METHOD

1. Dice pineapple and pawpaw and add in some honey and lime and toss to mix together and keep on the side.
2. For the custard, peel and deseed pawpaw and soursop, blend together with mint until smooth but thick, Remove and keep on the side.
3. Remove green coconut flesh, chop roughly into smaller bits and sauté in a hot pan to get that toasty look and smoky flavour then bring to the side.
4. In a clear bowl, start assembling by adding little bit of the diced pawpaw mixture at the base then some custard on followed by some nuts and toasted coconut mixture and a layer of caramelised coconut and then repeat again starting from the diced pawpaw mixture and create 2 layers.
5. Once it is done segment some orange and lay it out nicely on top of the dish and cover well then put in the fridge to sit for couple of hours to set.
6. Chop up some mint and sprinkle on top the trifle before serving.