Ingredients
2 (3-oz.) packages instant vanilla pudding
3 c. milk
1/3 c. rum
1 tbsp. fresh lime juice, plus zest for garnish
1/4 tsp. ground nutmeg
Pinch ground allspice
Pinch ground cloves
2 c. heavy cream
1/4 c. powdered sugar
1/2 box vanilla wafer cookies
4 bananas, sliced into coins
1 1/2 c. toasted sweetened coconut flakes, plus more for garnish
Cafe Bustelo® Coffee, for serving
Preparation
Step 1In a large bowl, whisk together vanilla pudding mix, milk, rum, lime juice, nutmeg, allspice, and cloves until no lumps remain.Step 2In another large bowl, beat heavy cream and powdered sugar until stiff peaks form, 2 to 3 minutes.Step 3Spoon one-third of pudding into a 4-quart trifle dish or glass bowl. Layer half the cookies, slightly overlapping, half the bananas, then half of toasted coconut. Spread half the whipped cream over the toasted coconut, then repeat pudding, cookie, banana, and coconut layers. Spread remaining pudding over then add whipped cream on top.Step 4Refrigerate at least 3 hours, or up to overnight.Step 5Before serving, sprinkle with coconut and lime zest. Serve with Cafe Bustelo® Coffee.
