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



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.

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