My Gluten Free Pineapple and Coconut Trifle Recipe (dairy free)

Say hello to my gluten free pineapple and coconut trifle recipe! It's dairy free and has a light and fluffy Italian meringue top.

Course Dessert

Ingredients

250 g gluten free Madeira cake (recipe linked in the paragraph above or you can buy it in supermarket free from aisles)
edible gold leaf (optional)
100 g fresh raspberries

For the coconut custard layer:

1 tin full-fat coconut milk (400g)
4 egg yolks (as fresh as possible)
50 g caster sugar
40 g cornflour
2 gelatine leaves

For the caramelised gold pineapple layer:

435g tin Del Monte® Gold Pineapple Chunks (drained)
75 ml pineapple juice (from the pineapple can)
2 tbsp lime juice
zest of one lime
200 g caster sugar
2 tbsp dairy free margarine

For the meringue layer:

4 egg whites (as fresh as possible and room temp)
200 g caster sugar
100 ml water
1/2 tsp cream of tartar

Instructions

Firstly, we'll create the sponge layer in our trifle dish. Slice your gluten free Madeira sponge cake into thin finger shapes. Take your 2.5l trifle bowl and fill the bottom with your gluten free Madeira sponge fingers. That's your first layer done!
For your coconut custard, start by pouring your coconut milk into a small saucepan and simmering until all the chunks have melted.
Take your gelatine leaves and soak them in a bowl and set aside. We'll need these later.
While that's warming, grab a glass bowl and add in your egg yolks, caster sugar and cornflour. Whisk this all together until nice and smooth. Add your now warmed coconut milk. Whisk again until smooth.
Now take your glass bowl and place it on of a large saucepan of gently simmering hot water. Make sure your bowl doesn't touch the water! Keep whisking your mixture until it thickens to look like custard.
Keep whisking again until you're left with a nice, smooth consistency. This will take about 15 mins.
Remove from the heat and place onto a tea towel. Add your gelatine leaves and whisk in until smooth. Immediately cover the bowl with clingfilm and place in the fridge.
Next up, the caramelised gold pineapple. Start by melting your dairy free margarine and caster sugar in a large saucepan until the sugar is totally liquid. Then, add your Del Monte® Gold pineapple and juice. Keep on mixing at this point, as the caramel will get really sticky!
Add your lime juice and zest. Increase the heat a little so that all the lumpy, sticky bits of caramel melt again. You should be left with pineapple in a nice, clear consistent drizzle.
Ok - back to your trifle dish! Add your caramelised Del Monte® Gold pineapple on top of the sponge layer and pour the drizzle all over so the sponge can absorb it.
Dot your fresh raspberries around the edge of your dish, push them into the pineapple. Now for the final layer - the Italian meringue!
Start by melting caster sugar and water in a small saucepan on a low heat whilst constantly stirring. Keep this nice and warm while you do the next bit.
In a standing mixer, add your egg whites and cream of tartar and mix at a medium speed for 2 minutes. It should be nice and frothy with no lumps from the cream of tartar.
After two minutes, pour in your melted sugar and water mixture into your standing mixer while it's mixing. Turn it up to a higher speed for 2-3 minutes. You should be left with soft, fluffy meringue that doesn't drip when you spoon it.
Back to your trifle dish for the last time! Add your fresh raspberries around the edge of your dish, on top of your pineapple layer. Then add your now cooled custard. Give it a stir if it's become a little set.
Then, add your meringue layer on top. You can optionally blowtorch the top for a nice finish and/or add edible gold leaf - it's up to you! The hot water and sugar mixture will cook the meringue so there's no need to do anything else to it.
Enjoy!