Pina Colada Trifle

Our Pina Colada Trifle is an easy-to-assemble dessert that layers light angel food cake with creamy coconut and vanilla pudding, and juicy pineapple. Perfect for parties, the fresh fruit flavors make this dessert a winner everytime!

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Our recipe for piña colada trifle is a tropical escape in dessert form! All the coconut and pineapple flavors of your favorite cocktail are layered in a trifle dish for a show-stopping dessert that tastes as fresh and delicious as it looks.

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It’s an easy-to-assemble treat that can be ready in just 15 minutes of prep time. You can use a pre-made cake, so this recipe is truly no-bake! So simple, and so pretty.

With layers of fluffy angel food cake, rich coconut-vanilla pudding, and juicy pineapple decorated with dollops of whipped cream and tangy cherries, it’s the perfect summer dessert for every barbecue and party.

What You Need To Know

Main Ingredients: Angel food cake, instant vanilla pudding, crushed pineapple, sweetened coconut, maraschino cherries, Cool Whip.
Quick Steps: Toast coconut, prepare pudding mix, layer cake cubes, pineapple, coconut, cherries, and pudding in a trifle bowl, top with whipped cream and cherries.
Estimated Time and Yield: Prep time: 15 minutes, total time: 2 hours 15 minutes (with chilling), yield: 12 servings.
Pro Tip: For a tropical twist, add a thin layer of pineapple or coconut-flavored rum between the cake and pudding layer.

Pina Colada Trifle Ingredients

This pina colada dessert includes all the yummy ingredients you’d expect. We’ve created a simple no-bake recipe you can assemble in minutes. 

Substitutions and Additions

One of the best things about our pineapple trifle recipe is how easy it is to customize. Here are some ideas:

Sweetened Shredded Coconut: You can use unsweetened coconut flakes if you enjoy a less-sweet flavor.

Maraschino Cherries: Fresh cherries can replace the maraschino cherries, just be sure you remove the pits. If cherries aren’t available, replace with extra pineapple or even chopped strawberries.

Instant Vanilla Pudding: To change up the flavors of this dessert, you could try banana pudding, lemon pudding, or coconut pudding. Homemade pudding can be substituted for the instant pudding, too.

Cool Whip Whipped Topping: You can use a simple homemade whipped cream.

Angel Food Cake: Sponge cake or pound cake can be used for a denser texture. We used a pre-made cake, but you can make one from scratch or from a boxed mix if you prefer.

Crushed Pineapple: You can replace the crushed pineapple with finely chopped or slightly crushed fresh pineapple. 

Rum: Add 1 tablespoon of rum or coconut rum to your pudding instead of the extract if you want an adult-version of this dessert. Taste the pudding and add more if desired.

How To Make A Pina Colada Trifle

This recipe comes together in a snap! Just prepare your ingredients, then begin to make your layers, and in no time, you’ll have a beautiful, layered trifle ready to dig into!

PRO TIP: Before beginning, make sure your Cool Whip is fully thawed, and that your milk is very cold. You’ll also need to drain your pineapple well and slice your cake into small cubes.

STEP ONE: Begin by toasting one third cup of the sweetened shredded coconut. Heat a dry skillet over medium heat and spread the coconut in an even layer.

Toast it for two to three minutes, or until some of the coconut is turning a light golden brown. Stir frequently to prevent burning. 

STEP TWO: Drain the juices from your maraschino cherries and pat them dry with a paper towel. Set aside nine cherries with stems for garnishing.

Remove the stems from the rest and chop them up for the layers.

STEP THREE: In a large mixing bowl, combine the instant vanilla pudding mix, whole milk, rum extract, and coconut extract. Whisk vigorously for three to four minutes until the mixture thickens.

STEP FOUR: Gently fold four ounces of Cool Whip into the thickened pudding mixture until it’s smooth and well combined, and no streaks of white remain.

STEP FIVE: Start your trifle assembly by placing half of the angel food cake cubes at the bottom of a large trifle bowl. 

STEP SIX: Evenly spread half of the drained, canned pineapple over the cake, followed by a layer of one third of the un-toasted sweetened shredded coconut.

STEP SEVEN: Sprinkle half of the chopped cherries over the coconut. Distribute them evenly so every spoonful of trifle includes a bit of cherry flavor.

STEP EIGHT: Pour half of your prepared pudding mixture over the cherry layer and smooth it out. Use a rubber spatula or offset spatula to spread the pudding into an even layer.

STEP NINE: Repeat steps five through eight with the remaining angel food cake, crushed pineapple, sweetened shredded coconut (that was not toasted), chopped maraschino cherries, and pudding mixture to create the second set of layers.

STEP TEN: Sprinkle the toasted coconut on top of the trifle for a crunchy finish. 

