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Coconut Strawberry Phyllo Cones

 Coconut Strawberry Phyllo Cones
Cute enough to serve weekend guests, these charming desserts come together with phyllo dough and a few kitchen staples.
8 ServingsPrep: 35 min. Bake: 5 min. + cooling


  • 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


  • 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.
  • 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.
  • 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.
  • In a small bowl, whisk the milk, extract and pudding for 2 minutes;

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Coconut Strawberry Phyllo Cones (continued)

Directions (continued)

  • 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.
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.