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

Vegan in the house


Richard is rehearsing for Kin right now and we have the stage manager, Liam staying with us. He arrived straight from Heathrow airport on Tuesday night after spending the last 18 months travelling. It must have been a bit of a shock to his system to be thrown straight into a busy London theatre schedule only hours after stepping of a plane from a very extended holiday in India. Richard had made some pork and lentil stew with some boiled grain mix so there was plenty left over to heat up when he arrived, but on the realisation that Liam was Vegan I quickly began frying plantain, toasting sunflower seeds and slicing avocado in blind panic. I have never cooked Vegan food before because I know so few. Luckily he seemed happy enough with the strange plate of grains, seeds, vegetables and salad I handed to him but I felt that I really should come up with some proper food to give him next time.

I asked a few leading questions to find out what sort of food he likes and last night, after consulting a handful of vegetarian cook books and a whole host of vegan blogs I decided to try and make him a decent meal.

I found it extremely hard at first because it seemed to me that almost every thing I like to make included egg, yoghurt or cheese somewhere so I really had to concentrate and not finish sauces with butter or add a splash of milk to anything. I chose to make these Vegan Bangers and Mash and a Carrot cake recipe I found online and I think, for my first attempt at Vegan cookery it wasn’t too bad.

Vegan Sausages


1 punnet of mushrooms, weighing around 400g, finely diced

2 small onions finely diced

1 clove of garlic, crushed

100g of oats

1 tbsp of wholemeal flour (plus extra for coating)

1 tbsp of peanut butter

dried thyme

tsp of fresh herbs like savoury, chives or flat leaf parsley

salt and black pepper

Olive oil


Fry the mushrooms in a little olive oil until cooked through. Place in a large mixing bowl and then fry the onions. When they start to soften add to the mushrooms. Into the mushrooms and onion mix add the flour, oats, peanut butter, herbs garlic and seasoning. Stir really well squashing and mashing everything together. (I blitzed mine in the hand blender very very slightly so that it stuck together a little better but still kept lots of chunks of mushroom and onion, I won’t lie, it’s not a pretty mixture but it will turn out ok).

Leave the mixture to cool until it is cold enough to handle. Put about 2 or 3 tablespoons of flour onto a plate and dust your hands with flour too – the mixture is sticky – and shape the mixture into 9 sausages. Roll them in the flour and then shallow fry in a little more olive oil until golden brown.

I served mine with mashed potato (made with soya milk and olive oil) with spinach and nutmeg folded though it and a splash of onion and rosemary gravy.

For dessert we had this Carrot Cake from the Permaculture Magazine website. Although, I didn’t have any maple syrup so I used honey which was still really nice…big slices got eaten so I suspect that is a good sign.