Coconut Mango Passion Fruit Trifle
19 min
Dessert
10 ingredients or less
No-bake
Servings
Total
19 minPrep
15 minCook
4 minSwap out
gluten
Free from
soy
peanut
tree nut
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
Cookie base
-
-
2 Tbsp (28 g)unsalted vegan butter
Optional garnish
-
chopped mango
-
unsweetened toasted coconut flakes
Directions
- Place a sieve over a saucepan and strain out the passion fruit seeds. Set the seeds aside if desired, to use for garnish.
- 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.
- 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.
- 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.
- In the now-empty food processor, blend the mango mixture until puréed.
- 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.
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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
Best dessert I recently had. Its yummmm!!!! <3
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!
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.
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.
Thank you Sadia for this
Made it for our first nice warm day here in Vancouver!
Delicious
Cheers!
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 😄
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!
Delicious!
Lovely dessert, everyone enjoyed it!
Am I able to use concentrated coconut cream as well? Or has it be the thick part of the coconut milk?