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Pina Colada Trifle Recipe

Pina Colada Trifle Recipe
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★★★★★

4.9 from 22 reviews

This Pina Colada Trifle combines layers of pineapple, coconut, angel food cake, and creamy pudding with a hint of rum and coconut extracts. It’s a tropical-inspired dessert, perfect for large gatherings and special occasions.

Ingredients

Scale

For the Trifle:

  • 1 cup sweetened shredded coconut (divided: ⅓ cup lightly toasted, ⅔ cup for trifle layers)
  • 10 ounces jar maraschino cherries (juices drained and patted dry, divided: 9 cherries for garnish, remaining chopped)
  • 5.1 ounces box instant vanilla pudding
  • 2½ cups whole milk
  • ½ teaspoon rum extract
  • ½ teaspoon coconut extract
  • 8 ounces container Cool Whip whipped topping (divided: 4 ounces for pudding mixture, 4 ounces for garnish)
  • 13–15 ounces prepared angel food cake (cut into 1 – 1 ½ inch cubes)
  • 20 ounces can crushed pineapple (juices drained)

For the Garnish:

  • 9 stemmed maraschino cherries
  • ⅓ cup toasted shredded coconut
  • 4 ounces Cool Whip whipped topping (for decorative dollops)

Instructions

  1. Toast the Coconut: In a dry skillet, over medium heat, add ⅓ cup shredded coconut and toast for 2-3 minutes until lightly golden. Stir often to avoid burning. Set aside to cool.
  2. Prepare the Cherries: Drain the juices from the maraschino cherries and pat dry with paper towels. Set aside 9 of the prettiest stemmed cherries for garnish and chop the rest for the trifle layers.
  3. Make the Pudding Mixture: In a large bowl, whisk together the vanilla pudding, whole milk, rum extract, and coconut extract for 3-4 minutes until the mixture starts to thicken. Fold in 4 ounces of Cool Whip until fully combined.
  4. Assemble the Trifle: Layer half of the angel food cake cubes at the bottom of a large trifle dish (about 3-quart capacity). Add half of the crushed pineapple over the cake. Follow with ⅓ of the sweetened shredded coconut (un-toasted), and half of the chopped maraschino cherries. Spread half of the pudding mixture evenly on top. Repeat the layers with the remaining ingredients, ending with the pudding mixture on top.
  5. Top with Toasted Coconut and Cool Whip: Sprinkle the toasted coconut over the second layer of pudding. Pipe dollops of the remaining Cool Whip over the top and garnish with the stemmed maraschino cherries.
  6. Chill and Serve: Refrigerate the trifle for at least 2 hours or up to overnight until the pudding sets. Serve chilled.

Nutrition

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Find it online: https://mbeams.com/pina-colada-trifle-recipe/