• 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!