Ingredients:

  • 24 Ladyfingers (savoiardi biscuits) (approx. 200g / 7 oz)
  • 1/2 cup Dark Rum (120 ml / 4 fl oz)
  • 1/4 cup Pineapple Juice (60 ml / 2 fl oz)
  • 2 tablespoons Grenadine (30 ml / 1 fl oz)
  • 1 (13.5 oz) can Full-Fat Coconut Milk, refrigerated overnight (400 ml)
  • 1/2 cup Powdered Sugar (60g / 2 oz)
  • 1 teaspoon Vanilla Extract (5 ml)
  • 1/2 cup Crushed Pineapple, drained well (120g / 4 oz)
  • 3 ripe Bananas, sliced (approx. 400g / 14 oz)
  • 1/4 cup Brown Sugar (50g / 1.75 oz)
  • 2 tablespoons Butter (28g / 1 oz)
  • 1 tablespoon Lime Juice (15 ml / 0.5 fl oz)
  • 1/4 teaspoon Ground Cinnamon (1g)
  • 1/2 cup Macadamia Nuts, coarsely chopped (50g / 1.75 oz)

Instructions:

  1. Combine rum, pineapple juice, and grenadine in a shallow dish.
  2. Briefly dip each ladyfinger in the rum soak and set aside. Don’t over-soak!
  3. Scoop out the thick coconut cream from the top of the refrigerated coconut milk can (discard the watery liquid at the bottom). Beat the coconut cream with powdered sugar and vanilla extract until light and fluffy. Gently fold in the drained crushed pineapple. Chill for at least 1 hour.
  4. Melt butter in a saucepan over medium heat. Add brown sugar and cinnamon, and cook until the sugar dissolves. Add sliced bananas and lime juice. Cook until bananas are softened but still hold their shape. Cool slightly.
  5. Spread macadamia nuts on a baking sheet and toast in a preheated oven (or in a dry skillet on the stovetop) until lightly golden and fragrant. Watch carefully to prevent burning.
  6. Layer soaked ladyfingers, pineapple-coconut mousse, and banana compote in the trifle dish or individual serving glasses. Repeat layers until all ingredients are used, finishing with a layer of mousse.
  7. Sprinkle toasted macadamia nuts over the top. Chill for at least 30 minutes before serving (optional).