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Coconut Mango Trifle


30 Mins

Preparation time

20 Mins

Cooking time



This dessert layers a coconut whipped cream made with our coconut milk and a vibrant mango puree!


  • 400ml Thai Taste Coconut Milk - Stored in your fridge overnight.
  • 60g Icing Sugar
  • 2 Fresh Mangos
  • Thai Taste Palm Sugar
  • Sponge fingers or pound cake
  • Rum - Dark, light or coconut flavoured (optional)
  • Passion Fruits

Steps for cooking

  • 1.To make the mango puree, remove the flesh from each mango and add to a food processer and blitz till it is smooth. You may need to add some water to help the food processer work. Some mangoes can be sweeter than others, so you can season with some palm sugar if you would like it sweeter. You can cover this and store it in the fridge until needed.
  • 2. To make the whipped coconut cream, grab the can of coconut milk from the fridge, open it, then remove the solid coconut cream that has formed into a cool bowl or food mixer. We won't be using the remaining coconut water in this recipe, but it can be used in smoothie or drunk as is!
  • 3. Use a food mixer or electric whisk to whip the solid coconut milk until it is light and creamy. Add in the icing sugar 1 tbsp at a time. Try not to overwhip as it can separate.
  • 4. In your serving glasses layer the whipped coconut cream with the mango puree,along with sponge fingers or pound cake. If desired drizzle some rum over the sponge cake.
  • 5. You can also add some passion fruit for garnish or even in as a layer!




Gluten Free:





Chef’s Tips

Make sure to use full-fat coconut milk as you need the coconut fat solids to whip. if you are having trouble whipping you can also add 1 tbsp of tapioca flour.

Did you know?

Thailand is roughly the size of the state of California, with a land area of about 514,000 square kilometres. It is the 50th largest country in the world.

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