Fresh Pineapple Trifles With Orange Coconut Cream Recipes

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.

Steps:

• * Drain pineapple, reserving 2/3 cup juice; set pineapple aside. * In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. * Whisk in sour cream (or greek yofurt); fold in oranges and pineapple. * Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. * Cover and refrigerate for 3 hours. * Combine whipped topping and extract; spread over the top. * Sprinkle with coconut.

Steps:

• Mix custard powder with a few tablespoons cold milk in a bowl.
• Pour remaining milk into a saucepan, stir in sugar, and bring to a boil over medium heat, about 5 minutes. Remove from heat.
• Add custard mixture to hot milk, stirring continuously until liquid has thickened. Set aside to cool completely.
• Place pineapple in a large heavy pan, cover with water, and bring to a boil over medium heat. Remove from heat and allow to cool, about 30 minutes. Strain the juice and set aside. Place pineapple pieces in a bowl.
• Mix brown sugar and cinnamon together in a small bowl. Sprinkle over pineapple pieces and toss to coat.
• Layer 1/2 the pound cake in a trifle bowl. Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice. Spread 1/2 the pineapple pieces over the cake. Spoon 1/2 the cooled custard over pineapple. Repeat layers. Spread whipped cream on top and smooth out evenly. Cover and chill in the refrigerator at least 1 hour.