Delicious and fruity, light enough for when it’s hot outside! Garnish with grated coconut.
Ingredients
Coconut Pudding
- 3 cups cold milk
- 1 (5 ounce) package coconut pudding mix (such as JELL-O® Cook and Serve)
- 1 cup sweetened grated coconut
- 1 ½ teaspoons vanilla extract
Mango Puree
- 1 large mango – peeled, pitted, and cut into 1/2-inch cubes
- ½ cup white sugar
- 3 tablespoons lemon juice
- 1 pinch salt
- 4 egg yolks
- ¼ cup unsalted butter, cut into small pieces
Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup white sugar
- 1 (12 ounce) package prepared pound cake, cut into cubes
- 3 bananas, sliced
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup sliced fresh strawberries (Optional)
Directions
Step 1
Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
Step 2
Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
Step 3
Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
Step 4
Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Step 5
Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
Step 6
Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
Step 7
Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
Step 8
Spoon whipped cream on top in big, fluffy swirls. Chill until serving.
Cook’s Notes:
Substitute vanilla pudding mix for the coconut if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 532 | |
% Daily Value * | |
Total Fat26g | 34% |
Saturated Fat17g | 83% |
Cholesterol207mg | 69% |
Sodium362mg | 16% |
Total Carbohydrate71g | 26% |
Dietary Fiber3g | 11% |
Total Sugars53g | |
Protein7g | |
Vitamin C26mg | 130% |
Calcium135mg | 10% |
Iron1mg | 6% |
Potassium444mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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