- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- 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
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.
