Tropical crunch trifle

By Blua | Digital health by Bupa

Published 2 December 2024

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Glass filled with layers of whipped milk, nuts and orange coloured fruit

If you’re living with diabetes, it’s important to be aware of the kinds of food you’re eating. Sometimes, this means dessert is off the table, but everyone deserves a treat every now and then.

Tropical fruits are quite high in sugar, but this is a very portion-controlled dessert with only half a cup of fruit per person. Whipping evaporated milk instead of cream keeps the fat down but the creaminess compliments the tangy fruit perfectly.

Prep time

Cook time

10m

Serves

Ingredients

For the crunch

1/4 cup unsalted cashew nuts, roughly chopped
1 tbsp shredded coconut
1 tbsp rolled oats
1 tbsp maple syrup

For the trifle

1 cup chopped nectarine
1 cup chopped pineapple
2 passionfruit, pulp only
1/2 cup chilled evaporated milk
1 tsp vanilla bean paste

Method

Step 1:

Pre-heat oven to 180°C.

Step 2:

Place cashews, coconut and oats onto a tray. Mix the maple syrup with 2 tablespoons of water and pour over the dry ingredients. Mix well to coat.

Step 3:

Bake in oven for 5 to 7 minutes, tossing occasionally, until golden brown. Set aside to cool.

Step 4:

Add chopped fruit and passionfruit pulp to a bowl and mix well to combine. Divide evenly between 4 serving bowls (1/2 a cup each). This also looks great served in small jars or cocktail glasses.

Step 5:

Add vanilla paste to evaporated milk and whip on high until soft peaks form.

Step 6:

Spoon 2 tablespoons of whipped milk onto fruit and top with the crunch mix. Serve immediately.