Best 4 Tropical Ambrosia Trifle Bowl Recipes
Indulge in a tropical paradise with our exquisite Ambrosia Trifle Bowl, a symphony of flavors that will transport you to a world of pure bliss. This delightful dessert features layers of creamy pudding, fluffy angel food cake, juicy fruits, and a sprinkle of toasted coconut, all harmoniously arranged in a stunning trifle bowl. Dive into the creamy depths of vanilla pudding, delicately infused with coconut extract, and let the sweetness of pineapple, mandarin oranges, and grapes dance on your palate. Each bite unveils a new layer of delight, from the pillowy-soft angel food cake to the burst of fruity flavors. Topped with a crown of toasted coconut, this trifle is a sensory masterpiece that will leave you craving more.
This recipe collection offers a variety of ambrosia trifle variations to suit every taste and occasion. From the classic ambrosia salad trifle, a refreshing blend of fruits, marshmallows, and whipped cream, to the decadent chocolate ambrosia trifle, a rich and indulgent treat, there's a trifle for every sweet tooth. Discover the delightful ambrosia fruit trifle, a vibrant medley of fresh fruits and creamy pudding, or the elegant ambrosia trifle with pound cake, a sophisticated take on this timeless dessert. Each recipe includes step-by-step instructions, helpful tips, and stunning photos to guide you through the process of creating these ambrosial delights. Whether you're hosting a special celebration or simply craving a taste of paradise, these tropical ambrosia trifle recipes will tantalize your taste buds and leave you feeling blissful.
TROPICAL TRIFLE
For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 10
Number Of Ingredients 10
Steps:
- In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
- In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
- Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
- Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.
Nutrition Facts : Calories 270, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 510 mg, Sugar 45 g, TransFat 0 g
PINEAPPLE-MANGO AMBROSIA TRIFLE
Steps:
- 1. In a medium saucepan, bring Farmer's Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving.
TROPICAL TRIFLE
Provided by Wanna Make This?
Categories dessert
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
- Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
- To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
- Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.
TROPICAL AMBROSIA
I first tasted this at a local market, I finally asked for the recipe. I make it for all our family get togethers, and they love it. I do not use fruit cocktail cans because the pears & grapes turn brown and make the salad sour and bad!
Provided by anita_90802
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- First pour out all the juice from the mandarin and pineapple chunks.
- Put fruit in large glass bowl.
- Stir in sour cream and coconut flakes, and fold in the Cool Whip.
- Chill for one hour and serve.
Nutrition Facts : Calories 277.8, Fat 16.1, SaturatedFat 13.3, Cholesterol 5.1, Sodium 75.1, Carbohydrate 34.4, Fiber 2.6, Sugar 30.4, Protein 2.2
Tips:
- For the best flavor, use fresh fruit that is in season. You can use a variety of fruits, such as pineapple, mango, strawberries, blueberries, and kiwi.
- If you don't have any fresh fruit on hand, you can use frozen fruit instead. Just be sure to thaw it completely before using.
- If you want a boozy trifle, you can add some rum, vodka, or coconut liqueur to the whipped cream or pudding layer.
- If you're short on time, you can use store-bought whipped cream and pudding instead of making your own.
Conclusion:
Tropical ambrosia trifle is a delicious and easy dessert that is perfect for any occasion. It's a great way to use up fresh fruit, and it's also a fun and festive dish to serve at parties. With its layers of fruit, whipped cream, and pudding, it's sure to be a hit with everyone.
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