Ingredients
Equipment
Method
Create the Aerated Base
- In a cold bowl, combine heavy whipping cream and powdered sugar. Beat on medium-high until stiff peaks form and the mixture is voluminous and pale cream-colored.
- Using a spatula, gently fold the drained crushed pineapple, marshmallows, and half of the coconut into the whipped cream until just combined.
Chill and Assemble
- Spoon the mixture into a clear glass trifle bowl, maintaining the billowy, moist texture. Refrigerate for at least 1 hour.
- Top with the remaining snowy white coconut. Arrange maraschino cherries and fresh pineapple wedges on top before serving.
Nutrition
Notes
Drain the pineapple using a sieve to prevent the fluff from becoming watery.
For best results, chill the glass bowl and beaters before whipping the cream.
For best results, chill the glass bowl and beaters before whipping the cream.
