A vegan twist on an old favourite.
Place the coconut cream cans in the fridge overnight.
For the mango jelly, combine the mango juice and sugar in a saucepan over medium heat and stir until sugar has dissolved.
Add the vegan agar agar and stir until smooth then add the lime juice. Pour into the bowl of a trifle bowl and refrigerate for 3 hours or overnight.
Preheat oven to 180C.
For the coconut custard, place the cornflour in a saucepan (off the heat) and gradually whisk in the coconut milk. This will ensure there are no lumps. Whisk in the remaining ingredients. Place over low heat, bring to a simmer and cook until thickened then chill for at least 2 hours.
For the crumble, combine all the ingredients and 1 tsp salt in a bowl and toss to coat completely. Spread on a lined baking tray and roast for 20 minutes, stirring the mixture every 5 minutes, or until golden then remove and cool completely.
Remove the coconut cream cans from the fridge and carefully open. Scrape out the coconut cream, leaving behind any watery coconut liquid. Place the coconut cream into a bowl with the icing sugar and whisk until stiff peaks form.
Pour 1/2 of the coconut custard in the bottom of a trifle dish on top of the jelly. Top with 1/2 of the coconut crumble then 1/3 of the mango. Repeat. Top with whipped coconut cream, coconut flakes and remaining mango slices.
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