This is a post that is long over due, but it is one of my favorite things from Hawaii and I still want to share the creation with you.
While on Maui I wasn’t baking much. As many of you know it is hard to bake much of anything in an under stocked and unfamiliar kitchen. And it’s hot there. No need to have the oven on just for some cupcakes. So to avoid baking, I made a trifle using fresh fruit from around the island and a nice pound cake from the near by grocery store.
To make my trifle Hawaiian and not just tropical I got all of my fruit from the fruit stands on the side of the road. I know this doesn’t mean much, but I felt better about using that fruit then the fruit from the store.
I picked up some guavas, passion fruits, mangos, a freshly picked papaya, and some Maui Gold pineapple. You can’t have a Hawaiian Trifle with out Maui grown pineapples!
The great thing about this recipe is that it isn’t limited to Hawaiian fruits or pound cake. Trifles can be made using any cake or fruit you have around the house. You also can replace the whipped cream for pudding or pastry cream. But, if you have a craving to make your own trifle, I recommend using what ever fruit is locally grown or in season. It makes for a much more flavorful dessert.
- 1 mango
- 1 small papaya
- 4 passion fruits
- 2 guavas
- 1/2 cup pineapple, cut into small chunks
- 1 pound cake (store bought is fine)
- 1 big tub cool whip
- 1/2 cup freshly squeezed pineapple juice
- 2 tbsp coconut rum (other flavors/liquors work well too)
To Make the Trifle:
- Cut the mango, papaya, pineapple, guava, and pound cake into small chunks. And scoop the passion fruit pulp into a small bowl. Set aside.
- Take the bowl you wish to display your trifle in, and layer 1/2 the pound cake on the bottom. Sprinkle with 1 tbsp coconut rum and 1/4 cup pineapple juice.
- Then take 1/2 the passion fruit pulp and spread over the pound cake. And layer with 1/2 of the mango, papaya, guava, and pineapple chunks. Spread a layer of whipped cream over the fruit, and repeat with the second layer (starting with the pound cake and ending with the whipped cream).
- Top with any left over chunks of fruit, cover and refrigerate for at least 1 hour before serving.