Pineapple and Coconut Trifle

Prep time 15 minutes
Servings 4


¼ cup caster sugar

½ cup water
1 cup Greek yoghurt
1 tsp ground lemon myrtle
1 passionfruit
1 cup coconut flakes
4 digestive biscuits, crushed
Pinch salt
½ tsp ginger, minced
Zest and juice of ½ lime
½ tsp grated lemongrass
Small pinch cayenne pepper
1 banana, finely diced
1 cup pineapple, finely diced
Mint leaves, bruised, to garnish

Pineapple and Coconut Trifle


To make a sugar syrup, place the water and sugar in a small saucepan and boil until the sugar has dissolved and the mixture has thickened. Allow to cool. Alternatively, you can use honey instead.

Stir the passionfruit pulp and half the lemon myrtle through the Greek yoghurt, then set aside.

Heat a pan over medium heat, then add the coconut and crushed biscuits. Season with a pinch of salt and the remaining lemon myrtle, then toss to combine. Toast until golden.

Add a few tablespoons of the sugar syrup to a bowl with the ginger, lime zest and juice, lemongrass and cayenne pepper, and whisk to combine. Stir through the diced banana and pineapple.

In four glass moulds, layer the trifle: start with some of the fruit, followed by the coconut and biscuit crunch, then the yoghurt. Repeat until the moulds are full, finishing with the crunch, then top with some mint and a drizzle of the sugar syrup.