Method

• 1.
  For the watermelon jelly, place watermelon in a blender and whiz until watermelon is juiced. Strain through a fine sieve into a large bowl. You will need 2 cups (500ml) of juice. Discard solids. Bring coconut water and sugar to the boil in a medium saucepan, reduce heat to low and simmer, stirring, for 2-3 minutes until sugar has dissolved. Remove from heat. Squeeze excess water from gelatine and stir into coconut mixture until gelatine is dissolved. Strain through a fine sieve into watermelon juice. Stir in Bacardi and lime juice. Pour into a 16.5cm, 4L-capacity trifle dish. Chill for 3-4 hours or overnight until set.

• 2.
  For coconut and white chocolate cream, place chocolate in a heatproof bowl and set aside. Place coconut cream in a small saucepan and bring to barely a boil over medium-low heat, stirring regularly, then pour coconut cream over chocolate. Stand for 4-5 minutes, then whisk until very smooth. Cool completely. Whisk thickened cream in a medium bowl to medium peaks and, in 2 batches, fold through cooled white chocolate mixture. Cover and chill for 1 hour to firm.
• 3.
  Place Bacardi and sugar in a small saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes until sugar has dissolved. Set aside to cool.
• 4.
  For the praline, line a large baking tray with baking paper. Place sugar and ¼ cup (60ml) water in a small saucepan over medium heat, stirring occasionally, until sugar has dissolved. Increase heat to high and boil rapidly for 7-8 minutes or until a golden caramel colour. Remove from heat and, working quickly, pour evenly over prepared tray. Scatter over macadamias and shaved coconut and leave to cool completely. Break into rough 6-7cm shards. Place in an airtight container until needed.
• 5.
  Spoon one-third of the coconut and white chocolate cream over jelly. Place a layer of mango slices on top, then spoon over another third of coconut and white chocolate cream and top with a layer of mango slices. Gently place sponge on top and brush over Bacardi syrup. Top with remaining coconut and white chocolate cream and remaining mango slices.
• 6.
  Whisk thickened cream and sour cream together to soft peaks. Top trifle with cream and scatter over praline to serve.