Photo of Individual mango and coconut trifles by WW

Individual mango and coconut trifles

7 - 10
PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
This tropical dessert is a fun and delicious way to increase your daily servings of fruit


Diet jelly, prepared

1 serve(s), (1/2 9g pkt)

Apple juice no added sugar



20 ml, (coconut)

Un-iced plain sponge cake

125 g


2 medium, chopped

99% fat-free plain Greek yoghurt

¾ cup(s), (200g)

Vanilla bean extract

2 tsp

Coconut, flesh

1 tbs, flaked, toasted, to serve


  1. Stir jelly crystals and ½ cup (125ml) boiling water in a small bowl until crystals have dissolved. Stir in ½ cup (125ml) cold water. Refrigerate for 1 hour or until cold and slightly thickened.
  2. Meanwhile, combine juice and liqueur (if using) in a small bowl. Arrange sponge in the base of four 1-cup (250ml) capacity serving glasses. Drizzle sponge with juice mixture. Top with jelly and mango.
  3. Place yoghurt and vanilla in a small bowl and stir to combine. Top mango with yoghurt mixture. Cover and refrigerate for 2 hours or until chilled. Sprinkle with coconut to serve.


TIP: To toast coconut, heat a small non-stick frying pan over medium heat. Cook coconut, shaking pan constantly, until golden.Sponge cake can be found in the bakery section of most supermarkets. You will need about ½ a sponge cake for this recipe. Remaining sponge cake can be frozen for up to 2 months.