Name: Spicy Passionfruit Coconut Trifle Recipe
Prep time: 1 h 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Tropical
Ingredients: ¼ cup passionfruit pulp; ¾ cup passionfruit pulp; ½ cup coconut cream; 2 large eggs; ¾ cup sugar; Zest of 1 lemon; ¼ teaspoon fine sea salt; 4 tablespoons butter (softened; if unsalted add ¼ teaspoon salt); 4 cups coconut milk (full fat or lite); 4 tablespoons cornstarch; 7 ounces ladyfingers; ½ to 1 cup cachaça, rum, or pisco; 1 pint heavy whipping cream (or prepared whipped cream); ¼ cup confectioner's sugar; 1 teaspoon vanilla; 2 large eggs; 2 tablespoons butter (melted); ½ teaspoon sea salt (¼ teaspoon if using salted butter); 2 teaspoons vanilla; Passionfruit curd (amount as desired for layering)

If you’re craving a dessert that’s both tropical and decadently indulgent, you’ve got to try this Spicy Passionfruit Coconut Trifle Recipe. It layers boozy ladyfingers with creamy coconut and bright passionfruit flavors for a dessert that’ll have everyone asking for seconds.

The image shows a clear glass bowl filled with a layered dessert placed on a white marbled surface. The dessert has three distinct layers: the bottom and middle layers consist of a light yellow custard mixed with pale brown pieces, while the top layer is white whipped cream sprinkled with light brown toasted coconut flakes and a dusting of fine dark powder. The bowl sits on a wooden base and is accompanied by a white cloth with gold stripes and a silver spoon, creating a cozy and inviting setting. A small wooden bowl filled with toasted coconut flakes is also nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Passionfruit Coconut Trifle Recipe
Top Tip
How to Serve Spicy Passionfruit Coconut Trifle Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Passionfruit Coconut Trifle Recipe

Why You'll Love This Recipe

I still remember the first time I made this trifle — the way the passionfruit’s tartness danced with the smooth coconut pudding was like sunshine in a bowl. Plus, the boozy ladyfingers add that perfect grown-up twist, making it a real showstopper at any party.

Layered texture: Multiple layers combine soft soaked ladyfingers with creamy pudding and whipped cream for delightful contrast in every bite.
Tropical freshness: Passionfruit pulp and coconut cream provide bright, exotic flavors that feel like a mini getaway.
Customizable booziness: Soak ladyfingers in cachaça, rum, or pisco—or skip the alcohol for a kid-friendly version.
Make-ahead friendly: This trifle tastes even better after chilling, so you can prep it in advance stress-free.

Ingredients & Why They Work

Gathering good-quality ingredients really makes a difference here. Fresh passionfruit pulp gives a lively tartness, while choosing full-fat coconut milk gives the pudding that rich, velvety texture I absolutely love.

Flat lay of fresh passionfruit pulp scooped in a small white ceramic bowl showing vibrant yellow-orange seeds and juice, two large whole brown eggs with clean shells, a small white ceramic bowl filled with fine white sugar, a fresh whole lemon zest spiral beside a halved lemon, a small pat of softened golden butter on a white ceramic plate, a small white ceramic bowl of creamy white coconut milk, a small white ceramic bowl of thick white coconut cream, a small white ceramic bowl containing smooth white cornstarch powder, a small white ceramic bowl with melted golden butter, a small white ceramic bowl of fine sea salt crystals, a small white ceramic bowl with clear vanilla extract, a neat stack of golden-brown ladyfingers arranged on a white ceramic plate, a small white ceramic bowl of smooth bright yellow passionfruit curd, a small white ceramic bowl of whipped cream topped lightly with a dusting of confectioner’s sugar, and a small white ceramic bowl with rich vanilla extract, all ingredients naturally fresh and balanced symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Passionfruit pulp: Fresh is best for vibrant flavor and natural tartness, but frozen pulp works fine too.
Coconut cream: Adds richness and a creamy tropical flavor that balances the tart passionfruit.
Eggs: Provide structure and creaminess in the luscious coconut and passionfruit pudding.
Sugar: Sweetens every layer, helping to mellow passionfruit’s natural tart bite.
Lemon zest: Brightens the pudding with fresh citrus notes for complexity.
Butter: Softened butter enriches the pudding, melting into silky decadence.
Coconut milk: Full fat or lite, it’s the base of the pudding and complements passionfruit perfectly.
Cornstarch: Thickens the pudding so it holds up beautifully in layers.
Ladyfingers: Light and airy, perfect for soaking up the spirit without falling apart.
Cachaça, rum, or pisco: Adds tropical warmth and a boozy kick to soak the ladyfingers.
Whipping cream: Whipped with sugar and vanilla, it tops the trifle with a light, fluffy finish.
Passionfruit curd: Bursts of intense passionfruit flavor that tie all the layers together.
Vanilla and salt: Small but essential tweaks that bring out all the dessert’s complex flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Spicy Passionfruit Coconut Trifle Recipe is how wonderfully adaptable it is. Whether you like it boozy and bold or light and tropical, you can easily make it your own.

