Vegan Caramelised Pineapple Trifle

Serves 8

Cooks in 60 mins plus chilling

Prepared by Gaz Oakley



1 400ml tin of Coconut Milk

1 Vanilla Pod or 1 tsp Vanilla Bean Paste

1 Shot of Vegan White Rum

1/4 tsp Ground turmeric

360ml Non Dairy Milk

4 heaped tbs of Corn Starch

4 tbs Icing Sugar


Crème Chantilly

1 tin of Full Fat Coconut Milk, refrigerated

1/2 cup Icing Sugar

1 Vanilla Pod / 1 tsp Vanilla Bean Paste


To Set The Trifle

6 La Boulangère Vegan Choc Chip Brioche Rolls or La Boulangère Vegan Pains au Chocolat, cut in half length ways

6.5g/1 Sachet Vegan Gelatine

2 tbs Unrefined Caster Sugar

480ml Fresh Pineapple Juice

240ml Water

1/2 Pineapple, peeled & cut into chunks
4 tbs Coconut Sugar



Chocolate Shavings

Lime zest

Toasted Coconut Flakes


  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!

Be first to get a copy of our exclusive PDF of La Boulangère Vegan recipes prepared by Gaz.

Sign up now

Get our exclusive recipe PDF!

Sign up here to receive our exclusive Recipes PDF straight to your inbox when it's ready.