A vegan twist on an old favourite. 


  • 3 x 400ml cans coconut cream

  • 1/4 cup sifted icing sugar

  • 3 large ripe mangoes, skins removed and sliced

  • 1/2 cup coconut flakes, toasted

  • Mango jelly

  • 3 cups mango juice

  • 2 limes, juiced

  • 1/2 cup caster sugar

  • 1 1/2 tsp agar agar, dissolved in 1/4 cup hot water

  • Coconut custard

  • 2 x 400ml cans coconut milk 

  • 2 cups almond milk

  • 3/4 cup caster sugar

  • 1/2 cup cornflour mixed with almond milk

  • 2 tsp vanilla extract

  • 1/2 teaspoon coconut essence

  • Coconut crumble

  • 1/3 cup maple syrup

  • 1/3 cup coconut oil, melted

  • 1/2 cup plain flour

  • 1 1/2 cups almond meal

  • 1 cup flaked coconut

  • 1 cup shredded coconut

  • 1 tsp ground cinnamon

  • 1 cup macadamias, chopped


  • 1.

    Place the coconut cream cans in the fridge overnight.

  • 2.

    For the mango jelly, combine the mango juice and sugar in a saucepan over medium heat and stir until sugar has dissolved.

  • 3.

    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.

  • 4.

    Preheat oven to 180C.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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.

  • 8.

    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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