Tropical Trifle

Posted in:
Prep: 20 min
Cost: $$


  • 800 grams tinned peaches in natural juice
  • 20 sponge finger biscuits try savoiardi
  • 900 millilitre reduced fat vanilla yoghurt
  • 4 fresh passionfruits or small tinned passionfruit
  • 3 kiwi fruits
  • 2 ripe mangoes
  • 1/2 cup shredded coconut toasted



  1. Drain tinned peaches and blend in a food processor until smooth
  2. Stir through pulp of two passionfruits, or 1/2 tin of passionfruit pulp
  3. Remove skin from mango and kiwi fruit and thinly slice these
  4. In a small frypan, toast coconut until lightly browned
  5. To assemble trifle, use a glass bowl or dish and begin layering sponge finger biscuits, yoghurt, peach puree, passionfruit pulp, sliced mango and kiwi
  6. Repeat layers until all ingredients have been used – carefully arrange the final fruit pieces on top for decoration
  7. Sprinkle with toasted coconut and refrigerate until needing to serve

Serves in 1 portion

  • Fruit0.5
  • Dairy0.25
  • Discretionary Choices1

What was swapped?

Reduced fat yoghurt has been used instead of cream. This has lowered the saturated fat content of the trifle

Fresh and pureed fruit has been used instead of jelly. This makes the trifle quicker to prepare and with less added sugar


Instead of serving in a large bowl, try making individual serves in small glasses or parfait dishes

Try other falvour combinations like berries, tinned apricots or pears

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