Pandan Coconut Ice Cream Trifle with Castella Cake

Ingredients

Castella Cake

• 1 castella cake (store‑bought), cut into 2‑inch cubes

Grated Cassava

• 1 cups cassava (yams), peeled and grated

Pandan Syrup

• 1/4 cups pandan syrup

Nata de Coco

• 1 cups nata de coco, drained

Pandan Coconut Ice Cream

• 2 cups pandan coconut ice cream

Toasted Coconut Flakes

• 1/4 cups toasted coconut flakes

Maldon Sea Salt

• 1 tsp maldon sea salt

Fresh Mint

• 8 fresh mint leaves (sprigs)

Instructions

1. Cut the Castella cake into 2‑inch cubes and set aside.
2. Steam the grated cassava until tender, about 8‑10 minutes, then let cool. Store bought option available.
3. In a shallow dish. drizzle the pandan syrup over the cassava and toss to coat evenly.
4. Layer 2 tbsp of the syrup‑coated cassava at the bottom of each serving glass or trifle dish.
5. Top the cassava with a layer of drained nata de coco.
6. Add a generous scoop (≈¼ cup) of pandan coconut ice cream on top of the nata de coco.
7. If using a larger trifle dish, repeat the layers, ending with ice cream.
8. Garnish each serving with toasted coconut flakes, a pinch of Maldon sea salt, and a mint leaf.
9. Keep the assembled desserts chilled or frozen until just before serving.
10. Serve immediately, allowing the ice cream to soften slightly for optimal texture.

Notes

For the best texture, assemble the trifle just before service and keep it on a chilled platter. A quick drizzle of extra pandan syrup can be added right before serving for extra aroma.