Nectarine and coconut macaroon trifles

Tasteful Nectarine and coconut macaroon trifles Recipe

Perfect for an after-dinner dessert, these decadent trifles taste as good as they look.
Nectarine and coconut macaroon trifles
Prep Time : 0:15 | Cook Time : 0:05 | Total Time : 0:20 | Serving : 4 person.


  • 35g (1/2 cup) shredded coconut

  • 12 coconut macaroon biscuits

  • 300ml thickened cream

  • 1 tablespoon yellowbox honey

  • 1 tablespoon Grand Marnier liqueur

  • 4 ripe (about 180g each) yellow slipstone nectarines, halved, stones removed, thinly sliced


  • Step 1

    Place the shredded coconut in a medium non-stick frying pan over medium heat. Cook, stirring occasionally, for 2 minutes or until golden. Remove from heat.

  • Step 2

    Place the biscuits in a plastic bag and gently pound with a rolling pin until coarsely crushed.

  • Step 3

    Use an electric beater to beat the cream in a medium bowl until firm peaks form. Stir in the honey, liqueur and half the toasted coconut until combined.

  • Step 4

    Divide half the crushed biscuits among four 375ml (1 1/2-cup) capacity serving glasses. Top with some of the coconut-cream mixture and a layer of nectarine slices. Repeat in one more layer with the remaining crushed biscuits and coconut cream mixture. Arrange the remaining nectarine slices over the top in a fan shape. Cover loosely with plastic wrap and place in the fridge for 4 hours to chill.

  • Step 5

    Remove the nectarine & coconut macaroon trifles from the fridge. Sprinkle with the remaining toasted coconut and serve immediately.

User Review
0 (0 votes)