Indulge in a tropical dessert with this light and refreshing Mango Trifle, featuring coconut tapioca, sponge cake, and fresh mango. Perfect for mango lovers! Use a gluten-free sponge for a gluten-free treat!
Fat Noodle Style Mango Trifle with Coconut Tapioca and Fresh Mango
I was stunned when I tasted this simple dessert at Fat Noodle in The Star Brisbane. We had just finished a five-course banquet to celebrate the start of the Lunar New Year, and everyone ate very well.
Chef Tommy Truong presented each dish and explained the Lunar New Year significance. There was Wok Tossed Lemongrass Beef Salad with fresh vegetables to symbolise freshness and growth and spring rolls that symbolise the blessings that are coming. The chargrilled turmeric spatchcock with a delicious red dipping sauce ( chicken is a symbol of warmth, fullness and happiness in the coming year), braised pork belly for peace and joy and seafood for abundance.
When the Mango Trifle arrived, everyone had to dig deep to find their dessert stomachs (the second stomach everyone jokes about), but it was so delightful many scraped their dishes, so nothing was missed. Fruit symbolised sweetness and good luck for the new year. I loved it so much I’ve recreated the recipe below.
Fat Noodle, located within The Star Brisbane casino on level five, is a vibrant dining destination offering a fusion of Asian-inspired flavours in a modern, bustling setting. Helmed by celebrity chef Luke Nguyen, the restaurant presents an enticing menu featuring dishes that celebrate the culinary traditions of Vietnam, China, Thailand, and Malaysia. Signature offerings like the aromatic 20-hour pho, filled with tender beef and rich broth, showcase the restaurant’s commitment to quality and authenticity. Guests can also enjoy wok-tossed creations, fresh seafood, and unique twists on street food classics. With its open kitchen and warm, inviting atmosphere, Fat Noodle offers a dining experience that blends bold tastes with casual elegance.
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This light mango trifle is perfect for summer entertaining or as a refreshing dessert after a rich meal. This tropical dessert serves 4–6 people, depending on the size of your serving glasses or the trifle dish. If you're using smaller glasses for this coconut tapioca delight, you may get up to six portions, while larger servings might yield around four portions. Use a gluten-free sponge for a gluten-free dessert. It's inspired by a beautiful dessert I enjoyed at Fat Noodle in The Star, Brisbane. Soak the tapioca pearls in water for 20 minutes, then drain them. Bring 4 cups of water to a boil and cook the soaked tapioca pearls for about 10 minutes, stirring often to prevent clumping. Once the pearls are mostly translucent, rinse them under cold water and drain. In a saucepan, heat the coconut milk, water, and sugar, stirring until the sugar dissolves. Be careful not to let the mixture boil. Add the cooked tapioca to the coconut milk and simmer for 5–7 minutes until the mixture thickens slightly. Stir in the vanilla extract and set the tapioca aside to cool completely. Tear the sponge cake into small pieces. Lightly drizzle the pieces with mango juice to keep them moist and add a hint of tropical flavour. Dice two mangoes into small cubes for layering. Puree one mango until smooth to use as a drizzle over the trifle. Start by layering the trifle in serving glasses or a large trifle dish. Begin with a base layer of sponge cake pieces, followed by a layer of coconut tapioca. Next, add a generous layer of diced mangoes. Repeat these layers until the glasses or dish are filled. Make the top layer show all the ingredients with bits of cake and mango poking out. Drizzle a little mango puree over the top of the trifle to enhance the tropical flavour. Finish with a fresh mint leaf. Optional - sprinkle with toasted coconut flakes for added texture and aroma. Refrigerate the trifle for at least 1 hour to allow the layers to set and the flavours to meld beautifully. Serve chilled and enjoy this refreshing, tropical dessert. To make this Mango Trifle with Coconut Tapioca gluten-free, you'll need to replace the sponge cake with a gluten-free alternative. Gluten-free sponge cake can sometimes be denser than traditional sponge cake. To ensure a soft texture, you may want to moisten it with a little extra mango juice or nectar. For an extra layer of texture, you could also add crushed toasted nuts (like almonds or pistachios) to the trifle. Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Mango Trifle with Coconut Tapioca and Fresh Mango
Ingredients
Instructions
1. Prepare Coconut Tapioca
2. Prepare Sponge Cake
3. Prepare Mango Components
4. Assemble the Trifle
5. Garnish
6. Chill and Serve
Notes
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 695Total Fat: 26gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 40mgSodium: 342mgCarbohydrates: 116gFiber: 7gSugar: 65gProtein: 6g

More Recipes to Explore
- Love trifle? Try this Easy Bailey Trifle and enjoy!
- Love mangoes? Try this Prawn and Mango Vietnamese Salad
- How else can you enjoy mangoes? Here are five insanely easy ways.
What’s it Like to Stay at The Star Brisbane?
The Star Grand Brisbane, the latest five-star addition to the heart of the CBD, redefines luxury and convenience within the $3.6 billion Queen’s Wharf Brisbane precinct. Boasting 340 beautifully designed rooms, this impressive hotel offers sweeping views of the Brisbane River and city skyline, paired with seamless access to premier dining, bars, and entertainment. I had a look at two standout rooms: the elegant River King Room and the opulent Skyline Penthouse Suite. Take a look here.
