Description
A Pina Colada Trifle brings together the tropical flavors of coconut, pineapple, and rum in a layered dessert that’s as beautiful as it is delicious. This no-bake dessert is perfect for summer parties, gatherings, or any occasion where you want to impress your guests with something unique and fun. The creamy layers of coconut pudding, chunks of pineapple, and sweet cake soaked in a hint of rum make each bite a delightful tropical escape.
Ingredients
1 box vanilla cake mix (or 1 homemade vanilla cake)
1/2 cup coconut rum (optional for soaking cake)
2 cups coconut milk (full-fat for a richer texture)
1 package (3.4 oz) instant coconut pudding mix
2 cups whipped cream or heavy whipped cream
2 cups fresh pineapple, diced
1/2 cup sweetened shredded coconut (optional)
1/2 cup crushed graham crackers (optional for added texture)
Maraschino cherries for garnish (optional)
Instructions
- Prepare the vanilla cake according to the instructions on the box or your homemade recipe. Allow the cake to cool completely, then cut it into cubes.
- In a mixing bowl, whisk together the coconut milk and instant coconut pudding mix until smooth. Let it sit for a few minutes to thicken.
- If using coconut rum, pour a little rum over the cake cubes in a separate bowl to lightly soak them. For a non-alcoholic version, simply use pineapple juice to soak the cake instead.
- In a large trifle dish or individual cups, start layering the trifle: First, add a layer of cake cubes at the bottom, followed by a layer of coconut pudding, and then add a layer of fresh pineapple chunks.
- Repeat the layers (cake, pudding, pineapple) until all ingredients are used up, finishing with a layer of pudding on top.
- Finish by topping the trifle with whipped cream. Garnish with shredded coconut, crushed graham crackers, or maraschino cherries for extra flavor and texture.
- Cover and refrigerate the trifle for at least 4 hours or overnight to allow the flavors to meld and the dessert to firm up.
- Serve chilled and enjoy the tropical sweetness of this creamy dessert.
Notes
- Swap the vanilla cake for pound cake for a denser texture.
- For a different twist, use a chocolate cake and layer with chocolate pudding and coconut whipped cream.
- For a fully vegan version, use dairy-free cake, coconut whipped cream, and non-dairy coconut milk.
- If using alcohol, consider adding a splash of limoncello or a fruity liqueur between the layers.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Layering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
