Pina Colada Trifle Recipe

Get ready to be swept away to your own sunny paradise! This Pina Colada Trifle brings all the tropical magic you could crave into one gorgeous, party-worthy dessert. With layers of juicy pineapple, creamy coconut pudding, fluffy angel food cake, and just a hint of rum and coconut extracts, every spoonful is pure summertime bliss. Whether you’re hosting a family celebration or just want to treat yourself to a bright, uplifting dessert, the Pina Colada Trifle is always the life of the party.

Ingredients You’ll Need

The ingredients for this show-stopping Pina Colada Trifle are delightfully simple yet truly essential. Each one brings a bright pop of flavor, vibrant color, or pillowy texture that make the finished dessert irresistible. Let’s take a peek at the building blocks of this tropical treat:

• Sweetened shredded coconut: Gives the trifle its classic coconut flavor and a chewy texture, with a portion toasted for a gorgeous golden finish.
• Maraschino cherries: Add bold color and a sweet, juicy bite in every layer, plus those perfect stems for garnish up top.
• Instant vanilla pudding: Acts as a quick and creamy base that soaks into cake and fruit for that lush, dreamy texture.
• Whole milk: Adds richness and helps thicken the pudding beautifully.
• Rum extract: Delivers all the classic cocktail flavor without the booze—don’t skip it for that authentic Pina Colada trifle twist!
• Coconut extract: Doubles down on that signature summery flavor, taking the whole dessert to the next level.
• Cool Whip whipped topping: Folds into the pudding for ultra-light creaminess, then swirls on top for a billowy finish.
• Angel food cake: Soaks up all those tropical juices while staying light and airy.
• Crushed pineapple: Brings juicy, tart-sweet pineapple flavor in every bite for serious vacation vibes.
• For garnish – Stemmed maraschino cherries, toasted shredded coconut, extra Cool Whip: Because presentation is everything!

How to Make Pina Colada Trifle

Step 1: Toast the Coconut

Start by adding magic to your topping! In a dry non-stick skillet over medium heat, scatter ⅓ cup of sweetened shredded coconut and stir gently for 2-3 minutes. The moment it turns golden and aromatic, transfer it to a plate to cool. Toasted coconut brings a beautiful crunch and nutty sweetness to crown your Pina Colada Trifle.

Step 2: Prepare the Cherries

Drain the maraschino cherries thoroughly and pat them dry with a paper towel—excess liquid will make your layers soggy. Handpick the best-looking nine cherries with stems and save them for that elegant final flourish. Chop the rest into pieces for juicy, candy-red bursts throughout each layer.

Step 3: Make the Pudding Mixture

In a large mixing bowl, combine the instant vanilla pudding mix, whole milk, rum extract, and coconut extract. Whisk for 3-4 minutes, until the pudding starts to thicken and coats the back of a spoon. Fold in half of the Cool Whip (about 4 ounces) to make your pudding extra creamy and light as air.

Step 4: Assemble the Trifle

In a clear trifle dish or a deep glass bowl, begin with half of the angel food cake cubes as your base. Layer on half of the drained crushed pineapple, followed by one-third of the untoasted coconut, and then half of the chopped cherries. Gently spread half of the pudding mixture on top. Repeat all the layers with the rest of your ingredients, finishing with a final layer of pudding mixture smoothed over the top.

Step 5: Top with Toasted Coconut and Cool Whip

Sprinkle your cooled, toasted coconut over the surface for a golden contrast. Dollop or pipe the remaining Cool Whip in clouds around the edge or over the top. Nestle your reserved stemmed maraschino cherries into the whipped topping to finish the look—utterly tropical and always irresistible!

Step 6: Chill and Serve

Place your Pina Colada Trifle in the refrigerator to chill for at least 2 hours (overnight is even better). This allows the flavors to meld and the pudding to set perfectly. Serve chilled, and watch your guests go back for seconds.

How to Serve Pina Colada Trifle

Garnishes

To make your Pina Colada Trifle look as fabulous as it tastes, don’t skimp on the finishing touches! Fluffy swirls of Cool Whip, a shower of toasted coconut, and shiny stemmed maraschino cherries make a stunning presentation. You can even add a little sprinkle of lime zest or pineapple wedges for extra color if you want to get creative!

Side Dishes

This trifle is a showstopper as-is, but for a full-on tropical spread, serve it alongside fresh fruit like mango, papaya, or kiwi. A creamy coconut iced coffee or homemade lemonade is a wonderful, refreshing pairing for those sunny days or backyard parties.

Creative Ways to Present

While a classic trifle dish shows off those beautiful layers, you can make mini Pina Colada Trifles in individual mason jars or cocktail glasses for personalized servings. Or, use a clear punch bowl for easy crowd-sized scooping at potlucks. For a really over-the-top twist, hollow out a fresh pineapple and layer your trifle right inside the fruit!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the trifle with plastic wrap and store it in the refrigerator for up to 2 days. The flavors only get bolder as it sits, but keep in mind the cake will soak up more moisture and get softer over time. For the best texture, enjoy within 48 hours.

Freezing

Trifle isn’t ideal for freezing, as the pudding and fruit layers change consistency when thawed. However, you can freeze cubed angel food cake or toasted coconut in advance. Simply assemble the Pina Colada Trifle the day you plan to serve for the freshest experience.

Reheating

There’s no need to reheat—this dessert is meant to be enjoyed cold! For the best taste, let it sit out at room temperature for 10-15 minutes before serving, just to take the chill off and bring out those bright flavors.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Freshly whipped cream adds a lovely, airy finish. Just make sure it’s whipped to stiff peaks so it holds its shape in the trifle. If making ahead, stabilize the cream with a little powdered sugar so it doesn’t deflate.

Is there a way to make the Pina Colada Trifle alcohol-free?

Yes, the recipe uses rum extract for all the classic flavor without real alcohol, making it safe and enjoyable for everyone—kids included! If you want, you can adjust or omit the extract based on your preference.

Can I substitute the angel food cake with pound cake or sponge cake?

Definitely! Both pound cake and sponge cake work beautifully as substitutes, though pound cake will make the trifle richer and a bit more indulgent, while sponge cake stays light and airy like angel food.

How far in advance can I assemble the Pina Colada Trifle?

You can assemble the trifle up to 24 hours in advance. The longer it sits, the more the flavors marry, but you’ll want to keep the garnishes (especially whipped topping and toasted coconut) fresh by adding them just before serving.

Can I make Pina Colada Trifle in individual servings?

Yes! Layer everything in single-serve glasses, mason jars, or dessert cups. This not only looks adorable but also makes it super easy for guests to grab and enjoy at parties.

Final Thoughts

If you’re searching for a dessert that instantly transports you to a place of sunshine, laughter, and pure delight, give this Pina Colada Trifle a try. It’s a guaranteed showstopper, whether for backyard BBQs, birthdays, or just a sweet escape. Chop, layer, chill, and savor—happy trifle-making!

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