Vegan Caramelised Pineapple Trifle

Method

1. Pre heat a griddle pan over a medium heat, and add a little coconut oil.
2. When the pan is hot add the pineapple chunks & coconut sugar, allow the pineapple to caramelise for 3-4 minutes.
3. Meanwhile add the pineapple juice, water, vegan gelatine & sugar to a saucepan. Heat & whisk the mixture over a low heat until it comes to a simmer then turn off.
4. Pour the pineapple juice mixture into your trifle dish & drop the caramelised pineapple chunks into it. Place the dish into your fridge to set, this should take around 2-3 hours.
5. Once the jelly has set, make your custard. Into a saucepan add the coconut milk, vanilla, rum, turmeric. Heat the mixture over a low heat to infuse.
6. In a mixing bowl, whisk together the nondairy milk, corn starch & icing sugar until smooth.
7. When the coconut milk is hot and has infused, add the nondairy milk mixture. Using a spatula, constantly stir the mixture until its thick, creamy & has a custard like consistency. This should take around 4 minutes.
8. Turn off the heat & place cling film directly over the custard to stop a skin from forming & let it cool for about 20 minutes.
9. Meanwhile prepare your Crème Chantilly. Add the coconut milk (solid part), icing sugar & vanilla to a mixing bowl and whisk ideally with an electric hand mixer until light and fluffy.
10. Onto the jelly layer, lay the La Boulangère vegan choc chip brioche rolls or La Boulangère vegan pains au chocolate making sure there are no gaps.
11. Then spoon over the slightly cooled custard. Place the trifle back into the fridge to cool down before topping it with the crème chantilly.
12. Just before serving, shave dark chocolate over the trifle, zest of a lime and sprinkle over coconut flakes.

Bon Appétit!