Passionate Trifle

Cold PuddingSweet
This recipe is a great way to get more out of your bakes. I often find that I make a large cake and unless I have a group of people to tea there are left overs. This tropical trifle uses up spare Pandan Cake and Coconut Cream, but it works just as well with vanilla, chocolate or ginger sponge.
What you'll need
Serves 4

½ a leftover Pandan and Banana Bundt Cake
200ml Coconut Milk (tinned)
½ Cup Icing Sugar
½ tsp Vanilla Paste
2 Passionfruit’s Pulp
½ Mango diced
2 Kiwis, finely sliced


Creating Layers

  1. Peel the Kiwis and slice them as thinly as you can mange.
  2. Peel and finely chop the Mango and mix it with the Passion Fruit.
  3. Scrape the Coconut Milk out of the tin, leaving the water in the bottom. Add the Vanilla and Sugar to the Milk. Using a whisk beat the Milk until light and fluffy, this will take about 3 mins.
  4. Taking your glass start with a layer of Kiwis, then a tbsp of cream, a tbsp of crumbled cake, more cream, a tbsp of mango and passion fruit, then more cake, and finally more cream to almost cover the whole top.

Top it off

Finally add a pile of mango and passionfruit to the top and dribble the juice over in puddles.