Coconut Cream Pie Pastry Bites
 
Prep time
Total time
 
Creamy Coconut Filling in a crisp and flaky shell topped with toasted coconut.
Author:
Recipe type: Dessert
Serves: 30
Ingredients
  • 1 (3.4 oz) box of Jello instant coconut cream pudding
  • ¾ cup heavy whipping cream
  • ½ cup 2% or whole milk
  • 2 tbsp sour cream
  • 2-3 drops of coconut extract
  • 2 pkgs mini fillo pastry shells (30 little shells; found in freezer section)
  • 1 cup Cool Whip
  • ¼ cup toasted coconut
Instructions
  1. In a small bowl whisk together the instant coconut cream pudding, heavy cream, milk, sour cream, and coconut extract.
  2. Remove shells from packaging. If desired, you can bake them for 3-4 minutes in a 350-degree oven for extra crispness. If you do this, remember to let them cool completely before filling.
  3. Using a small spoon, scoop about a tablespoon of mixture into each shell. Another option is to put the mixture into a Ziploc bag and snip the corner and squeeze filling into shells.
  4. Put a small dollop of Cool Whip (you can put this in a Ziploc bag like the pudding if you want more control over making them all look the same) on top of the pudding mixture and sprinkle with toasted coconut.
  5. Best if served as soon as possible. Pastry shells start to lose crispness when kept in the fridge for longer than a couple of hours.
  6. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/coconut-cream-pie-pastry-bites/