Begin by boiling 500ml of water for each jelly layer. In separate bowls, dissolve the pineapple-flavored jelly crystals and the orange-flavored jelly crystals in the boiling water, stirring until fully dissolved. Pour each mixture into individual containers and refrigerate overnight until set, which usually takes about 4-6 hours.

In a large mixing bowl, add 400ml of thickened cream, ½ cup of coconut-milk powder, and ½ cup of icing sugar. Using an electric mixer, beat on medium speed until soft peaks form, about 3-4 minutes.

Grab a large glass trifle dish and begin layering your dessert. Line the bottom and sides of the dish with upright slices of jam sponge roll.

In a small bowl, mix together 1 cup of pineapple juice and ¼ cup of coconut-flavored white rum or coconut extract. Generously drizzle the mixture over the sponge layer.

Gently spoon a layer of double thick vanilla custard over the moistened sponge. Then, take half of the set pineapple jelly and half of the set orange jelly, cutting them into cubes. Layer these jelly pieces over the custard.

Carefully spoon the prepared coconut cream over the jelly layer, smoothing it out with a spatula. Distribute the remaining jelly layers on top of the coconut cream.

Gently arrange fresh fruits on top of the last jelly layer to add bursts of color and freshness. Sprinkle toasted coconut flakes over the fruits.