Recipe courtesy of Sandra Lee
Episode: At Ease Italian
Mocha-nut Cream Cups
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 450 degrees F. Lightly spray backside of muffin pan with cooking spray; set aside.

Unroll pie crust. With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds. Form rounds over the back of prepared muffin cups to make dessert cups. Prick cups lightly with a fork. Bake in preheated oven for 8 to 10 minutes or until golden. Remove from oven; set aside to cool.

While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl. Stir to combine. Sprinkle instant pudding mix over cream mixture and with an electric hand mixer on low speed beat until medium stiff beaks form; about 6 minutes. Fold in half of the coconut until combined.

Spoon pudding mixture into cooled dessert cups. Top with a dollop of whipped topping and sprinkle with toasted coconut.

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Creamed Spinach

Recipe courtesy of Tyler Florence

Cream of Broccoli Soup

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Banana and Coconut Cream Pie with Graham Cracker Crust

Recipe courtesy of Nancy Fuller

Avocado Ice Cream

Recipe courtesy of Irene Wong

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking