Coconut Passionfruit Trifle
This Coconut Passionfruit Trifle is a decadent and luxurious treat! This tropical trifle features rum (or cachaça) soaked lady fingers, passionfruit curd, and passionfruit and coconut pudding layers topped with whipped cream. While it does take some time to prepare, it will elevate your special dinner party or holiday table!
👩🏻🍳 Tamara Talks – Maracuya Trifle Inspiration
My first experience with passionfruit (maracuya) was 2017 in Pisac, Peru. I had a maracuya sour that “knocked my socks off.” On that same trip, we had our post-hike craft beer and a Barra de chocolate orgánico de maracuyá (organic chocolate bar with passionfruit). The chocolate bar inspired this chocolate dessert.
I have done a Mexican-inspired trifle, and that recipe inspired this one. Is it Peruvian? You might find a dessert like this at a high end restaurant, but certainly not at a family-owned restaurant in the Peruvian Andes! Passionfruit is ubiquitous in Peru, so we’ll call it a Peruvian-inspired passionfruit trifle.
This trifle recipe is nothing if not decadent. I would say it is a special occasion dessert, as it requires some time to put together. If you love passionfruit, and you’re willing to put in the time, you’ll finish that special meal with a spectacular dessert!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Passionfruit Curd
- passionfruit pulp – Feel free ot use fresh passionfruit if you can find them (and afford them!). I buy frozen passionfruit, and it’s great!
- egg yolks
- sugar – I use turbinado sugar whenever the color isn’t going to mess with the end results. You can substitute white sugar if you prefer.
- butter – I use salted butter because that is what I usually have. If you use unsalted butter, use the optional salt.
Coconut and Passionfruit Pudding
- coconut milk – You can use full fat or lite coconut milk. This is the canned coconut milk that is usually found in the Asian foods section… not the dairy section. You can substitute other milks, but it won’t have the coconut flavor.
- passionfruit pulp – Feel free to use fresh passionfruit if you can find them (and afford them!). I buy frozen passionfruit, and it’s great!
- coconut cream – I recently discovered this coconut cream. It is super convenient when needing less than a full can. Of course you can use canned coconut cream as well. Make sure you’re using sweetened coconut cream!
- eggs
- cornstarch
- butter – I use salted butter because that is what I usually have. If you use unsalted butter, use the optional salt.
- vanilla
Passionfruit Trifle
- passionfruit and coconut pudding – It should be already made, and completely cooled or chilled.
- passionfruit curd – It should be already made, and completely cooled or chilled.
- ladyfingers – Store bought ladyfingers work fine. Don’t bother with homemade. You could substitute pound cake if you prefer.
- liquid – On photo day, I had cachaça from a recent passionfruit cocktail recipe, and used it. However, rum tastes quite similar, and is more likely to be in your bar! You could also use pisco (another spirit I usually have!). If you prefer to avoid alcohol, substitute fruit juice (ie. pineapple or mango).
- whipped cream – You can use prepared whipped cream (not Cool Whip!), but it’s always better when whipped fresh. This luxurious dessert is not “quick and easy,” so I highly recommend whipping your own. Add 1/4 cup of confectioner’s sugar to a pint of heavy whipping cream. Vanilla is a nice addition, but not necessary.
- garnishes – I recommend toasted flaked coconut and a sprinkling of ground allspice. Mint leaves would be a nice addition. I really wanted to garnish with fresh passionfruit (including the seeds), but I couldn’t get any when I needed them.
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🔪 Step-By-Step Instructions
Passionfruit Curd
- Step 1 – My passionfruit curd is SIMPLE! Add all curd ingredients to a blender. Pulse until very smooth.
- Step 2 – Cook the passionfruit curd. If you’re an experienced cook that pays attention, you can cook it with direct heat on the stove. Otherwise, you’re better off to use a double boiler. Cook, stirring constantly, until it thickens and coats the back of a spoon. Cool completely.
Coconut and Passionfruit Pudding
- Step 1 – Whisk together the passionfruit pulp, the coconut milk, and eggs. Add to a medium saucepan over medium-high heat. Whisk often until the mixture is hot but not boiling.
- Step 2 – Melt the butter. We’re making a slurry. Whisk together the melted butter, coconut cream, vanilla, and cornstarch. The mixture will be thick. Add a little of the coconut milk mixture if you need to.
- Step 3 – Vigorously whisk the slurry into the hot milk mixture. Slowly increase the heat until the pudding begins to boil gently. Once it starts bubbling, let it cook for 1–2 minutes more, stirring constantly, until thick. Remove from heat.
- Step 4 – Thoroughly chill both mixtures. NOTE: Place plastic wrap against the surface to prevent a skin from forming.
Assemble Passionfruit Trifle
- Step 1 – Dip both sides of the lady fingers in liquor or juice. NOTE: After starting with a bowl, I found a saucer with a lip worked better. You want to use the smallest vessel possible that allows the ladyfingers to be flat on the bottom.
