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Coconut, mango and raspberry trifle recipe

Coconut, mango and raspberry trifle recipe

3 ratings

Create an impressive pudding for friends with this make-ahead tropical trifle recipe. Inspired by Vietnamese flavours, this trifle uses mango jelly, ginger custard and coconut cream to make the perfect summer dinner party pud. See method

  • Serves 10
  • 1 hr, plus cooling and setting
  • 397 calories / serving


For the mango jelly

  • 6 gelatine leaves
  • 2 x 432g cans mango, drained, 4 tbsp juice reserved
  • 2 tbsp caster sugar
  • 2cm piece root ginger, finely grated
  • 1 lime, juiced
  • 4 tbsp dark, light or coconut rum (optional)

For the ginger custard

  • 2 gelatine leaves
  • 500g pot custard
  • 3 tbsp ginger syrup from a stem ginger jar

To assemble

  • 195g pack coconut macaroons, broken into small chunks
  • 150g pack Tesco Finest raspberries
  • 3 balls stem ginger in syrup, finely chopped
  • 300ml whipping cream
  • 3 tbsp caster sugar
  • 1 lime, zested and juiced
  • 250g dairy-free coconut yogurt
  • 1 mango, peeled and sliced
  • finely sliced fresh coconut
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    16g 80%
  • Sugars

    38g 42%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 44.9g Protein 4.7g Fibre 2.8g


  1. Start by making the jelly. Put the gelatine leaves to soak in a bowl of cold water. Put the drained mango, sugar, ginger and lime juice in a blender and blitz until smooth. Set aside. Once the gelatine leaves are completely floppy, squeeze them out and put them in a small saucepan with the rum and reserved juice (or use 4 tbsp water if omitting the rum). Heat gently, stirring all the time, until the gelatine has completely dissolved into the liquid. Stir this through the mango mixture.
  2. Put the macaroon pieces in the bottom of a trifle bowl and pour over the mango jelly. Transfer to the fridge and leave to set for a couple of hours.
  3. Once the jelly has set, arrange most of the raspberries in a ring against the dish, reserving a few for the top. Scatter over the pieces of stem ginger and return to the fridge.
  4. To make the ginger custard, soak the gelatine leaves in cold water until floppy. Put 2 tbsp of the custard and the stem ginger syrup into a small saucepan and heat gently until steaming. When the gelatine leaves are floppy, squeeze them out and add them to the pan, then stir until completely dissolved. Stir this into the remaining custard, then cool completely before pouring over the jelly in the bowl, being careful not to dislodge the raspberries. Return to the fridge for a further hour.
  5. To finish assembling the trifle, mix the whipping cream with the 3 tbsp sugar and the lime zest and juice. Whip the cream to soft peaks, then briefly whip in the coconut yogurt – don’t mix too much or it will collapse. Spoon over the custard, leaving a small rim around the outside, then chill for at least 1 hour or up to 24.
  6. To serve, top with the sliced mango, reserved raspberries and coconut pieces.


Tips: All trifles benefit from a night in the fridge, so make this up to 24 hours in advance, decorating with the fruit just before you serve. 

Make sure your mango isn’t cold when you whizz it up because it will cause the gelatine to seize and won’t set the jelly.

Adding some gelatine to the custard layer gives you a bit of extra stability if the weather is warm and means the trifle will hold its layers better in the fridge.

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