It’s time for summer; time for quality family time and lazy days spent with friends. Wow your friends and family with these easy-to-make tropical tasting treats that are perfect for any summer occasion.

What’s more, these three simple recipes don’t all require baking so you can get back to enjoying your time outdoors.

From a custard, marshmallow and apricot fridge tart to a no bake pineapple pudding and a sago pudding trifle you will be sure to taste the goodness of these fruit packed desserts. 

Custard, marshmallow & apricot fridge tart

A great dessert for after a summer lunch. This nostalgic dish is a soft and billowy sweet apricot dessert.

Ingredients (serves 6)

• 2 x 410 g cans Rhodes Quality Apricot Halves, drained
• 45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
• 45 ml (3 Tbsp.) sugar
• 500 ml (2 cups) milk, divided
• 1 x 200 g packet coconut biscuits
• 45 ml (3 Tbsp) butter, melted
• 400 g white marshmallows
• 65 ml (¼ cup) flaked almonds, lightly toasted

Method

1. Mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
2. Bring the remaining milk to the boil in a saucepan, pour the custard mix into boiling milk, and stir well until thickened.Set aside to cool.
3. Crush the biscuits until breadcrumbs and place in a bowl.
4. Pour over the melted butter and stir well to mix.
5. Press the biscuits into the bottom of a glass pudding bowl.
6. Pour the prepared custard into a microwave safe bowl.
7. Add the marshmallows
8. Microwave for 5 minutes, stirring at 1 minute intervals until the marshmallows have melted and the custard is smooth.Pour the marshmallow custard onto the coconut biscuit base.
9. Refrigerate for one hour.Arrange the Rhodes Quality Apricot Halves on the top of the custard.
10. Refrigerate again until the custard is firm to the touch.Sprinkle with the toasted almonds.Cut and serve.

No bake pineapple pudding

A great pudding to prepare ahead for your next party.

Ingredients (serves 8)

• 1 x 430 g can Rhodes Quality Pineapple Crush, drained
• 1 x 200 g packet coconut biscuits
• 45 ml (3 Tbsp) butter, melted
• 250 g (1 tub) cream cheese 65 ml (¼ cup) icing sugar
• 250 ml (1 cup) cream, softly whipped
• 1 x box vanilla flavoured instant pudding 
• 250 ml (1 cup) milk125 ml (½ cup) desiccated coconut, lightly toasted

Method

1. Crush the biscuits until breadcrumbs and place in a bowl.
2. Pour over the melted butter and stir well to mix.
3. Press the biscuits into the bottom of a glass pudding bowl.
4. In a large bowl, mix together the cream cheese and the icing sugar until combined.
5. Stir in the Rhodes Quality Pineapple Crush.Fold in half of the whipped cream.Spoon the mixture over the biscuit base.
6. Use the milk to prepare the vanilla pudding as per the package instructions.
7. Spoon the vanilla pudding over the pineapple layer.
8. Top with the remaining whipped cream.Sprinkle with the coconut.
9. Refrigerate for 1-2 hours before serving.

Sago Pudding Trifle

A pudding or a trifle? This is the best of both.

Ingredients (serves 10)

• 2 x 410 g cans Rhodes Quality Peach Slices in syrup, drained
• 115 g cup Rhodes Quality Granadilla Pulp
• 90 ml (6 Tbsp) Hinds Vanilla Custard Powder
• 90 ml (6 Tbsp) Sugar1 lt (4 cups) Milk, divided
• 1 ready-made vanilla sponge cake   
• 250 ml (1 cups) sago
• 1lt (4 cups) 4 milk
• 125 ml (½ cup) sugar5 ml (1 tsp) vanilla essence
• 30 ml (2 T) butter, softened
• 500 ml (2 cups) cream, whipped to soft peaks 

Method

1. To prepare the custard, mix the Hinds Vanilla Custard powder, sugar and 125 ml (½ cup) of the milk together.
2. Bring the remaining milk to a boil in a saucepan.
3. Pour the custard mix into the boiling milk, stirring well until thickened.
4. Cool slightly.Cut the vanilla cake into festive shapes and arrange it around the bottom of a trifle bowl.
5. Pour half of the custard in a layer on the bottom of the trifle bowl and cool until set.Place the sago in a medium-sized saucepan together with the milk and leave it to stand for one hour.Add the sugar, vanilla essence, and butter and stir well to mix.
6. Bring to a simmer over medium heat. Cook, stirring consistently, for about 15 minutes or until the sago is completely transparent and is a thick and creamy consistency. 
7. Cool the sago until room temperature.
8. Place a layer of Rhodes Quality Peach Slices in Syrup onto the set custard.
9. Spoon the sago onto the layer of peach slices and refrigerate until set.
10. Whisk the Rhodes Quality Granadilla Pulp into the remaining custard and pour over the sago.
11. Top the trifle with whipped cream and decorate as desired.

Cooking tip:

Make trifle a day or two ahead but decorate just before serving

Remember to Go with Goodness this summer, go with the right food choices for your family, go with Rhodes Quality. Visit: www.rhodesquality.co.za or follow @rhodesquality #GoWithGoodness for more summer inspiration.