STEP ELEVEN: Add the remaining Cool Whip to a large piping bag or plastic Ziploc bag with a corner snipped off, fitted with a large piping tip. Pipe one dollop in the center of the toasted coconut, then create eight more dollops around the outer edge.

Garnish with whole maraschino cherries.

STEP TWELVE: Cover tightly with plastic wrap and refrigerate the trifle for at least two hours or overnight to allow the layers to set and the flavors to meld together.

Troubleshooting

While this recipe is quite easy to master, we’ve prepared a list of possible issues and how you can prevent or fix them:

The pudding mixture is too runny.

Make sure to whisk the pudding vigorously for the full three to four minutes as recommended, to allow it to thicken properly before layering. If the mixture won’t thicken, set it in the fridge for 10-15 minutes and check it again.

The angel food cake becomes too soggy.

To prevent the cake from becoming too soggy, be sure that the pineapple is thoroughly drained and that the pudding mixture has set slightly before layering.

The layers mix together and don’t look distinct.

When adding each layer, especially the pudding, do so gently, using the back of a spoon or a spatula to spread evenly without pressing down too hard into the layer below.

The Cool Whip topping is lumpy.

Make sure the Cool Whip is completely thawed before folding it into the pudding or using it for garnishing. Lumps usually occur when the topping is still partially frozen.

The cherries bleed into other layers, causing streaks.

Pat the cherries dry after draining them to remove excess moisture. This prevents them from bleeding into the pudding and other layers.

The trifle doesn’t set properly and is difficult to serve.

Allow ample chilling time, ideally overnight, for the trifle to set completely. This makes it easier to serve neatly.

The flavor of the extracts is overpowering.

Use the recommended amount of rum and coconut extracts. If unsure, start with less and adjust according to taste after the initial mix.

How To Serve A Pina Colada Trifle

Whether you’re hosting a summer party or just finishing off a family dinner, the way you serve this trifle can make it even more enjoyable. Here are some fun suggestions:

This trifle looks lovely as the centerpiece of a dessert table. Allow guests to serve themselves with a large serving spoon. You can also serve individual portions to your guests, making sure each serving includes all of the tasty layers.

Tropical Dessert Bar: Make the trifle as directed and serve alongside bowls of extra toasted coconut, cherries, and whipped cream for a fun DIY dessert station.

Tropical Beverage Pairing: Don’t forget the drinks! Enhance the tropical theme by serving Pina Coladas, Pineapple Rum Punch, and Pina Colada Jello Shots! Non-alcoholic ideas include Pineapple Lemonade and these tasty Pina Colada Mocktails.

This fruity dish perfectly complements easy party foods like burgers and corn on the cob. For more tropical flavors, you can serve this dessert alongside a tropical cheesecake fruit salad or pina colada fluff.

Summer BBQs, 4th of July parties, pool parties, and Hawaiian-themed luaus are perfect occasions to serve your deliciously tropical trifle. 

You can also take this dessert to your next potluck, graduation party, or picnic. It’s always a welcomed addition to the spread of desserts.

MORE TRIFLE RECIPES

No Bake Desserts

Berry Trifle

No Bake Desserts

4th of July Trifle

How To Store A Pina Colada Trifle

​Here’s how to store your leftovers and make this yummy dish ahead of time:

MAKE AHEAD: If you need to make your trifle ahead of a special occasion or party, we recommend you serve it within 24 hours of assembly. This gives the flavors lots of time to develop, but the cake should still be nice and fresh. 

If you’re planning on storing your trifle overnight, we recommend that you make your trifle up until you spread the final layer of pudding. Press a piece of plastic wrap directly on to the top of the pudding, then store.

Just before serving, add the toasted coconut, Cool Whip dollops, and maraschino cherries, so your garnish looks fresh and clean.

IN THE FRIDGE: Store your make-ahead or leftover trifle in the refrigerator. Cover it tightly with plastic wrap.

If you have leftover trifle, you can also transfer it to an airtight container if you’d like. Store for up to three days.

Just remember, the longer your trifle sits, the more soggy the cake will get as it soaks up the moisture from the pineapple and pudding layers.

IN THE FREEZER: We don’t recommend freezing this trifle, as the pineapple chunks, Cool Whip, and pudding will not thaw well.

Why This Piña Colada Trifle Recipe Is The Best

What’s not to love about fresh and fruity summer desserts? Here’s why we’ll be making this trifle all summer long:

Effortless Preparation: With no need for baking or tricky techniques, anyone can make this hassle-free dessert.

Perfect for Make-Ahead: You can assemble the entire dessert a day in advance, so it’s great for busy weekends and holidays.

Pretty Layered Dessert: The colorful layers look bright and fresh, and it looks fancy, even though it was easy to make!

