Recipe Method

1. For the coconut cluster, mix together all the ingredients until well combined.
2. Shape into small balls or use a small ice cream scoop and arrange on a lined baking tray.
3. Bake for 12-15 minutes at 180°C until coconut is toasted. Allow to cool.
4. For the mango puree, add mango puree, honey or sugar and lemon zest and juice to a saucepan.
5. Simmer over medium heat for 8-10 minutes, stirring halfway through. Set aside to cool completely.
6. For the coconut custard, cream egg yolks and sugar together. Make a slurry with the corn flour and a little bit of the coconut milk and set aside.
7. Heat the rest of the coconut milk over medium heat until it just begins to simmer.
8. Pour the hot milk over the egg mixture in a thin stream while mixing vigorously.
9. Whisk in the corn flour slurry and return the egg mixture to the stove.
10. Stir continuously and cook until thickened and smooth. and corn
11. flour has cooked out. About 5-8 minutes.
12. Add vanilla essence and allow to cool completely.
13. Whisk together cooled mango puree, thick custard and cream cheese or cottage cheese until smooth.
14. Whip cream to stiff peaks and fold through mango mixture.
15. Layer trifle sponge, mango-coconut cream and coconut clusters in individual glasses or one big trifle bowl.
16. Enjoy immediately or allow to set in the fridge for 1 hour before serving.