Description
A tropical, layered dessert featuring a buttery Biscoff cookie base, creamy coconut cream whipped topping, and a sweet, tangy combination of passion fruit and mango. Perfectly light and refreshing, this Coconut Mango Passion Fruit Trifle is ideal for spring and summer occasions.
Ingredients
Scale
Fruit Topping
- ½ cup passion fruit pulp
- ½ cup frozen mango chunks
- Granulated sugar, to taste
Cream Layer
- 1¼ cup coconut cream
- 2 Tbsp powdered sugar
- Pure vanilla extract (about 1 tsp)
Biscuit Base
- 5.82 oz Biscoff speculoos cookies
- 2 Tbsp unsalted vegan butter
Instructions
- Prepare the Biscuit Base: Crush the Biscoff speculoos cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Melt the unsalted vegan butter, then mix it thoroughly with the cookie crumbs until evenly combined. Press this mixture firmly into the base of your serving glasses or a trifle dish to form an even crust layer.
- Make the Coconut Cream Whip: Chill the coconut cream beforehand to ensure it whips well. In a chilled mixing bowl, combine the coconut cream with the powdered sugar and a splash of pure vanilla extract. Whip using an electric mixer or whisk until light and fluffy but still stable. Refrigerate until ready to assemble.
- Prepare the Fruit Topping: In a small saucepan, combine the passion fruit pulp and frozen mango chunks. Add granulated sugar to taste depending on the sweetness of the fruit. Cook over medium heat for about 3-4 minutes until the mango softens and the mixture thickens slightly. Remove from heat and let cool completely.
- Assemble the Trifle: Start with a layer of the prepared biscuit base at the bottom of serving glasses or dish. Spoon a thick layer of the chilled coconut cream whip over the base. Top with the cooled passion fruit and mango fruit mixture. Repeat layers if desired, finishing with a fruit topping or a dollop of coconut cream on top.
- Chill and Serve: Refrigerate the assembled trifles for at least 1 hour before serving to allow the layers to set and flavors to meld. Serve chilled for the best refreshing taste.
Notes
- This dessert is best served chilled and should be enjoyed within 2 days for optimum freshness.
- Use full-fat coconut cream for best whipping results and creamy texture.
- The fruit topping’s sweetness can be adjusted based on the natural sweetness of the mango and passion fruit pulp you use.
- Vegan butter keeps this dessert plant-based and suitable for those avoiding dairy.
- The Biscoff cookies add a rich, spiced flavor and crunchy texture that pairs beautifully with the tropical fruit and creamy coconut layers.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
