PINEAPPLE TRIFLE

SERVES 6-8 1 very large pineapple

FOR THE CUSTARD: 250ml coconut milk 250ml double cream 1tsp vanilla essence 2 eggs 115g caster sugar (or coconut sugar if you have some) 1½ tbsp cornflour TO MAKE THE TRIFLE 12 trifle sponges (6 for each pineapple) 120ml coconut rum (optional) or 2 tbsps desiccated coconut 500ml double cream 400g raspberries 2 kiwi fruits Cut the pineapple in half. Run a sharp knife round the inside as close to the skin as possible, then make one long cut down the middle, and several more cuts across until you can scoop it all out. Slice the pineapple pieces into roughly 3mm slices and set aside (doesn’t matter if they’re uneven). TO MAKE THE CUSTARD:

Combine the coconut milk, cream and vanilla essence and warm gently on the hob. Whisk the eggs, sugar and cornflour together, slowly pour in the warm coconut milk mixture and whisk thoroughly before returning to the pan. Gently simmer until thickened. Set aside to cool completely.

TO MAKE UP THE TRIFLE:

Break up six of the trifle sponges and arrange in the bases of the pineapple halves.

Drizzle 6 tsp of coconut rum over each layer of sponges. If you’re not using the rum, you can add the coconut flavour with a good sprinkling of desiccated coconut.

Cover with some pineapple slices and dot with raspberries. Press down all over with the back of a spoon.

Cover with a layer of custard and then repeat the layers, starting with six more trifle sponges.

Whip the double cream until it’s very thick. Carefully spoon over the top of the trifles, then decorate with raspberries and kiwi fruit.