Lemon, Pineapple, and Macadamia Cups

Lemon, Pineapple, and Macadamia Cups - TeaTime Magazine
Lemon, Pineapple, and Macadamia Cups (bottom) and Apricot-Coconut Balls (center)

Enjoy a delicious mixture of white chocolate, nuts, and fruit with our Lemon, Pineapple, and Macadamia Cups. Plated with Apricot-Coconut Balls.

Lemon, Pineapple, and Macadamia Cups
Makes 30
  • ¾ cup lemon curd
  • ¼ cup crushed pineapple, well drained
  • 30 frozen mini phyllo cups, thawed
  • 3 tablespoons heavy whipping cream
  • 1 (4-ounce) bar white chocolate, finely chopped
  • ¼ cup finely chopped roasted salted macadamia nuts
  1. In a small bowl, combine lemon curd and pineapple, stirring well. Divide mixture among phyllo cups, leaving enough room for white chocolate layer.
  2. In a small saucepan, heat cream over medium-high heat until very hot but not boiling. Remove from heat. Add white chocolate, stirring until chocolate melts and mixture is smooth. Cover pineapple mixture with a layer of white chocolate. Sprinkle with macadamia nuts. Place in a covered container, and refrigerate until white chocolate layer is firm.


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