Passionfruit Trifle with Coconut and Ladyfingers Recipe

If you’re on the hunt for a dessert that feels like a tropical vacation in every spoonful, then sit tight because this Passionfruit Trifle with Coconut and Ladyfingers Recipe is an absolute game-changer. I absolutely love how the vibrant passionfruit blends with creamy coconut layers and those delicate, boozy ladyfingers. Trust me, once you try this, it’ll be on your regular dessert rotation—not just for special occasions!

this …

Ingredients You’ll Need

All the ingredients come together beautifully to build those lush layers. You’ll find that choosing good-quality coconut milk and ripe passionfruit really pays off in flavor. And if you love a little boozy kick, the spirit-soaked ladyfingers are where the magic happens.

• Passionfruit pulp: Fresh passionfruit really amps up that bright, tropical zing; canned pulp can work, but fresh is best.
• Large eggs: Used in both the custard and pudding layers, fresh eggs make the texture silky and rich.
• Sugar: Balances out the tart passionfruit; I use caster sugar to help it dissolve seamlessly.
• Lemon zest: Adds a subtle aromatic brightness that makes the flavors pop.
• Butter: Softened butter creates a luscious mouthfeel; unsalted is my go-to unless the recipe says otherwise.
• Coconut milk: Full fat is ideal for creaminess; lite can be used if you want a lighter trifle.
• Coconut cream: This adds density and richness to the pudding layer—don’t skip it!
• Cornstarch: Essential for thickening the coconut-passionfruit pudding without lumps.
• Vanilla extract: Just a touch enhances all the tropical flavors wonderfully.
• Ladyfingers: These sponge-like biscuits soak up the rum or cachaça perfectly—don’t over-soak though!
• Rum, cachaça, or pisco: For flavorful, boozy soaking liquid; pick your favorite!
• Passionfruit curd: The tart-sweet layer that brings that incredible passionfruit punch.
• Heavy whipping cream or prepared whipped cream: For that fluffy, light topping that seals the deal.
• Confectioner’s sugar: Sweetens the whipped cream gently without grit.

Variations

I love to tweak the Passionfruit Trifle with Coconut and Ladyfingers Recipe depending on the season or who I’m serving it to. Sometimes I swap the spirit for fresh passionfruit juice for a kid-friendly version, or add toasted coconut flakes for an extra crunch.

• Kiddie-friendly: Skip the alcohol and use passionfruit juice or a tropical tea infusion instead—kids adore the bright flavors without the boozy edge.
• Extra crunch: Adding toasted shredded coconut on top gives a nutty texture that my family goes crazy for.
• Berry boost: Mixing in fresh raspberries or mango chunks inside the layers adds a juicy pop and makes it feel even fresher.
• Chocolate twist: For an indulgent spin, sprinkle grated white chocolate or layer thin white chocolate shards between trifle layers.

How to Make Passionfruit Trifle with Coconut and Ladyfingers Recipe

Step 1: Prepare the Passionfruit Coconut Pudding

Start by whisking together eggs, sugar, lemon zest, salt, and cornstarch to a smooth mix. Slowly stir in the coconut milk and passionfruit pulp, then cook gently over medium heat while whisking constantly. It thickens beautifully and smells divine—think tropical sunshine in a pot! Once thickened, stir in softened butter and vanilla, then let it cool to room temperature before chilling. This pudding layer is the star, so patience here is worth it.

Step 2: Brown Butter and Custard Layers

Meanwhile, you’ll make a curd-like passionfruit custard using eggs, sugar, butter, and more passionfruit pulp that gets that incredible tang. I like to brown the butter a little before mixing it in, which adds a nutty depth that really elevates the trifle. Once thick and glossy, set aside to cool completely.

Step 3: Boozy Ladyfingers Soak

Pour your chosen spirit (rum, cachaça, or pisco) into a shallow bowl and quickly dip each ladyfinger just long enough that it absorbs some, but doesn’t become soggy. This is a delicate balance—the ladyfingers should retain a bit of snap for texture. Layer them in your trifle dish to create that gorgeous base.

Step 4: Assemble the Trifle

Now for the fun part—layer your trifle! Start with soaked ladyfingers, then a generous layer of passionfruit curd, followed by the coconut pudding. Repeat until your dish is full, finishing off with a thick crown of whipped cream sweetened lightly with confectioner’s sugar and vanilla.

Step 5: Chill and Serve

Pop your trifle into the fridge for at least a few hours, preferably overnight. This resting time allows the flavors to marry and the layers to set just right. When you serve, spoon down to get a bit of every layer in one bite. I promise, you’ll be smiling through every spoonful!

How to Serve Passionfruit Trifle with Coconut and Ladyfingers Recipe

Garnishes

I love topping the trifle with a sprinkle of toasted coconut flakes and a few halved fresh passionfruits. It adds a refreshing brightness and a bit of drama. A light dusting of edible flowers or a few mint leaves also look stunning and give a fresh aroma as you dig in.

Side Dishes

Since this trifle is pretty rich and fruity, I like serving it with light, crisp sides. A simple green salad with a citrus vinaigrette or some tropical fruit cubes like pineapple and mango make a nice balance to the dessert’s creaminess.

Creative Ways to Present

For holiday parties, I’ve layered this trifle in clear glass trifle bowls or individual mason jars—both look gorgeous. For a playful twist, try serving portions in hollowed-out passionfruit shells or small coconut bowls for that tropical flair that wows your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well—just cover the trifle tightly with plastic wrap and store it in the fridge. I usually enjoy my leftovers within two days because the ladyfingers soften more over time, but honestly, it’s still delicious even after 3 days.

Freezing

I don’t recommend freezing this trifle as the delicate textures of the whipped cream and custard don’t thaw well. It tends to separate and lose that luscious creamy texture that makes this dessert special.

Reheating

This trifle is best served cold, so I don’t reheat leftovers. If you want to refresh it a bit, let it sit at room temperature for 15-20 minutes before serving to take the chill off. It makes the flavors feel more vibrant.

FAQs

Final Thoughts

When I first made this Passionfruit Trifle with Coconut and Ladyfingers Recipe, I was blown away by how something so seemingly simple could taste this luxurious. It’s got the perfect balance of creamy, tangy, and boozy that feels both indulgent and fresh. Whether for a sunny weekend treat or your next dinner party, this trifle is guaranteed to impress and delight. Go on, give it a try—you’ll be sharing it with friends and asking for seconds before you know it!

Print