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Ingredients

• ✓ coconut pudding mix
• mango
• white sugar
• lemon juice
• salt
• egg yolk
• butter
• milk
• coconut
• vanilla extract
• heavy cream
• white sugar
• pound cake
• banana
• pineapple
• strawberry

Instructions

1. 1 Combine mango, ½ cup sugar, lemon juice, and salt in the bowl of a food processor; pulse until smooth. Add egg yolks; process for 15 seconds. Pour mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much purée as possible. Discard solids in sieve.
2. 2 Fill a large saucepan with 2 inches water; bring to a simmer. Set the metal bowl on top; whisk mango purée until thickened and an instant-read thermometer inserted into center, without touching the bowl, registers 170 degrees F (77 degrees C), about 10 minutes.
3. 3 Place the metal bowl on a towel on a flat work surface; whisk in butter, one piece at a time, until blended. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
4. 4 Combine milk and pudding mix in a medium saucepan; bring to boil, stirring constantly until thickened. Off heat, fold in coconut and vanilla. Cover the bowl with plastic wrap; refrigerate until set, about 1 hour.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gradually beat in ¼ cup sugar until stiff peaks form.
6. 6 Place ½ pound cake cubes in bottom of a large trifle bowl; layer ½ each bananas, pineapple, and strawberries on top. Spoon ½ each mango purée and coconut pudding on top. Repeat layers with remaining ½ each pound cake, bananas, pineapple, strawberries, mango purée, and coconut pudding.
7. 7 Spoon whipped cream on top in big, fluffy swirls. Chill in the refrigerator until ready to serve.

By shellyw715