Pineapple & Ginger Kiss Trifle
For a twist on a traditional trifle, this hack of using ginger kisses as your sponge layer deliciously compliments the layers of juicy pineapple, sweet custard and toasted coconut.
Tips & Tricks
- Dice up extra pineapple rings and add them to the layers of your trifle for extra fruity flavour!
- For an adult version, add ½ cup rum to the pineapple juice before soaking your ginger kisses.
- Toast your coconut in the oven at 160°C for about 5 minutes, until golden!
Ingredients
- 1 tin Pams Pineapple Slices
- 2 packs Pams Ginger Kisses
- 1 cup Pams Thread Coconut
- 1 litre custard
- 300ml Pams Cream, whipped
- 4 squares of Pams Finest White Chocolate, grated
Method
- Pour the pineapple juice from the tin into a shallow bowl. Soak the ginger kiss biscuits briefly in the juice (about 5 minutes).
- Toast your coconut in the oven at 160°C for about 5 minutes until golden. Set aside.
- Place a few of the pineapple rings in the bottom of a 3 litre trifle dish or glass bowl, then press the remaining pineapple rings around the bottom of the dish, up against the glass.
- Cover the pineapple rings and fill the bottom of the dish with custard. Sprinkle over half of the coconut and half of the grated white chocolate.
- Layer the ginger kisses on top of the custard and drizzle over any extra pineapple juice.
- Top with the whipped cream and sprinkle over the remaining coconut & chocolate. Refrigerate for 3 hours or overnight before serving.
Ingredients
- 1 tin Pams Pineapple Slices
- 2 packs Pams Ginger Kisses
- 1 cup Pams Thread Coconut
- 1 litre custard
- 300ml Pams Cream, whipped
- 4 squares of Pams Finest White Chocolate, grated
