Coconut Mango Trifle

Coconut Mango Trifle

Cut the angel food cake into 1-inch pieces.

Whip the cold coconut cream until broken down. Scrape down the sides a few times while mixing.

Add the powdered sugar, vanilla, coconut extract (if using), and heavy whipping cream and beat until stiff peaks form. Scrape the sides at half.

Puree three of the mangoes, then spread a layer across the bottom of the trifle dish.

Add a layer of angel food cake pieces, squeezing them in.

Spread on a layer of coconut whipped cream.

Spread more mango puree on top of the whipped cream.

Alternate adding mango chunks and raspberries around the outside of the bowl.

Scatter some more fruit into the center.

Top with another round of angel food cake pieces.

Spread on more coconut whipped cream.

Add the final mango puree layer.

Add another fruit layer, alternating around the edges then filing the middle.

Add the remaining whipped cream and spread evenly. Refrigerate for at least 4 hours, then decorate the top with extra fruit and toasted coconut pieces.