Main image of Coconut Mango Passion Fruit Trifle

Coconut Mango Passion Fruit Trifle

19 min

Dessert

10 ingredients or less

No-bake

This delicious dessert is made with a buttery biscuit base and topped with creamy coconut whip and a sweet and fruity tropical topping. It's a light dessert that's perfect to enjoy in the spring and summer months.

Servings

Total

19 min

Prep

15 min

Cook

4 min

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gluten

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tree nut

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sesame

Ingredients

Fruit topping

  • ¾ cup (177 g)
    passion fruit pulp
  • ½ cup (75 g)
    frozen mango chunks
  • 2 tsp (9 g)
    granulated sugar

Coconut whip

  • 1⅓ cups (320 mL)
    coconut cream
  • 2 Tbsp (17 g)
    powdered sugar
  • 1 tsp (5 mL)

Cookie base

Optional garnish

  • chopped mango
  • toasted coconut flakes
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Directions

  1. Place a sieve over a saucepan and strain out the passion fruit seeds. Set the seeds aside if desired, to use for garnish.
  2. With the saucepan over medium-high heat, add the mango and sugar. Cook at a gentle simmer for 4 minutes, until slightly thickened. Set aside to cool.
  3. In a large bowl, use an electric hand mixer to whip the coconut cream* for a few minutes. Then add the sugar and vanilla and whip again.
  4. Add the cookies and butter to a food processor and blend into a crumb. Then add 2 Tbsp of the cookie crumbs to each serving glass and press down to form a crust on the bottom.
  5. In the now-empty food processor, blend the mango mixture until puréed.
  6. Spoon a heaping ¼ cup of the coconut whipping cream on top of the cookie layer, followed by a tablespoon of the passion fruit mixture. Garnish as desired, and enjoy!

Notes

  • About 10 fresh passion fruits yield ¾ cup of pulp. If fresh passion fruit isn't available, consider using thawed, frozen passion fruit pulp.
  • Coconut cream is the thicker part scooped out from the top of 2 - 3 cans of full-fat coconut milk (of at least 18% fat) refrigerated overnight. The amount of coconut fat separation can vary vastly from brand to brand. If there isn’t much coconut fat in your can, consider trying again with a different brand.
  • * Ensure that only the thicker coconut fat is used from the can of coconut milk. Avoid adding any liquid from the can as this thins out the whip and prevents it from staying thick.

Storage

  • The trifles are best when enjoyed on the same day they are made.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Daniela - Sept. 7, 2022, 1:18 a.m.

We had such a good time watching you make these desserts, we instantly wanted to make all of them.
When I came across frozen passion fruit cubes at Walmart I knew this was a sign!
This dessert is so yummy, sophisticated, and pleasing to scoop up! I had a good time making these cute looking dessert cups with my 13 year old daughter. Not too much effort and clean-up. And definitely impressive to look at!

PUL Team - Sept. 7, 2022, 5:16 p.m.

Aw totally a sign! We're so thrilled the dessert was enjoyed and love that you shared the experience with your daughter, Daniela 🙂


Hannah - July 21, 2022, 12:19 p.m.

I made this as the desert for a barbecue with my neighbours and it was a total success, everybody loved it and asked for the recipe!
It was definetly worth the two trips to the store (they didnt have any passion fruit the first time), and I even found a special can wich had almost only the coconut cream, very convenient.

PUL Team - July 22, 2022, 7:25 a.m.

We appreciate the kind words and insight, Hannah, thanks a bunch 😃


Julia - July 18, 2022, 4:29 p.m.

I made this twice this weekend, and it was delicious! I forgot to refrigerate the coconut cream initially, and I ended up using coconut yoghurt which made this more of a parfait. It was very good! The next day my coconut cream was refrigerated and I made it again, it was delicious! I recommend crushing the speculoos by hand or not over blending so it has more texture. Will 100% make again, this is one of the best vegan dessert I've ever made.

PUL Team - July 18, 2022, 5:56 p.m.

Thanks a bunch for taking the time to share your experience with it, Julia! Such a big compliment 🤗


Kelly - June 25, 2022, 8:35 p.m.

Thank you Sadia for this
Made it for our first nice warm day here in Vancouver!
Delicious

Cheers!

PUL Team - June 27, 2022, 5:20 a.m.

So glad it was enjoyed, Kelly! Stay cool out there ☀️


Violet - June 19, 2022, 8:05 p.m.

Hi! I just made this and it was delicious. So easy and quick to make. I made the base with Bastogne cookies. Definitely going to make it again and again and try with different fruits 😄

PUL Team - June 22, 2022, 3:29 p.m.

Hey Violet, it means so much - thank you! Do let u know if you find any nice fruit alternatives 😃


Charlotte - June 16, 2022, 10:42 p.m.

This dessert was absolutely delicious and lovely and cool to enjoy in a warm summer day. 🌞🙌🏻 I found that 2 tins of coconut milk was right for the required amount of coconut cream and I used a combination of ginger and digestive gluten free biscuits for the base which was super tasty. I was also able to skip steps 1,2 & 5 as I got my hands on mango and passion fruit coulis which worked an absolute treat! Will definitely be making again!

PUL Team - June 17, 2022, 7:45 a.m.

Oh, Charlotte, we're so happy to hear! Thanks a bunch for sharing the modifications as well. It's so appreciated 🤗


Shania - June 16, 2022, 3:29 p.m.

Delicious!


Sasha - June 13, 2022, 12:26 p.m.

Lovely dessert, everyone enjoyed it!

PUL Team - June 16, 2022, 1:42 a.m.

So happy to hear, Sasha!


Mayra - June 12, 2022, 10:44 p.m.

Am I able to use concentrated coconut cream as well? Or has it be the thick part of the coconut milk?

PUL Team - June 15, 2022, 8:46 p.m.

Hey Mayra, different brands may vary but we suspect coconut cream should work 🙂