The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Passionfruit, lime and coconut trifle

You'll need to begin this recipe a day ahead.

You'll need

1 kg thick plain yoghurt 200 gm double cream 120 gm raw caster sugar 100 ml coconut liqueur, to serve 200 ml passionfruit pulp   Lime and mint jelly 660 gm (3 cups) caster sugar 220 ml lime juice, strained 1½ cups (firmly packed) mint 5 gelatine leaves (titanium strength), softened in cold water for 5 minutes   Coconut cake 220 gm plain flour 220 gm raw caster sugar 70 gm finely grated fresh coconut Finely grated rind of 3 limes 1½ tsp baking powder 200 ml coconut milk 125 gm butter, melted and cooled 2 eggs 70 ml lime juice


  • 01
  • Spoon yoghurt into a fine sieve placed over a deep bowl and refrigerate overnight to drain (discard liquid).
  • 02
  • For lime and mint jelly, combine sugar and 450ml water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil, remove from heat and cool, then stir in lime juice. Meanwhile, blanch mint until just wilted (10 seconds), refresh, then squeeze out any excess liquid. Transfer to a food processor, add 160ml lime syrup and process until puréed. Stir through remaining lime syrup then strain through a muslin-lined sieve (discard solids). Heat 250ml lime-mint syrup in a small saucepan over medium-high heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Stir into remaining lime-mint syrup, transfer to a 1.5-litre container and refrigerate until set (3-4 hours).
  • 03
  • Meanwhile, for coconut cake, preheat oven to 180C. Combine flour, sugar, coconut, lime rind and baking powder in a bowl and mix to combine. Add coconut milk, butter and eggs, stir to combine, then stir in lime juice. Spread into a 20cm x 30cm lamington pan lined with baking paper and bake until cake is light golden and centre springs back when lightly pressed (40-45 minutes). Cool completely and store wrapped in plastic wrap until required.
  • 04
  • Transfer yoghurt to a bowl, add cream and sugar and whisk to combine.
  • 05
  • Spoon lime and mint jelly into ten 250ml glasses, coarsely crumble over coconut cake and drizzle with a little coconut liqueur. Spoon over yoghurt mixture, then passionfruit pulp, then repeat, finishing with passionfruit pulp. Refrigerate until required.

At A Glance

  • Serves 10 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Nov 2010

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.