COCONUT STRAWBERRY PHYLLO CONES

Coconut Strawberry Phyllo Cones image

Cute enough to serve weekend guests, these charming desserts come together with phyllo dough and a few kitchen staples.

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 87 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 164mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.