SET FOR SUMMER
Favourite tropical flavours of mango, coconut and macadamia nuts combine in this dairy-free trifle
MANGO AND COCONUT TRIFLE
SERVES: 6
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 tsp ground cinnamon
● 1/4 tsp sea salt
● 2 tbsp solidified coconut oil
● 1 tsp Queen Madagascan Vanilla Bean Paste
● 3 small mangoes, chopped, extra, to serve
COCONUT CUSTARD
● 2 sheets gelatine
● 4 egg yolks
● 2 tbsp maple syrup
● 1 tsp vanilla bean paste
● 400ml coconut milk METHOD
1. Place can of coconut milk in fridge for 6 hours (do not shake).
2. Meanwhile, line a square 20cm (base measurement) cake pan with plastic wrap. Process mango until finely chopped. Add lime juice and 1 tbsp 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 heat-proof 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.
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.
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 tbsp 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.
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.