- Step 2 – Layer the trifle. Start with the ladyfingers at the bottom, cutting them to fit. Spread a thin layer of the passionfruit curd. NOTE: The curd is more intensely flavored than the pudding, hence the thinner layer and larger quantity of pudding! Follow the curd with a thicker layer of pudding. Repeat with a layer of ladyfingers, curd, and pudding. The last layer will be ladyfingers and pudding (no curd). Lastly, top with a layer of prepared whipped cream.
- Step 3 – Chill until ready to serve. Garnish with toasted coconut, ground allspice, fresh mint, fresh passionfruit pulp, etc. as desired. To serve, try to spoon through all layers. Enjoy!
❓FAQ
YES! Yes, you can absolutely make a trifle in advance – in fact, it often tastes better that way! Making it ahead allows the layers to meld together, creating a richer and more cohesive flavor. 12 hours in advance is ideal. If you want to go longer than 24 hours, I suggest making the curd and the pudding, and refrigerating them until layering the trifle within that time frame.
Homemade pudding can typically be refrigerated for 3 to 5 days when stored in an airtight container. Don’t forget to press plastic wrap against the surface of the pudding to prevent a skin forming.
Leftover curd will keep refrigerated for 1-2 weeks (if it lasts that long!).
💡 Tips
NOTE: Trifles taste even better the next day, so keep this in mind with your planning.
This recipe makes more pudding than curd. The passionfruit curd is intensely flavored, and a little goes a long way.
My trifle bowl is 8″ in diameter (a little on the smaller side). I did not use all of the coconut passionfruit pudding. Your results will vary.
Leftover passionfruit curd is really good on an English muffin or toast!
Mother’s Day is tomorrow, and this trifle recipe would be a real showstopper! I took these photos a couple of days ago, and with only 2 of us, we’ll probably finish it with our Mother’s Day meal. As always, please feel free to ask questions, leave feedback, or comment in the comment box at the bottom of the post!
Passionfruit Trifle Recipe
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Equipment
- glass trifle bowl 8" diameter with wood base
Ingredients
Passionfruit Curd
- ¼ cup passionfruit pulp - see Ingredients Notes in post
- 2 large eggs
- ¾ cup sugar
- zest of 1 lemon
- ¼ teaspoon fine sea salt
- 4 tablespoons butter - softened; if unsalted add ¼ teaspoon butter
Coconut and Passionfruit Pudding
- 4 cups coconut milk - full fat or lite
- ¾ cup passionfruit pulp - see Ingredients Notes in post
- ½ cup coconut cream - see Ingredients Notes in post
- 4 tablespoons cornstarch
- 2 large eggs
- 2 tablespoons butter - melted
- ½ teaspoon sea salt - ¼ teaspoon if using salted butter
- 2 teaspoons vanilla
Trifle
- 7 ounces ladyfingers +/-
- cachaça, rum, or pisco - ½ to 1 cup
- passionfruit curd
- coconut and passionfruit pudding
- 1 pint heavy whipping cream - or prepared whipped cream
- ¼ cup confectioner's sugar
- 1 teaspoon vanilla
Instructions
Make the Passionfruit Curd
- Add all curd ingredients to a blender. Pulse until very smooth.
- Add the ingredients to a medium saucepan over medium-high heat. Cook, stirring constantly, until it thickens and coats the back of a spoon. Cool completely.
Make the Coconut and Passionfruit Pudding
- Whisk together the passionfruit pulp, the coconut milk, and eggs. Add to a medium saucepan over medium-high heat. Whisk often until the mixture is hot but not boiling.
- Whisk together the melted butter, coconut cream, vanilla, sea salt (if using), and cornstarch. The mixture will be thick. Add a little of the coconut mixture (in the saucepan) if you need to.
- Vigorously whisk the slurry into the hot coconut milk mixture. Slowly increase the heat until the pudding begins to boil gently. Once it starts bubbling, let it cook for 1–2 minutes more, stirring constantly, until thick. Remove from heat. Cool completely.
- If not assembling right away, place plastic wrap against the pudding and curd, and refrigerate until ready to use.
Make the Whipped Cream
- Pour the cold heavy whipping cream into a mixing bowl. Add the powdered sugar and vanilla
- Using a hand or stand mixer, beat about 3–4 minutes, until peaks stand straight when you lift the beaters.
Assemble the Trifle
- Dip both sides of the lady fingers in liquor or juice.
- Layer the ladyfingers at the bottom, cutting them to fit.
- Spread a thin layer of the passionfruit curd.
- Follow the curd with a thicker layer of pudding.
- Repeat with a layer of ladyfingers, curd, and pudding. The last layer will be ladyfingers and pudding (no curd). Lastly, top with a thick layer of whipped cream.
- Chill until ready to serve. Garnish with toasted coconut, ground allspice, fresh mint, fresh passionfruit pulp, etc. as desired. To serve, try to spoon through all layers. Enjoy!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This is a showstopper of a dessert, the Nessun Dorma of trifles. Making this dish is certainly not for the faint of heart, but it’s absolutely worth the trouble. The leftover pudding is excellent on fresh fruit with breakfast.