Jamaican Fruit Trifle

A colorful, layered dessert featuring juicy tropical fruits, airy angel food cake, and a luscious whipped cream blend infused with coconut and rum flavors, garnished with shaved coconut and fresh mint for a festive presentation.

Recipe Information

Total Time:

Yield:

10 to 12 servings

Ingredients

3 mangoes, peeled, stoned and chopped

2 papayas, peeled, seeded and chopped

1 large pineapple, peeled, cored and chopped

2¾ cups whipping cream

1⁄4 cup confectioners’ sugar

1 7-ounce container crème fraîche

1⁄2 cup sweetened cream of coconut

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 teaspoon rum extract

1 purchased angel food cake, cubed

Shaved fresh coconut or unsweetened coconut flakes

Mint sprig

Directions

In a large bowl combine chopped mangoes, papaya and pineapple.
For topping, in another large bowl beat together whipping cream and confectioners’ sugar on high speed of electric mixer until soft peaks form.
In a small bowl stir together crème fraîche, cream of coconut, vanilla extract, coconut extract and rum extract; fold into whipped cream.
In a glass serving bowl with tall sides, layer half of the fruit, cake cubes, whipped cream mixture and coconut; repeat layers. Garnish with mint. To store, cover and refrigerate.