Coconut Cream Pie Pastry Bites

• Baking & Spices

  • 1 cup Cool whip

• Nuts & Seeds

  • 1/4 cup Coconut, toasted
  • 2 drops Coconut extract

• Dairy

  • 1/2 cup 2% or whole milk
  • 3/4 cup Heavy whipping cream
  • 2 tbsp Sour cream

• Desserts

  • 1 3.4oz box Jello instant coconut cream pudding

Found on reallifedinner.com

Description

Ingredients

• 1 3.4oz 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 pkg mini fillo pastry shells (they have 15 little shells in each one) Remember they are inteh freezer section.
• 1 cup Cool Whip
• ¼ cup toasted coconut

Directions

• In a small bowl whish together the instant coconut cream pudding, heavy cream, milk, sour cream and coconut extract
• 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.
• Using a small spoon, scoop about a tablespoon of mixture into each shell. Another option is to put mixture into a ziploc bag and snip the corner and squeeze filling into shells.
• 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 pudding mixture and sprinkle with toasted coconut.
• Best if served as soon as possible. Pastry shells start to loose crispness when kept in the fridge for longer then a couple hours.