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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: At Ease Italian

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/2 (15-ounce) box refrigerated pie crust, thawed
2 cups heavy whipping cream
1 can light coconut milk
4 teaspoons instant espresso powder
1 teaspoon coconut extract
2 (1-ounce) boxes cheesecake flavored sugar-free instant pudding
1 cup sweetened flake coconut, plus 1/3 cup toasted coconut, for garnish
Whipped topping, for garnish

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.

My Private Notes

Name: Mocha-nut Cream Cups
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/2 (15-ounce) box refrigerated pie crust, thawed; 2 cups heavy whipping cream; 1 can light coconut milk; 4 teaspoons instant espresso powder; 1 teaspoon coconut extract; 2 (1-ounce) boxes cheesecake flavored sugar-free instant pudding; 1 cup sweetened flake coconut, plus 1/3 cup toasted coconut, for garnish; Whipped topping, for garnish