Non-alcoholic variation: I’ve substituted the cachaça soak with passionfruit juice diluted with a little water for a kid-friendly and alcohol-free treat. It’s just as vibrant, perfect for all ages.
Lighter coconut pudding: Using lite coconut milk reduces the richness a bit without losing the tropical creaminess. I opt for this when I want a slightly lighter dessert but still crave that luscious texture.
Extra spice kick: For a subtle warmth, try adding a dash of finely minced fresh chili or a sprinkle of cayenne pepper into the passionfruit-coconut layer. It adds a surprising but delightful spicy twist that plays beautifully with the sweetness.
Make-ahead magic: I love assembling this trifle a day in advance. It lets all those tropical flavors meld deeply while saving time on the day you want to enjoy it.

Step-by-Step: How I Make Spicy Passionfruit Coconut Trifle Recipe

A clear glass mixing bowl filled with a smooth, light yellow batter with small bubbles on the surface. A silver whisk with bright red silicone tips rests inside the bowl, partially submerged in the batter. The bowl sits on a white marbled surface with soft natural lighting highlighting the texture of the batter and the glass. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk and Cook the Coconut Passionfruit Pudding

Start by cracking 2 large eggs into a medium saucepan, then whisk in the sugar, lemon zest, fine sea salt, and cornstarch until the mixture is silky smooth. Slowly pour in the 4 cups of coconut milk while continuing to stir so no lumps form. Place the pan over medium heat and keep stirring constantly — this is key to a luscious pudding without burnt bits. When it thickens enough to coat the back of a spoon, remove from heat immediately. Whisk in the 4 tablespoons of softened butter and 2 teaspoons of vanilla until everything melts together into a rich, creamy pudding. Set aside to cool; you’ll want it just warm or room temperature before layering.

Step 2: Gently Soak the Ladyfingers in Cachaça

Pour ½ to 1 cup of cachaça, rum, or pisco into a shallow dish. Quickly dip each ladyfinger into the booze, just enough to coat but not soak completely soggy—think a quick 1-2 second dip! Lay them out on a plate while you prepare the other components. This step gives the trifle its intoxicating tropical kick, so don’t rush it.

Step 3: Whip Up the Tropical Passionfruit Coconut Layer

Combine ¾ cup passionfruit pulp with ½ cup coconut cream, stirring them until smooth and creamy. This luscious mixture will provide a tangy, tropical burst that cuts through the pudding’s richness with perfect balance.

Step 4: Whip the Creamy Topping

In a chilled bowl, whip 1 pint of heavy cream with ¼ cup confectioner’s sugar and 1 teaspoon vanilla until you see soft peaks form. Chill this whipped cream until you are ready to assemble to keep it fresh and airy.

Step 5: Layer Your Trifle

Start in a large glass trifle bowl or individual serving glasses. Layer the soaked ladyfingers first, then spoon on passionfruit curd, followed by a generous layer of coconut passionfruit pudding. Spread some of the passionfruit-coconut cream mixture next. Repeat these layers until all ingredients are used, building a visually stunning dessert bursting with tropical colors and textures.

Step 6: Crown Your Creation with Whipped Cream

Gently spread or pipe the chilled whipped cream over the top layer. For a lovely finishing touch, sprinkle with extra passionfruit pulp or a little lemon zest for vibrancy and a pop of color.

Step 7: Chill for Perfect Flavor and Texture

Refrigerate your assembled trifle for at least 1 hour before serving. This chilling lets all the flavors meld beautifully and ensures the pudding sets just right for every creamy, tropical bite.

