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Upside-down pineapple trifle

Upside-down pineapple trifle


A suitably outrageous spin on a kitsch classic, we’ve made our own coconut custard to really ramp up the flavour in this retro trifle

  • Feeds 14 Feeds 14
  • Ready in 45 minutes

Each serving contains

  • Energy
    1942kj 466kcal
  • Fat
    High 42%
  • Saturates
    High 89%
  • Sugar
    High 33%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 42g


  • 1 Co-op pineapple
  • 2 tbsp Co-op Fairtrade light brown soft sugar
  • 80ml Co-op Irresistible pineapple rum spirit drink
  • 2 x 400ml cans Co-op light coconut milk
  • 4 Co-op British free range egg yolks
  • 100g Fairtrade caster sugar
  • 5 tbsp Co-op cornflour
  • 375g Co-op Madeira cake, cut into 2cm cubes
  • 8 tbsp Co-op Irresistible salted caramel sauce
  • 500ml Co-op double cream
  • Zest of 2 limes, finely grated
  • A few cherries and 1 tbsp desiccated coconut, toasted, to decorate


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Cut away the top of the pineapple, along with three 5mm disks and reserve for decoration
  3. Peel and core the remaining pineapple and cut into bite-sized pieces, then scatter over the brown sugar and toss to coat
  4. Transfer to a baking tray and bake for 20 mins until the sugar has caramelised and the edges of the pineapple are golden
  5. Take out of the oven, pour over the pineapple rum, then set aside
  6. For the custard, put the coconut milk in a large pan and heat to just below boiling
  7. In a separate bowl, whisk the egg yolks, caster sugar and cornflour
  8. Gradually pour the hot coconut milk into the egg mixture, whisking constantly
  9. Pour back into the pan and heat gently, stirring with a wooden spoon, until thickened
  10. Pour back into the bowl and cover with cling film, then leave to cool slightly
  11. To assemble the trifle, arrange the roasted pineapple in the base of a 22cm-diameter trifle bowl, reserving the liquid from the pan
  12. Top with the Madeira cubes, spoon over the reserved liquid and drizzle with half the caramel sauce
  13. Pour over the custard, cover with cling film and chill for at least an hour until it’s set
  14. Once the custard is set, whisk the double cream until soft peaks form, stir through the lime zest and spoon over the top
  15. Decorate with the reserved pineapple, remaining caramel sauce, the cherries and desiccated coconut, then chill until ready to serve

Drink responsibly. For more information visit drinkaware.co.uk