| Total: | 20 min |
| Cook: | 20 min |
| Yield: | 1 Dozen |
Ingredients
- 1½ cups Farmer’s Pick 100% Juice Mango
- 3 cups pineapple chunks
- 1 cup heavy cream
- ¼ cup sour cream
- 2 tablespoons sugar
- One (10.25-ounce) pound cake, trimmed and cut into 1-inch cubes
- 1 cup coconut flakes, toasted
Instructions
- 1. In a medium saucepan, bring Farmer’s Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 251 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 3 g |
| Cholesterol | 46 mg |
| Sodium | 104 mg |
| Serving Size | 1 of 12 servings |
| Calories | 251 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 3 g |
| Cholesterol | 46 mg |
| Sodium | 104 mg |
Reviews
Pretty good. I used this as a basic recipe and then substituted. I am GF so i made it with a GF yellow cake, and i had no mango juice so i used brown sugar, triple sec, and rum. The only suggestion is that i should have used the whole pineapple instead of measuring 3 cups because I like more fruit. The combo of whipped cream and sour cream is delicious.