Tropical Coconut Cream Phyllo Nests

Saturday, October 31, 2009

I love the flavor of coconut and pineapple so this dessert was right up my alley. I actually made these for my parents when I went to visit them since they both love coconut and tropical fruits as much as I do. It was a nice dessert with a crispy crust filled with coconut cream, pineapple and mango. Very elegant. Delicious for just 2 points each. Another simpler way could be to use those miniature phyllo shells that  are already made and you just pop in the oven instead of cutting and layering 8 phyllo sheets. I am sure the results would taste the same, but this just makes one larger dessert. As you can see, I could only fit 3 on a large plate. Very yummy! I also wanted to wish everyone a Happy Halloween!


Tropical Coconut Cream Phyllo Nests
From Weight Watchers Annual Recipes for Success 2008

Ingredients:
1 cup light coconut milk, divided
1 tablespoon cornstarch
1/4 cup plus 2 teaspoons powdered sugar, divided
1/2 teaspoon vanilla extract
8 (12 x 8 inch) sheets frozen phyllo dough, thawed
Cooking Spray
1 cup diced peeled ripe mango (about 1 medium)
1 cup diced pineapple

Directions:
Preheat oven to 350 degrees.
Combine 1/4 cup coconut milk and cornstarch in a small saucepan; stir with a whisk until cornstarch is completely dissolved. Add remaining 3/4 cup coconut milk, stirring until smooth. Bring to a boil over medium heat, and cook 1 minute, stirring frequently. Remove from heat, and cool completely. Add 1/4 cup powdered sugar and vanilla, stirring with a whisk.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep it from drying). Cut sheet into 4 squares. Place a square in a muffin pan and then spray lightly with cooking spray. Then place another layer on top of that layer and spray; pressing down in the center after each addition so dough takes the shape of the cup. Repeat layers until you have used all 4 squares per muffin cup, spraying with cooking spray in between each layer. Ruffle edges to create the appearance of a nest.  Repeat with remaining phyllos sheets to make 8 nests. Bake at 350 degrees for 5 minutes or until golden. Remove from oven, and cool completely.
Combine mango and pineapple in a medium bowl. Spoon 2 tablespoons coconut milk mixture into each phyllo nest; top each with 1/4 cup fruit mixture. Dust evenly with remaining 2 teaspoons powdered sugar.

Servings: 8   Points: 2   Calories: 118   Fat: 2.7g   Fiber: 1 g



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One Response to “Tropical Coconut Cream Phyllo Nests”

  1. This sounds delicious and elegant. I think I just might have to "steal" this recipe, grins.

    ReplyDelete

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