These Coconut Mango Dragonfruit Trifles are creamy, sweet, and just a bit tangy – and they’re actually completely vegan! But you’d never be able to tell thanks to the bold, fruity, complex flavors. This trifle was the sleeper hit at my 10 Years of Well and Full Dinner Party!
I’m so happy to share this recipe with you today, because it’s a little bite of sunshine. I created these Mango Dragonfruit Trifles for my 10 Years of Well and Full Dinner Party, and they were a sleeper hit! Because the party was 100% vegan, I had to create a dessert that was sweet and satisfying, but without any eggs or dairy. Enter Nilla Wafers! I bought the generic brand at my local grocery store, which was vegan, after checking the ingredients. (Although I believe the name-brand Nilla Wafers are not vegan).
Inspired by tiramisu, where the cream softens the ladyfingers into a more cake-like consistency, I decided to layer coconut cream and dragonfruit compote for the same effect. Fun fact – coconut cream has a similar fat content to dairy-based cream! It whips up into an airy texture just like whipped cream! It came out PERFECTLY and I know you guys will love this one. Enjoy!
For more delicious vegan desserts, try my Mango Cheesecake, Vegan Tropical Sunshine Popsicles, or this Banana Mango Sorbet! (Funnily enough, I actually posted that sorbet on my 1 Year blogging anniversary!).
Mango Dragonfruit Trifles
Equipment
- 6 Dessert Coupes or Cups
Ingredients
Coconut Whipped Cream
- 1 Can Coconut CREAM not coconut milk
- 1/4 Cup Powdered Sugar
- 1 Tsp Vanilla Bean Paste or Extract
Mango Purée
- 2 Mangoes
Mango Dragonfruit Compote
- 2 Cups Dragonfruit cut into 1/2" cubes
- 1/2 Cup Granulated Sugar
- 1/4 Cup Mango Purée
Everything Else
- 54 Nilla Wafers see notes
Instructions
- Read the entire recipe through before beginning!
- At least one day before making this, put your can of coconut cream in the refrigerator to solidify. It won't whip into a cream without this step!! You will be using the coconut cream solids for this recipe.
Coconut Whipped Cream
- Take your chilled can of coconut cream from the refrigerator, and scoop out the coconut cream solids from the can. The solids will be firm and a little difficult to scoop out, but get out as much as you can, leaving any liquids out. You only want the solids.
- Preferably using a stand mixer (you can use a hand mixer but it will take a longer time), mix the coconut cream solids until they start to aerate and double in size, at least 1 minute in a stand mixer or 2 minutes with a hand mixer. When you're done, the coconut cream should have soft peaks. DO NOT overmix – it can cause the coconut cream to separate.
- Pause the mixer and sift in 1/4 cup of powdered sugar. Be sure to sift through a fine mesh sieve to avoid any clumps.
- Mix all of the sugar into the coconut cream until it's fully incorporated.
- Then, add in the vanilla bean paste or extract and mix until incorporated.
- Cover your bowl of coconut whipped cream with a towel or plastic wrap and let it sit in the refrigerator until you're ready to assemble your trifles.
Mango Purée
- Take the fruit from 2 mangoes and cut them into rough chunks. Add them to a high-speed blender, then blend on high until it is a smooth purée. You can add about 1 tbsp of water if needed if your blender is having trouble. When done, set aside.
Mango Dragonfruit Compote
- Cut up your dragonfruit, removing the pink spiky skin. ONLY use the white fruit inside with the black seeds (don't worry, the seeds are edible!).
- Cut the dragonfruit into cubes about 1/2" in size. They don't need to be exact, but try to make them as uniform as you can.
- Add the dragonfruit to a small saucepot with the sugar and 1/4 cup of the mango purée, and stir. Bring the pot to medium-low heat.
- Once the compote starts bubbling, immediately reduce the heat to a simmer, and stir frequently for about 8-10 minutes, or until much of the liquid has evaporated and the compote has a more syrup-y consistency.
- When done, immediately take the compote off the stove and let it cool to room temperature before assembling the trifles.
Putting It All Together
- Take out your 6 dessert coupes or cups, and start layering the four elements of these trifles – Nilla Wafers, mango purée, coconut whipped cream, and mango dragonfruit compote. I recommend layering them in that order, but you can do it however you like!
- This is what I did – I put down three Nilla Wafers, then drizzled over a bit of mango purée, then a bit of coconut whipped cream, then the dragonfruit, and repeated this two times more. Ultimately there were three layers of this "unit" in each trifle.
- Place some plastic wrap over your trifles, and put them in the refrigerator for at least 4-6 hours, but for no more than 24 hours. This step cannot be skipped. The purée, compote, and cream will soften the wafers into a cake-like consistency, which takes time!
- When the trifles are ready, take them out and serve.
- Enjoy!
Notes
- You CANNOT use coconut milk for this recipe – it simply will not whip into a cream! You must purchase cans of coconut milk to make a whipped cream.
- Minimalist Baker has a great list of the best coconut creams to use for whipped cream.
- You may end up with some leftovers of the components here, depending on how you build your trifles.
- This trifle should be rested for at least 4-6 hours, but no longer than 24 hours at maximum. I recommend making it the morning of your event in the evening.
- If you can’t get your hands on dragonfruit, try kiwis! They have a similar tropical, tangy taste and are easier to find.
- A dessert coupe is a small, elegant cup used for serving ice cream. It’s fun to have those for a dinner party, but any small glass will do. In making this, I usually use 9 nilla wafers per trifle, and so 6 trifles equals 54 Nilla Wafers total. However, these is a very easygoing, forgiving recipe, so just buy a whole box of Nilla Wafers and stack them however it works for you :)
Nutrition
Mango Dragonfruit Trifles FAQs
Are these Mango Dragonfruit Trifles vegan?
Yes, this recipe is actually completely vegan! Just make sure you use vegan Nilla Wafers, because some contain eggs.
What is a trifle?
A trifle is a type of dessert originating in England made from layers of cakes or ladyfingers, jams or compotes, fruits, cream, and sometimes liqueurs. In this recipe, Nilla Wafers replace the cake. The compote consists of dragonfruit, mango, sugar, and vanilla, and the cream is coconut whipped cream. It has all of the delicious, rich flavor with none of the dairy!
Is it better to make a trifle the night before?
Generally yes. But you want to hit the sweet spot where the wafers are softened from the compote, but not totally drenched. That being said, this trifle is extremely forgiving and I tested it with different lengths of resting.
Should trifle have jelly?
It definitely can if you want it to! However, in this recipe you make a mango dragonfruit compote instead of using a jelly. But if you’d like to make your own riff on this recipe, feel free to sub in your favorite jam or jelly!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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