Mango coconut trifle

Ready in 2.5 hours | serves 12

Made this for dessert for Easter, AND I had an exam the next day. This is super easy and tastes great too!

Main utensils

• 1 small-medium sized mixing bowl

• 12 3oz glasses (I used those costco tiramisu glasses, but use whatever size you want - portion size and number will change)

• 1 small glass dish for jello

• 1 piping bag and tip of choice

Ingredients

• 5 fresh mangoes diced (mangos? mangoes? oh english)

• 1 400mL can of coconut milk DO NOT SHAKE

• 1 cup whipped cream (I used no name regular 1L , but use what you want)

• 1 pack (85g) no name peach jelly powder (or whatever brand or flavour you prefer)

• Sliced peeled almonds

• Crushed graham crackers

• Shaved toasted coconut

Directions

1. Dissolve peach jello with 1 cup of boiling hot water, let set for 2 hours.

2. Get your 12 3oz glasses cleaned and ready to assemble the desserts.

3. Dice the mangoes, purée 3 of the 4 mangoes, keep the cubes of 1 mango for later. Purée should come to about 1.5 cups.

4. Mix whipped cream and coconut milk in a 1:3 ratio thoroughly. Be sure to use all of the coconut solids and some liquid so the cream isn't too liquidy.

5. Crush graham crackers (if they aren't already crushed) and divide evenly among the cups. It should cover the bottom completely.

6. Add 1 tbsp of the coconut cream mixture to each cup, being careful not to touch the sides of the glass - you wanna see the layers! Even out that layer.

7. Slice the jello and make a single layer on the glasses.

8. Add 2 tbsp of the coconut cream in each glass and even out the layer.

9. Add 2 tbsp of the mango purée to each glass and even out.

10. Add 1 tbsp of the leftover coconut milk to each glass.

11. Combine coconut cream and leftover whipped cream and pipe onto the top of each glass.

12. Top with shredded toasted coconut, mango cubes, and almond slices.