Top Tip

To truly bring out the best in your Spicy Passionfruit Coconut Trifle Recipe, these tips will help you get the perfect balance of flavors and textures every time.

Ladyfinger Soak Timing: Dip the ladyfingers quickly into the cachaça or rum—just enough to soak without making them soggy. I learned that letting them sit too long can cause the layers to get overly mushy.
Pudding Consistency: Stir the coconut and passionfruit pudding constantly over medium heat until it thickens nicely and coats the back of a spoon. This keeps the texture silky, preventing lumps and a grainy finish.
Layering Technique: Use a clear glass trifle bowl or individual glasses so you can show off the beautiful tropical layers. I like to alternate thick layers to get balanced bites with every spoonful.
Chilling Patience: Resist the urge to dig in immediately! Chilling the assembled trifle for at least 1 hour allows the flavors to meld beautifully and the pudding to set perfectly.

How to Serve Spicy Passionfruit Coconut Trifle Recipe

A tall, clear glass with a wide rim holds a layered dessert consisting of three visible layers: the bottom layer is dark brown, crumbly in texture; the middle layer is thick and creamy white; the top layer is a bright yellow custard-like cream mixed with fluffy white whipped cream and sprinkled with small toasted flakes. The glass is placed on a white marbled surface, with a blue woven mat and a large dessert bowl with similar layers blurred in the background. A small wooden bowl with toasted flakes is nearby, along with a striped beige and white cloth. A spoon is poking into the dessert from the top. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add a little extra wow factor, I love topping the whipped cream with fresh passionfruit pulp for bursts of tartness and vibrant color. Toasted coconut flakes also add a delightful crunch and complement the creamy coconut pudding beautifully. For a bit of heat, sprinkle a tiny pinch of finely chopped chili or cayenne over the top to highlight the “spicy” aspect of this trifle.

Side Dishes

This tropical trifle shines as a standalone dessert but pairs nicely with light, refreshing sides such as a crisp green salad with citrus vinaigrette or grilled pineapple skewers. For a festive gathering, serve it alongside a punchy mojito or a chilled glass of sparkling wine to complement the passionfruit’s brightness and the warm booziness of the soaked ladyfingers.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spicy Passionfruit Coconut Trifle covered tightly in the refrigerator for up to 3 days. This dessert holds beautifully, and the flavors continue to deepen with time. Just give the top a gentle stir or freshen the whipped cream if needed before serving again.

Freezing

I don’t recommend freezing this trifle because the texture of the pudding and whipped cream can become grainy and separate after thawing. For best results, enjoy fresh or within a few days refrigerated.

Reheating

This dessert is best served chilled and doesn’t require reheating. If you want to warm individual components like the pudding for another use, gently warm on the stovetop over low heat, stirring continuously to avoid curdling.

Frequently Asked Questions:

Can I make this trifle without alcohol?

Absolutely! Simply soak the ladyfingers in passionfruit juice or a diluted mixture of passionfruit juice and water instead of cachaça or rum. This keeps the tropical flavors intact while making it alcohol-free.

What can I use if I can’t find passionfruit pulp?

Fresh passionfruit is best, but frozen passionfruit pulp, often available in specialty or tropical stores, works well too. You can also substitute with mango or pineapple pulp for a different tropical twist, but it won’t be quite the same.

How long does it take to prepare and assemble this trifle?

You’ll spend about 45 minutes prepping and an additional hour cooking and chilling times included. Total time from start to finish is approximately 1 hour 45 minutes, plus the mandatory 1 hour chilling after assembly for best results.

Can I assemble the trifle ahead of time?

Yes! Assembling the trifle a day ahead gives the flavors time to meld beautifully. Just cover it tightly and keep refrigerated until ready to serve.

Final Thoughts

This Spicy Passionfruit Coconut Trifle Recipe is one of those desserts that effortlessly transports you to a tropical paradise with every luscious spoonful. The boozy ladyfingers, bright passionfruit curd, and creamy coconut pudding create a beautifully balanced symphony of flavors that’s both indulgent and refreshing. Whether you're treating yourself or impressing guests, this layered dessert is sure to be a memorable finale. I hope you enjoy making and savoring it as much as I do!