Description
A tropical and refreshing Coconut Mango Passion Fruit Trifle featuring layers of buttery Biscoff cookie base, creamy coconut whip, and a vibrant passion fruit and mango topping. Perfectly light and sweet, this no-bake dessert is ideal for warm weather gatherings and easy to prepare in under 20 minutes.
Ingredients
Scale
Fruit Topping
- ½ cup passion fruit pulp
- ½ cup frozen mango chunks
- 1 to 2 tablespoons granulated sugar (adjust to taste)
Coconut Whip
- 1⅓ cup coconut cream
- 2 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Biscuit Base
- 5.82 oz Biscoff speculoos cookies (about 55-60 cookies)
- 2 tablespoons unsalted vegan butter, melted
Instructions
- Prepare the Biscuit Base: Crush the Biscoff speculoos cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, combine the cookie crumbs with melted unsalted vegan butter until the mixture resembles wet sand.
- Form the Base Layer: Press the cookie and butter mixture evenly into the bottom of individual serving glasses or a trifle dish to create a firm base. Place in the refrigerator to set while preparing other layers.
- Make the Coconut Whip: In a chilled bowl, whip the coconut cream with powdered sugar and pure vanilla extract using a hand mixer or whisk until light and fluffy. This will create a creamy, stable whipped topping.
- Prepare the Fruit Topping: In a small bowl, combine the passion fruit pulp, frozen mango chunks, and granulated sugar. Stir well to combine and gently mash some mango chunks to release their juices, adjusting sweetness as desired.
- Assemble the Trifle: Remove the biscuit base from the refrigerator. Spoon a generous layer of the creamy coconut whip over the cookie base. Top with the passion fruit and mango mixture, spreading it evenly.
- Chill and Serve: Refrigerate the assembled trifle for at least 15 minutes to allow flavors to meld and the layers to set. Serve chilled as a light and tropical dessert perfect for spring and summer.
Notes
- This dessert requires no baking, making it quick and easy to prepare.
- When crushing the Biscoff cookies, ensure crumbs are fine for the best texture.
- You can substitute vegan butter with regular unsalted butter if not vegan.
- The coconut cream should be well chilled to whip properly; avoid canned coconut milk with watery consistency.
- Adjust the sugar in the fruit topping based on the natural sweetness of your mango and passion fruit pulp.
- For added texture, consider topping with toasted coconut flakes or chopped nuts.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 320
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
