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Ingredients

How to make it

  • Put the pineaple pieces into a large trifle bowl and add the banana and mango slices. Scrape out the passion fruit pulp and spoon over the other fruits in the bowl.
  • Top with the chopped sponge cake. Pour over the rum, if using, and 6 tbsp of the reserved mango syrup.
  • Mix together the coconut cream and custard, and pour over the sponge.
  • Whisk together the Greek yogurt and double cream in a bowl until thick. Spoon over the custard mix and spinkle with the muscovado sugar.
  • Cover and chill for at least 1 hour before serving.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    GREAT post... five forks
    Was this review helpful? Yes Flag
    " It was excellent "
    lanabade ate it and said...
    Very yummy,Hi.FIVE!(I am having surgery tomorrow )won't be online foe awhile,have a blessed CHRISTmas,Love,Lana
    Was this review helpful? Yes Flag

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