Banana Pina Colada Trifle

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If warm weather is slow in coming in your neck of the woods, you can create your own little tropical escape with these Banana Pina Colada Trifles. With layers of cream filling, chunks of pineapple, slices of banana, and toasted coconut, they are sure to bring a bit of sunshine into your life!
Tropical Trifles

Instead of the typical cake layer in trifle, I opted for a buttery crumb crust. I used it on the bottom, and sprinkled more on the top.  It is heavenly, and we didn’t miss the cake at all!

Pina Colada trifle
The combination of flavors and textures in these trifles is incredible. Creamy cream cheese filling is the perfect compliment to the juicy pineapple, sweet banana slices and crunchy coconut. So yummy. Make sure you toast the coconut for best flavor! Doesn’t it look so pretty sprinkled on top?
Individual tropical trifles
Usually I just make trifle in my large trifle bowl, but lately I’m kind of obsessed with serving things in little individual serving sizes. They look so cute, and are much easier to serve. But of course if you prefer, you can just layer the ingredients in a trifle bowl or glass serving bowl. Either way, it will taste like a little bit of paradise.
Pina Colada Trifle recipe

4.5 from 2 votes
Pina Colada Trifle recipe
Banana Pina Colada Trifles
Servings: 12 servings
Author: Kara
  • Crumb Crust:
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup soft butter
  • 1/4 cup finely chopped pecans
  • Filling:
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
  • 8 oz cream cheese softened
  • 1 14 oz can sweetened condensed milk
  • Additional ingredients
  • 1 20 oz can pineapple tidbits or fresh pineapple, well drained
  • 2-3 large bananas sliced
  • 3/4 cup toasted coconut
  1. For crust:
  2. Mix all ingredients in a small bowl till crumbly.
  3. Press into a 9" square pan and bake at 375° for about 15 minutes or till golden brown.
  4. Crumble while hot and set aside. Cool completely.
  5. For filling:
  6. Beat cream till soft peaks form. Add powdered sugar and vanilla and beat till stiff. Set aside.
  7. In a large mixing bowl, beat cream cheese till smooth.
  8. Gradually beat in the sweetened condensed milk. Beat till well combined.
  9. Fold in the whipped cream.
  10. To assemble:
  11. In 10-12 small mason jars or clear plastic cups, layer half of the crumbs, filling, 2/3 of the fruit, and 2/3 of the coconut.
  12. Add remaining filling, then crumbs.
  13. Top off with bananas, pineapple, then coconut. Serve immediately or chill for up to two hours.

I hope you’ll stop by Creations by Kara to see some other recipes I’ve been whipping up:

Cinnamon Roll Waffles // BBQ Chicken Salad// Oreo Ice Cream Dessert// Copycat Red Lobster Biscuits

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