Piña Colada Trifel with Gelatin

Pineapple Jelly:
3 ½C pure pineapple juice
3T Gelatin Health – Digestive Health

Sponge Cake:
2t baking powder
1/2C + 3T tapioca flour
2T coconut flour
4 eggs
1/2C coconut sugar (more if you prefer things sweet)
1t natural vanilla extract
2T hot water

Coconut Custard:
2 tins coconut milk
3 whole eggs
2 egg yolks
1tsp vanilla extract
1/2C coconut sugar (more if prefer food sweet)
1T Gelatin Health – Digestive Health

Whipped Coconut and Pineapple Cream:
2 tins coconut cream – chilled
2T Gelatin Health – Digestive Health
½ C pineapple juice
½C coconut strands

Pineapple Jelly:
Place ½ C juice in a small bowl and sprinkle Digestive Health over top, set aside.
Warm remaining juice.
Add Digestive Health mix to warm juice and stir until completely dissolved.
Alternatively, warm all the juice, sprinkle Digestive Health over top and mix until
completely dissolved.
Pour into a silicon slice tray or similar and place in fridge or freezer to set.

Sponge Cake:
Turn oven on to 180 degrees Celsius.
Line 2x round cake tins or a slice tray with baking paper.
Place baking powder, tapioca flour and coconut flour in a bowl and whisk till airy.
In a separate bowl place separated egg white and put yolks aside.
Whisk egg whites until soft peaks form.
Slowly add the sugar 1t at a time until all incorporated.
Add egg yolks one at a time until all incorporated.
Add the reserved flour mix, vanilla extract, and hot water and beat on low.
Pour into baking dish and bake until skewer comes out clean approximately 10
Place onto a cooling rack, once cooled slice into squares.

Coconut Custard:
Place ¼ C of water into a small bowl and sprinkle Digestive Health over, set aside.
Gently heat coconut milk on the stove.
While the milk is heating place remaining ingredients in a bowl and whisk together.
Once milk is hot add a little at a time to egg mixture until it is all incorporated, then
add back in the pan and heat stirring continuously until just starting to thicken, set
Melt Digestive Health mixture above hot water.
Add Digestive Health into custard mixing until completely incorporated.

Toasted Coconut Strands:
Toast coconut strands in a dry pan on a low heat until evenly toasted.

Whipped Coconut and Pineapple Cream:
Place pineapple juice in a small bowl and sprinkle Digestive Health on top, set aside.
Separate the coconut cream from the liquid and place in a bowl.
Place Digestive Health mix on top of the hot water and stir until completely dissolved.
Start whipping the coconut cream as you pour the Digestive Health mix in.
Continue mixing until soft peaks form.

To assemble:
Roughly place the sponge, custard, pineapple pieces and pineapple jelly into a large
glass bowl.
Spread the cream mix over the top and sprinkle with the toasted coconut strands.
Place in fridge until ready to serve. Can be made ahead and frozen.


Recipe supplied by Ruth – Gelatin Health NZ

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