This Pina Colada Trifle recipe takes you on a tropical vacation right in your kitchen! Easy preparation and all the fresh flavors of the tropical cocktail (without the alcohol) in a beautifully crafted dessert, perfect for parties and celebrations. 

More Easy Trifle Desserts

• ​Lemon Trifle
• Chocolate Trifle
• Lemon Blueberry Trifle
• Strawberry Cheesecake Trifle
• ​Baileys Chocolate Cheesecake Trifle

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Pina Colada Trifle

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Our Pina Colada Trifle is an easy-to-assemble dessert that layers light angel food cake with creamy coconut and vanilla pudding, and juicy pineapple. Perfect for parties, the fresh fruit flavors make this dessert a winner everytime!

Prep Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12

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Ingredients

  

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• 1 cup sweetened shredded coconut, divided (⅓ cup lightly toasted and ⅔ cup for trifle layers)
• 10 ounces maraschino cherries, juices drained and patted dry, divided (9 cherries left whole with stems attached for garnish, then remaining cherries roughly chopped after the stems have been removed)
• 5.1 ounces instant vanilla pudding
• 2 ½ cups whole milk
• ½ teaspoon rum extract
• ½ teaspoon coconut extract
• 8 ounces Cool Whip whipped topping, thawed and divided (4 ounces for pudding mixture and 4 ounces to pipe into decorative dollops on top for garnish)
• 13 to 15 ounces prepared angel food cake, cut into 1 to 1 ½ inch cubes
• 20 ounces crushed pineapple, juices drained

Instructions

 

• To a small dry skillet, over medium heat, add ⅓ cup sweetened shredded coconut. Heat, and lightly toast, the coconut for 2 to 3 minutes or just until some of the coconut is starting to get a lightly golden color. Be sure to stir around often, as you do not want the coconut to burn. Remove from the heat and set aside to cool while preparing the remainder of the recipe.
• Pour off all the juices from the jar of maraschino cherries and place the cherries onto a paper towel-lined plate. Gently pat the cherries dry with a second piece of paper towel. Set aside 9 of the prettiest stemmed maraschino cherries to a separate plate. You will use these as the garnish for the trifle.
• Remove the stems from the remaining cherries and roughly chop them. You will use these to add to the layers of the pina colada trifle. Set aside.
• To a large mixing bowl, add the instant vanilla pudding, whole milk, rum extract, and coconut extract. Whisk by hand for 3 to 4 minutes or until the pudding starts to thicken.
• Fold 4 ounces of the thawed Cool Whip whipped topping into the pudding mixture until fully combined and no white streaks remain from the Cool Whip. Set aside.
• Layer half of the cubed angel food cake into the bottom of a large (approximately 3-quart capacity) trifle bowl.
• Top half (approximately ½ cup) of the drained crushed pineapple evenly over the first layer of angel food cake in the trifle bowl. Top that with ⅓ of the sweetened shredded coconut, that has not been toasted, evenly over the pineapple layer. Followed by half the chopped maraschino cherries sprinkled evenly over the coconut. Be sure to get some of the cherry pieces along the edge of the bowl so that they show up in the layers when looking at the trifle from the outside of the bowl.
• Top these layers with half of the pudding mixture. Using a rubber spatula, or offset spatula, spread the pudding into an even layer.
• Repeat steps 6 – 8 with the remaining angel food cake, crushed pineapple, sweetened shredded coconut (that was not toasted), chopped maraschino cherries and pudding mixture.
• To the top of the second pudding layer, sprinkle with the toasted coconut.
• Add the remaining 4 ounces of Cool Whip whipped topping to a large piping bag, or plastic zip-top bag with a corner snipped off, fitted with a large piping tip. Pipe a single dollop of Cool Whip into the center of the toasted coconut, followed by 8 dollops around the outer edge of the trifle dish.
• Top each of the Cool Whip dollops with a single stemmed maraschino cherry.
• Refrigerate the pina colada trifle for 2 hours or up to overnight, or until the pudding layer has firmed up.

Notes

• Before beginning, make sure your Cool Whip is fully thawed, and that your milk is very cold. You’ll also need to drain your pineapple well, and slice your cake into small cubes.
• Keep a close eye on the coconut, as it can go from toasted to burnt very quickly. Remove from the heat as soon as it starts turning golden.
• Ensure all ingredients are well combined to avoid any lumps in your pudding.
• Use a gentle folding motion to mix the whipped topping and pudding together rather than stirring to keep the mixture light and airy.
• Use a large, serrated knife to cut your angel food cake into small pieces.

Nutrition

Calories: 289kcal | Carbohydrates: 57g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 287mg | Potassium: 230mg | Fiber: 2g | Sugar: 44g | Vitamin A: 150IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 0.5mg

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