Tropical Rum Trifle

By sandy_h

From Southern Living April 2003

Ingredients

• Coconut Cream Custard:
• 2 mangoes, peeled and cut into 1/2-inch cubes (or 1 24-oz jar refrigerated mango, drained and cut into 1/2-inch cubes)
• 1 (20-oz) can pineapple chunks in syrup, undrained
• 1/3 cup coconut-flavored rum
• 1 (10.75-oz) frozen pound cake, thawed and thinly sliced
• 2 bananas, sliced
• Coconut Cream Custard
• 1 1/3 cups sweetened flaked coconut, toasted
• 2/3 cup chopped macadamia nuts, toasted
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 cup sugar
• 1/3 cup cornstarch
• 2 cups milk
• 1 14-oz can coconut milk
• 6 egg yolks
• Garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts

Details

Servings 10
Preparation time 45mins
Cooking time 155mins

Preparation

Step 1

Stir together first 3 ingredients 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.

For the Custard:

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: Make the Coconut Cream Custard first; while it's chilling, prepare the remaining ingredients.