600 g carton prepared reduced-fat custard
260 g (1 cup) low-fat Greek-style yoghurt
125 ml (½ cup) coconut water
60 ml (¼ cup) Malibu white rum
150 g sponge-cake (plain)
2 mangoes, flesh removed, sliced
3 x 125 g punnets fresh raspberries
2 tbsp shredded coconut, toasted (see tips)
- Put custard and yoghurt in a large bowl and whisk until smooth. Set aside. Put coconut water and Malibu in a small bowl. Stir to combine.
- Cut sponge to fit the base of a 2L (8 cup), 5cm deep serving dish. Pour Malibu mixture over sponge. Top with 2⁄3 of the mango slices and ½ the raspberries.
- Pour custard mixture over the fruit and carefully spread to cover. Top with remaining mango and raspberries. Cover with plastic wrap and refrigerate for 2 hours, or longer if time permits.
- Sprinkle toasted coconut over trifle. Divide between serving bowls and serve.