These pretty and delicious “Rock-A-Hula Baby” Pineapple-Coconut- Macadamia Tartlets are topped with pineapple and fresh mint.
“Rock-A-Hula Baby” Pineapple-Coconut- Macadamia Tartlets
Yield: 6
Ingredients
- 1 (3-ounce) package cream cheese, softened
- 2 tablespoons confectioners’ sugar
- ½ cup nondairy whipped topping
- ¼ cup sour cream
- 1 (8-ounce) can pineapple tidbits, well drained
- ¼ cup shredded sweetened flaked coconut
- 3 tablespoons chopped macadamia nuts
- 6 (3.15-inch) shortbread tartlet shells, such as Clearbrook Farms
- Garnish: pineapple tidbits, fresh mint leaves
Instructions
- In a medium mixing bowl, combine cream cheese, confectioners’ sugar, nondairy whipped topping, and sour cream. Beat at medium speed with a mixer until blended.
- Reserve 6 pineapple tidbits for garnish. Add remaining pineapple tidbits, coconut, and macadamia nuts to cream cheese mixture, stirring to blend. Spoon filling into tartlet shells.
- Garnish each tartlet with a reserved pineapple tidbit and a mint leaf, if desired.
- Serve immediately.
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