Easy Individual Tropical Trifles
This layered dessert uses a kitchen hack to give you an easy but beautiful treat worthy of any occasion.
For the Lime Curd
- 1 cup granulated sugar
- 2 whole large eggs
- 3 egg yolks
- 3/4 cup fresh squeezed limie juice
- zest of 1 large or 2 small limes
- pinch kosher salt
- 4 Tbs unsalted butter
For the Tropical Trifles
- Lime Curd
- 1 EDWARDS® Triple Coconut Crème Pie thawed
- 1 cup chopped macadamia nuts
- 2 cups pineapple tidbits drained
- 1/2 cup unsweetened flaked coconut lightly toasted
For the Lime Curd, put all the ingredients for the curd except the butter in a medium sauce pan. Turn burner to medium-high heat, and heat, stirring constantly, for ~5min until mixture thickens and coats the back of a wooden spoon. Remove from the heat, and whisk in the bitter, 1 tablespoon at a time. Put in the fridge to set overnight. Alternatively, put in the freezer 20 minutes, stir, then let set in the fridge for 2 hours.
To assemble the desserts, using a melon baller or small ice cream scoop, scoop 4-5 balls of EDWARDS® Triple Coconut Crème Pie into 8 mason jars. Layer a good sprinkling of Lime Curd, macadamia nuts, and pineapple. Repeat. Top off with the toasted coconut. Yields 8 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Leave a comment below and let me know!