Mango and coconut trifle

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How to make Mango and coconut trifle

  • Yield : 6
  • Prep Time : 6:40
  • Cook Time : 0:25
  • Total Time : 7:05

Ingredients

  • 270ml can coconut milk
  • 300g chopped fresh mango
  • 1 lime, juiced
  • 60ml (1/4 cup) maple syrup
  • 5 sheets gelatine
  • 125ml (1/2 cup) boiling water
  • 125ml (1/2 cup) cold water
  • 100g (1 cup) almond meal
  • 30g (1/2 cup) flaked coconut
  • 60g (1/3 cup) macadamia nuts, coarsely chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 tablespoons solidified coconut oil
  • 1 teaspoon Queen Madagascan Vanilla Bean Paste
  • 3 small mangoes, chopped, extra, to serve

Coconut custard

  • 2 sheets gelatine
  • 4 egg yolks
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla bean paste
  • 400ml coconut milk

Method

  • Step 1 Place can of coconut milk in fridge for 6 hours (do not shake).
  • Step 2 Meanwhile, line a square 20cm (base measurement) cake pan with plastic wrap. Process mango until finely chopped. Add lime juice and 1 tbs maple syrup. Process until combined. Soak the gelatine in a bowl of cold water for 5 minutes. Squeeze to remove excess water. Place boiling water in a heatproof bowl. Stir in gelatine until dissolved. Stir in cold water. Add to mango. Process to combine. Pour through a sieve into prepared pan. Discard solids. Place in the fridge for 4 hours, until set.
  • Step 3 For custard, soak gelatine in cold water for 5 minutes. Squeeze to remove excess water. Whisk yolks, maple syrup and vanilla in a bowl until smooth. Whisk in coconut milk. Transfer to a small saucepan. Stir over medium-low heat for 9-10 minutes, until mixture thickens. Transfer to a heatproof bowl. Stir in gelatine until dissolved. Place in an ice bath, stirring, for 30 minutes or until cool. Cover. Place in fridge for 4 hours to chill.
  • Step 4 Preheat oven to 180C/160C fan forced. Combine the almond meal, flaked coconut, macadamias, cinnamon and salt in a bowl. Add oil and remaining 2 tbs maple syrup. Rub into almond meal mixture until coarse crumbs form. Spread over a lined baking tray. Bake for 12-14 minutes or until crisp. Set aside to cool.
  • Step 5 Spoon cream from can of coconut into a large bowl (coconut water isn’t needed). Add vanilla. Whisk until combined. Remove jelly from pan and cut into squares. 6 Reserve a little crumble. Layer custard, remaining crumble, extra mango and jelly in six 180ml glasses. Top with coconut cream. Sprinkle with reserved crumble.

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