Add Pudding Layer
Spread half of the pudding mixture evenly over the layers.
Repeat Layering Process
Repeat the layering process with the remaining angel food cake, crushed pineapple, untoasted shredded coconut, chopped cherries, and pudding mixture.
Top with Toasted Coconut
Sprinkle the top of the trifle with the toasted coconut.
Decorate with Cool Whip
Transfer the remaining 4 ounces of Cool Whip into a piping bag fitted with a large tip. Pipe a dollop into the center of the toasted coconut, followed by 8 dollops around the outer edge of the trifle dish.
Add Final Garnish
Top each Cool Whip dollop with a stemmed maraschino cherry.
Chill Before Serving
Refrigerate the trifle for at least 2 hours, up to overnight, until the pudding layer has set.
Notes
Coconut Toasting Tips
Be attentive while toasting the coconut, as it can burn quickly. Stir frequently to achieve an even golden color.
Cherry Preparation
Choose cherries with intact stems for garnish as they add a clean and attractive finish to the trifle.
Layer Visibility
To create a visually appealing trifle, ensure that some of the cherry pieces are positioned near the edge of the bowl when layering.
Cool Whip Usage
Using a piping bag for the Cool Whip adds a decorative touch; however, dolloping with a spoon is also acceptable if no piping bag is available.
Storing the Trifle
The trifle can be prepared a day in advance, making it ideal for parties or gatherings. Just be sure to store it covered in the refrigerator.
Cook techniques
Toasting Coconut
In a dry skillet over medium heat, add the sweetened shredded coconut. Heat and lightly toast the coconut for about 2-3 minutes until some pieces start to turn light golden, stirring often to prevent burning. Remove from heat and set aside to cool.
Draining Cherries
Drain the juices from the jar of maraschino cherries and lay them on a paper towel-lined plate. Gently pat them dry with another paper towel. Reserve 9 of the prettiest stemmed cherries for garnish and chop the others after removing the stems.
Mixing Pudding
In a large mixing bowl, combine instant vanilla pudding, whole milk, rum extract, and coconut extract. Whisk by hand for 3-4 minutes until the pudding starts to thicken.
Folding Cool Whip
Fold in 4 ounces of thawed Cool Whip into the pudding mixture until fully combined, ensuring no white streaks remain.
Layering Ingredients
Layer cubed angel food cake in a trifle bowl, alternately adding crushed pineapple, toasted and untoasted coconut, chopped cherries, and pudding mixture.
Piping Cool Whip
Transfer the remaining Cool Whip into a piping bag fitted with a large tip. Pipe a dollop into the center of the toasted coconut and decorate the outer edge with additional dollops.
Refrigerating
Refrigerate the completed trifle for at least 2 hours or up to overnight to allow the pudding layer to set completely.
FAQ
Can I use a different type of fruit instead of pineapple?
Yes, you can substitute the crushed pineapple with other fruits such as mango or raspberries for a different flavor profile.
Is it necessary to refrigerate the trifle?
Yes, refrigerating the trifle is important as it allows the pudding layer to set and the flavors to meld together.
Can I make this trifle ahead of time?
Absolutely! The trifle can be made a day in advance; just keep it covered in the refrigerator.
What can I use instead of Cool Whip?
You can use homemade whipped cream as an alternative to Cool Whip. Just beat heavy cream with a little sugar until soft peaks form.
How long does the trifle last in the refrigerator?
The trifle can be stored in the refrigerator for about 3-4 days, but it’s best enjoyed within the first two days for optimal freshness.
Conclusion
The Piña Colada Trifle is a deliciously light and tropical dessert that layers flavors and textures to create a visually appealing and satisfying treat. The combination of creamy pudding, sweet fruit, and airy angel food cake makes it perfect for gatherings or special occasions. With its playful presentation, it’s sure to impress your guests and leave them wanting more.
More recipes suggestions and combination
Tropical Fruit Salad
Combine diced mango, pineapple, kiwi, and watermelon with a splash of coconut milk and a sprinkle of lime juice for a refreshing side dish.
Coconut Cream Pie
Make a classic coconut cream pie using a buttery crust, a rich coconut custard filling, and topped with whipped cream and toasted coconut.
Cherry Coconut Smoothie
Blend together cherries, coconut milk, banana, and a scoop of yogurt for a creamy and fruity breakfast or snack option.
Angel Food Cake with Pineapple Glaze
Serve slices of angel food cake drizzled with a warm pineapple and rum sauce for an easy yet elegant dessert.
Coconut Rum Balls
Mix crushed cookies with sweetened condensed milk, coconut, and rum, then roll into balls and coat with toasted coconut for a flavorful treat.
