Pineapple & Coconut Trifle

Cooking, Recipes

Vegan Christmas Dessert

The next #askmim request out of the hat was via instagram and from @scratch_london who asked for a “vegan dessert that doesn’t taste like cardboard”.
Well, as it’s Christmas I thought, what’s the least vegan friendly dessert?… I decided it was probably trifle…so I made it vegan! Love a challenge! So after many, many hours of testing the finished trifle is pretty jazzy  – I hope scratch_london approves. It’s got all the traditional layers of jelly, custard, fruit, sponge and booze – just the vegan friendly versions!


For the base:
50g coconut oil
50ml warm water
100ml vegetable oil
125g caster sugar
1/2 teaspoon vanilla extract
2 mashed bananas
125g self raising flour
1 whole pineapple, peeled, cored and chopped into chunks
3 tablespoons of dark rum

For the coconut panna cotta:
400ml coconut milk
100g caster sugar
1 tablespoon of dark rum
1 tablespoon of agar flakes (if you can’t get these try another vegan gelling agent such as a carrageenan based powder. Make sure you read the instructions on the pack though as the quantities could be very different)

For the pineapple jelly:
500ml pressed pineapple juice
Juice of 1 lime
100g caster sugar
1.5 tablespoons of agar flakes

50g coconut oil
100g icing sugar (plus extra for dusting)
1-2 tablespoons of coconut milk or grated creamed coconut mixed with water
2 tablespoons of toasted coconut flakes or desiccated coconut

1. Line a 20cm square cake tin with baking parchment and grease with coconut oil. Preheat your oven to 180°C. Whisk the coconut oil in a large bowl with 25ml of vegetable oil and slowly pour in the warm water. The mixture should thicken and emulsify like a mayonnaise.

2. Now add the caster sugar, vanilla extract and the mashed banana and keep whisking until well combined. Then add the flour and remaining vegetable oil. Pour the mixture into your prepared tin and bake for 30-35 minutes or until a skewer inserted in to the middle comes out clean.

3. While the cake is cooking put the pineapple pieces on a baking tray and pop it in the oven for 20 minutes or so or until the pineapple is tender and starting to scorch at the edges.

4. When the cake is ready, turn it out and leave it to cool completely on a wire rack. Then, cut into squares and use to line the base of a large glass bowl. Pour over 3 (or more) tablespoons of dark rum then top with the roasted pineapple pieces- reserving a few pieces for decorating. Set the whole thing aside while you make the coconut panna cotta layer.

5. Pour the coconut milk into a saucepan along with the caster sugar and the rum. Stir well to combine then sprinkle over the agar flakes. Bring the mixture to the boil without stirring, then start to stir the mixture until the agar has completely dissolved. Now turn off the heat and pour over the pineapple and sponge base in the bowl. Leave to cool, then place in the fridge to set.

6. When the coconut layer has set make the pineapple jelly. Mix the pineapple juice, sugar and lime juice in a saucepan. Then, as with the last layer, sprinkle over the agar flakes. Heat until boiling, stir and then take off the heat. Make sure the coconut layer is completely cold and set before pouring all the pineapple jelly on top. Let this set and cool, then return it to the fridge one more time.

7. To finish the trifle place 50g of coconut oil in a bowl and gradually whisk in the icing sugar (ideally with an electric whisk). When the mixture is well combined but looks crumbly add a splash of either coconut milk or some finely grated creamed coconut which has been mixed with water. Just add a teaspoon at a time and keep whisking until it comes together to something of a similar consistency to whipped cream.
Either pipe or spoon this at regular points around the edge of the trifle interspersed with the reserved pieces of pineapple. Sprinkle over the toasted coconut flakes or desiccated coconut then dust the decoration with a little more icing sugar. Serve or chill until serving – should keep for a day or so.


Wishing you fabulous festive funtimes!

Big love Mim xx

I’ll be taking new #askmim requests in early January so get thinking about what you would like to see and I might end up writing a recipe just for you too! All you have to do is use the hashtag #askmim on Instagram or Twitter. Your request will go into a hat with the others and one will be pulled out at random for me to make. Ask away! x

Happy New Year!



Happy New Year!

Have you recovered? Are the resolutions in full swing? What are they? I’ve gone for the following challenging three:

• learn French
• get fit
• blog once a week

Stop laughing please, I am fully aware that they sound almost impossible, but what else am I going to do in 2013?
Last year had so much hype and press (with all those Jubilympics) that 2013 has turned up as a bit of a surprise; so some tough resolutions is surely the least we can do.

So far I haven’t made a start on the first 2 (excuse alert) as my French language CDs and jogging bottoms are in London and I am in Nottinghamshire until the weekend. I have, however made a start on the final resolution; to blog once a week and in a wild, yet rare display of organisation I have planned a whole year of weekly blog posts and this is the first one!
This little blue book is full of blog post themes and their deadline, with a small space underneath for notes. The themes you can look forward to this year (you lucky things!) include “Breakfasts” in March, “Melons” in August and “Bay Leaves” in November!

After my resolutions were committed to paper it was time to revel in the last few hours of 2012.
It all started out very sensibly, Richard and I had a lovely dinner at our friend Tom’s house. Tom made the main course; a Jamie Oliver menu of rack of lamb, hummus, flat breads, couscous and harissa yoghurt.

In return we brought a Delia Smith style crumble with some festive trimmings. I love crumble but sometimes serving it with a sea of custard or a slab of ice cream isn’t snazzy enough for a dinner party, and anyway, why should the turkey get all the fuss?

Trimmings for Apple Crumble:

1) Berry Cream:
Gently heat the contents of a 300g punnet of frozen mixed berries with 2 tablespoons of water until simmering. Pass the fruit through a sieve and leave to cool. Whip 300ml of double cream and fold in the fruit purée. Sweeten to taste with a little icing sugar and refrigerate until needed.

2) Whisky and Ginger Jellies:
Put 3 leaves of gelatine into a bowl of cold water to soften. Mix together 300ml of Whisky and Ginger Beer (the ratio is up to you). Put a little of the cocktail into a saucepan with the gelatine and heat (stirring continuously) until dissolved. Add the rest of the whisky and ginger to the gelatine mixture, stir and pour into a shallow dish. Leave to set in the fridge and then cut into squares.

3) White Chocolate Florentines:
Line a baking tray with foil and set aside. Melt 100g of white chocolate and drop small spoonfuls of it onto the foil and spread out a little to form small discs. Before it sets top each one with a few nuts or pieces of dried fruit. Leave somewhere cool and dry to set hard before peeling them from the foil to serve.

All the trimmings can be made the night before or if you feel like rushing around the kitchen like headless chickens (as we did) you can make everything whilst the crumble cooks and cools.


After our huge dinner we still had time to join a party and bungle the lyrics of Auld Lang Syne at the top of our merry voices!