Best 2 Hawaiian Dream Trifle Recipes

Indulge in a tropical paradise with the Hawaiian Dream Trifle, a delightful dessert that captures the vibrant flavors and laid-back vibes of the islands. This multi-layered trifle features a symphony of textures and tastes, starting with a base of moist pound cake, soaked in a luscious pineapple juice syrup. Layers of creamy haupia pudding, airy whipped cream, and sweet pineapple chunks add depth and dimension, while toasted coconut flakes and maraschino cherries provide pops of color and texture.

This recipe also includes variations to cater to different preferences and dietary restrictions. For a boozy twist, try the Kahlua Coconut Trifle, where Kahlua liqueur and coconut milk blend harmoniously with the haupia pudding. If you prefer a lighter version, the Angel Food Cake Trifle replaces the pound cake with fluffy angel food cake, creating a cloud-like foundation for the other ingredients.

For those with gluten sensitivities, the Gluten-Free Hawaiian Trifle offers a delicious alternative using gluten-free pound cake and coconut macaroons. And for a vegan delight, the Vegan Hawaiian Trifle swaps out the traditional dairy ingredients for plant-based options, creating a guilt-free yet equally satisfying dessert.

No matter your dietary preferences, the Hawaiian Dream Trifle and its variations promise an unforgettable taste of paradise, perfect for any occasion. Gather your ingredients, put on some island music, and let the flavors of Hawaii transport you to a tropical dream.

Let's cook with our recipes!

HAWAIIAN DREAM TRIFLE

Hawaiian Dream Trifle image

This creamy, dreamy trifle is heavenly. Very simple ingredients create an easy and amazing dessert. One taste and you're transported to a tropical island. The secret ingredient is the coconut cream pudding layer... it's the things dreams are made of. Toasting the coconut and macadamia nut enhances the flavors. Once the flavors...

Provided by Susan Bickta

Categories Other Desserts

Time 50m

Number Of Ingredients 8

Ingredients

1 10" store made angel food cake
1 can(s) crushed pineapple, drained, 20 oz
1 jar(s) pineapple preserves, 12 oz.
1 c sweetened flaked coconut, toasted (reserve 1 tablespoon for garnish)
2/3 c toasted macadamia nuts, chopped (reserve 1 tablespoon for garnish)
2 box instant coconut cream pudding mix, 3.4 oz each (4 serving size)
3 c cold milk
1 pkg frozen whipped topping, thawed, divided, 16 oz.

Steps:

1. Toast coconut AND nuts. Spread each out on a separate baking sheet in a single layer. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Coconut will toast faster than the nuts.
2. Cut or tear angel food cake into bite-size pieces. Set aside.
3. In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
4. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well. Then add 1 cup of the whipped topping. Set aside.
5. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
6. Next, half of the pineapple.
7. Next, half of the coconut and half of the macadamia nuts.
8. Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
9. Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
10. Cover and refrigerate for at least 1 hour.

HAWAIIAN DREAM TRIFLE RECIPE - (4.6/5)

Hawaiian Dream Trifle Recipe - (4.6/5) image

Provided by ukiahgal67

Number Of Ingredients 8

Ingredients

1 10" store made angel food cake
1 20 ounce can crushed pineapple, drained
1 12 ounce jar pineapple preserves
1 c sweetened flaked coconut, toasted (reserve 1T for garnish)
2/3 c toasted macadamia nuts, chopped (reserve 1T for garnish)
2 3.4 ounce boxes (4 serving size) instant coconut cream pudding mix
3 c cold milk
1 16 ounce container frozen whipped topping, thawed, divided

Steps:

1. Cut or tear angel food cake into bite size pieces. Set aside. 2. In a medium size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside. 3. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well, then add 1 cup of the whipped topping. Set aside. 4. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces, half of the pineapple, half of the coconut and half of the macadamia nuts. Spread half of the pudding over all. Repeat layers using the rest of the cake, pineapple, coconut and the macadamia nuts. Spread remaining pudding over all. Generously spread top with whipped topping and garnish with reserved toasted coconut and nuts. 5. Cover and refrigerate for at least 1 hour. NOTE: To toast coconut AND nuts spread each out on separate baking sheet in a single layer. Bake at 350 degrees F. for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant.

Tips:

For the best flavor, use ripe pineapple. Fresh or frozen pineapple can be used, but if using frozen, be sure to thaw it completely before using.
If you don't have any Cool Whip, you can make your own whipped topping by whipping heavy cream with a little bit of sugar and vanilla extract.
If you want to make a non-alcoholic version of this trifle, you can substitute pineapple juice or ginger ale for the rum.
This trifle can be made ahead of time and refrigerated for up to 24 hours before serving.
Garnish with fresh pineapple, toasted coconut, or maraschino cherries before serving.

Conclusion:

This Hawaiian Dream Trifle is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up leftover pineapple, and it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try!