Serves: 6-8 | Prep Time: 25 minutes | Chill Time: 2 hours
Hey there!
If you’re craving something light, fruity, and dreamy—this Tropical Mango Coconut Trifle is for you.
It’s cool, creamy, and layered with juicy mango, whipped coconut cream, and soft cake that soaks up all those tropical flavors. No baking. Just mix, layer, chill, and dig in.
I made this for a summer BBQ once, and people lost their minds. It’s like a tropical vacation in a glass, and honestly?
It might be the easiest dessert I’ve ever thrown together that looks this fancy.
🍍 What You’ll Need
- 2 ripe mangoes, peeled and diced
- 1 store-bought pound cake or sponge cake, cubed
- 1 can (13.5 oz) full-fat coconut milk (chilled overnight)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup toasted shredded coconut
- Fresh mint leaves (optional for garnish)
🧡 Why I Love This Recipe
I always reach for this recipe when I need something quick but beautiful. It feels tropical, light, and decadent all at once. Plus, the layering is super forgiving—no stress, no baking.
- You only need a few ingredients
- It’s no-bake (so perfect for summer)
- Layers look fancy but take minutes to assemble
- You can prep it ahead of time
- It’s a crowd-pleaser with zero fuss
🧠 Why This Recipe Works (Quick Science)
- Coconut milk + cream: When chilled, coconut milk separates into a thick cream—perfect for whipping.
- Whipping cream: Adds structure to the coconut layer, helping it stay fluffy and hold shape.
- Cake cubes: Soak up the mango juices and coconut cream, creating a soft, spoonable texture.
- Chilling time: Lets flavors meld and the texture firm up so each bite is balanced and creamy.
🍴 Tools You’ll Need
- Electric mixer or hand whisk
- Mixing bowls
- Spatula
- Knife and cutting board
- Trifle dish or small glasses
- Spoon for layering
🔁 Substitutions & Variations
- Use pineapple instead of mango for a twist
- Swap pound cake for angel food or ladyfingers
- Add a layer of passionfruit curd or raspberry jam
- Use dairy-free whipped topping instead of cream
- Top with crushed macadamia nuts or lime zest
⏱ Make-Ahead Tips
- Whip the cream and cube the cake a day ahead
- Store mango and whipped mixture separately
- Assemble the trifle up to 24 hours in advance and chill
🔪 Step-by-Step Instructions
1. Dice the Mangoes
Peel and cut mangoes into small cubes.
2. Cube the Cake
Cut the pound cake into 1-inch cubes.
3. Whip the Coconut Cream
Scoop the thick coconut cream from the top of the chilled can. Whip with a hand mixer until smooth.
4. Add Whipped Cream, Sugar & Vanilla
In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold into the whipped coconut cream.
5. Toast the Coconut (if not pre-toasted)
In a dry pan, toast the shredded coconut over medium heat until golden brown.
6. Layer the Trifle
In a trifle dish or clear cups, layer cake cubes, mango, whipped coconut mixture, and a sprinkle of toasted coconut. Repeat layers and finish with more mango, coconut cream, and toasted coconut. Garnish with mint.
7. Chill
Cover and chill the trifle in the fridge for at least 2 hours to set.
🧊 Leftovers & Storage
- Cover and store in the fridge for up to 3 days
- Don’t freeze—it changes the texture
- Best eaten within 24–48 hours while it’s still fresh and creamy
💡 Pro Tips
- Chill your coconut milk overnight so the cream rises to the top
- Use very ripe mangoes for the juiciest flavor
- Cut all your components before starting to layer—makes it go faster
- Whip everything cold—it helps the cream hold up
- For pretty layers, use a piping bag for the whipped coconut
😬 Common Mistakes
- Not chilling the coconut milk: It won’t whip if it’s not cold enough.
- Using underripe mango: You’ll miss that juicy sweetness.
- Overmixing the cream: It can go from soft peaks to butter fast.
- Skipping chill time: You really need it for best texture.
🥥 What to Serve With
- Ice-cold sparkling water with lime
- Grilled pineapple skewers
- Iced hibiscus tea or mango lemonade
- A plate of salty plantain chips for a fun sweet-salty combo
❓ FAQ
Can I use frozen mango?
Yes! Thaw completely and drain extra juice so it doesn’t get soggy.
Is this dairy-free?
It can be! Just skip the whipping cream and use a dairy-free alternative.
Can I make it in advance?
Yep—assemble and chill up to 24 hours ahead.
What if I don’t have a trifle dish?
Use mason jars, wine glasses, or a big glass bowl.
Final Thoughts 💬
This Tropical Mango Coconut Trifle is one of those desserts that feels like it took forever to make—but really didn’t. It’s perfect for impressing your guests or just treating yourself after a long day. Give it a try and let me know how yours turns out in the comments. Got questions or need swaps? I’m here to help! 🌴🥭💛
