Serves 8-10 | Easy | Ready in 5 hours

This simple tropical trifle brings a sweet finale to the festive proceedings. You could get naughty and spike the jelly with a little alcohol, but you didn’t hear that from us!

Equipment required:

Large jug, trifle dish, chargrill pan or frypan, electric beater or stand mixer

2 x 85g packets pineapple-flavoured jelly crystals

1 pineapple

450g store-bought rectangle sponge cakes

900g double thick custard

1 x 270ml can coconut cream

600ml thickened cream

25g coconut flakes

Step 1: Make Jelly

Add jelly crystals to a large jug with 500ml (2 cups) boiling water and stir to dissolve crystals. Add 400ml cold water to the jug and stir to combine. Pour into your trifle dish or serving bowl and refrigerate for 4 hours or until set.

Step 2: Grill Pineapple

Peel pineapple and cut into 2cm rounds. Heat a chargrill pan or frypan over high heat and cook the pineapple for 10–12 minutes, turning halfway, or until lightly caramelised. Set aside to cool.

Step 3: Cut Sponge

Cut sponge cakes in half lengthways. Then cut each sponge into 10, 4cm x 6cm pieces. Once jelly has set, layer half the sponge pieces over the jelly in the trifle dish.

Step 4: Whip Custard Cream

Place custard and coconut cream in a large bowl and stir to combine. Pour half the custard mixture over the sponge layer and top with remaining sponge pieces. Pour over remaining custard mixture. Refrigerate until ready to serve.

Step 5: Whip Cream

Using electric beaters or a stand mixer, whip the cream until soft peaks form. Cut most of the pineapple rounds in half, leaving a few whole to decorate.

Step 6: Layer Pineapple

When ready to serve, layer pineapple halves over the custard cream and top with whipped cream. Decorate with the remaining pineapple rounds and sprinkle with coconut flakes to serve.