Coconut Strawberry Phyllo Cones Recipe

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

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

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 sweetened shredded coconut, finely chopped
  • 1/2 cup reduced-fat whipped topping
  • 6 fresh strawberries, divided

Directions

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; 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 each: 87 calories, 2g fat (2g saturated fat), 1mg cholesterol, 164mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 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 sweetened shredded coconut, finely chopped
  • 1/2 cup reduced-fat whipped topping
  • 6 fresh strawberries, divided
  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

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