Coconut Strawberry Phyllo Cones Recipe
Coconut Strawberry Phyllo Cones Recipe photo by Taste of Home

Coconut Strawberry Phyllo Cones Recipe

Publisher Photo
Cute enough to serve weekend guests, these charming desserts come together with phyllo dough and a few kitchen staples.
TOTAL TIME: Prep: 35 min. Bake: 5 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 5 min. + cooling
MAKES: 8 servings

Ingredients

  • 4 sheets phyllo dough (14 inches x 9 inches)
  • 1 cup cold fat-free milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/3 cup flaked coconut, finely chopped
  • 1/2 cup reduced-fat whipped topping
  • 6 fresh strawberries, divided

Nutritional Facts

1 serving equals 87 calories, 2 g fat (2 g saturated fat), 1 mg cholesterol, 164 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

Directions

  1. Cut four 12-in. x 6-in. pieces of foil. Fold each in half widthwise. Shape each square into a loosely rolled cone, overlapping the edges about 1-1/2 in.; set aside.
  2. Place one sheet of phyllo dough on a work surface; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out. Cut in half lengthwise and widthwise. Carefully wrap one phyllo section around each foil cone; spray again with cooking spray.
  3. Place on an ungreased baking sheet. Bake at 425° for 4-5 minutes or until lightly browned. Immediately remove phyllo from foil cones to a wire rack to cool completely. Repeat entire procedure with remaining phyllo dough.
  4. In a small bowl, whisk the milk, extract and pudding for 2 minutes; fold in coconut and whipped topping. Spoon into a pastry bag fitted with a star tip. Finely chop three strawberries and spoon inside the cones. Pipe pudding mixture into cones. Slice remaining strawberries to use as garnish. Serve immediately. Yield: 8 servings.
Originally published as Coconut Strawberry Phyllo Cones in Light & Tasty April/May 2005, p57

Nutritional Facts

1 serving equals 87 calories, 2 g fat (2 g saturated fat), 1 mg cholesterol, 164 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

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