COCONUT STRAWBERRY PHYLLO CONES
Cute enough to serve weekend guests, these charming desserts come together with phyllo dough and a few kitchen staples.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut four 12-in. x 6-in. pieces of foil. Fold each in half widthwise. Shape each square into a loosely rolled cone, overlapping the edges about 1-1/2 in.; set aside., Place one sheet of phyllo dough on a work surface; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out. Cut in half lengthwise and widthwise. Carefully wrap one phyllo section around each foil cone; spray again with cooking spray. , Place on an ungreased baking sheet. Bake at 425° for 4-5 minutes or until lightly browned. Immediately remove phyllo from foil cones to a wire rack to cool completely. Repeat entire procedure with remaining phyllo dough., In a small bowl, whisk the milk, extract and pudding for 2 minutes; fold in coconut and whipped topping. Spoon into a pastry bag fitted with a star tip. Finely chop three strawberries and spoon inside the cones. Pipe pudding mixture into cones. Slice remaining strawberries to use as garnish. Serve immediately.
Nutrition Facts : Calories 87 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 164mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY-COCONUT SCONES
I love strawberries, and coconut, so this sounds especially good to me. Found in an old issue of Woman's Day magazine. I haven't tried yet but plan to soon.
Provided by ReeLani
Categories Scones
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Grease a large baking sheet.
- Mix first 6 ingredients in a large bowl.
- In a small bowl blend cream and eggs together, then pour over flour mixture, add strawberries, and stir just until mixed and dough clumps together.
- Scrape dough onto center of prepared baking sheet and pat into a 9-inch round (dough will be very sticky).
- Sprinkle dough with 2 tbs of sugar.
- Grease a long knife and cut round of dough into 8 wedges, but don't separate wedges.
- Bake 30-35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean.
- Recut wedges.
Nutrition Facts : Calories 305.2, Fat 14, SaturatedFat 9.2, Cholesterol 83.4, Sodium 339, Carbohydrate 40.5, Fiber 2.2, Sugar 16.8, Protein 5.5
PHYLLO NESTS WITH STRAWBERRIES AND HONEY
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Categories Milk/Cream Mixer Berry Dessert Bake Quick & Easy Strawberry Summer Honey Phyllo/Puff Pastry Dough Pastry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Without unrolling phyllo log, cut 2 (3/8-inch-thick) slices crosswise from one end of log and thaw slices 5 minutes. (Save remaining frozen phyllo for another use.)
- Preheat oven to 375°F.
- Lightly brush a baking sheet with some of melted butter.
- Carefully unfurl slices from phyllo rolls on a work surface, discarding any plastic or paper rolled within. Gently separate strands, keeping them parallel, then gather into 4 groups, about 14 strands each. Cover 3 groups with plastic wrap. Gently hold one end of remaining (uncovered) group of strands and brush with some of melted butter, then dust with 1/2 teaspoon confectioners sugar using a fine-mesh sieve. Flip over and brush other side with butter and dust with confectioners sugar in same manner. Loosely coil up coated strands to form a small nest and put on baking sheet. Repeat with remaining clusters to form 3 more nests.
- Bake nests in middle of oven until golden, 8 to 10 minutes. Cool nests on sheet on a rack, 8 to 10 minutes.
- Beat cream with granulated sugar in a bowl with an electric mixer until it just holds soft peaks. Drizzle each phyllo nest all over with 1/4 teaspoon honey and put 1 tablespoon whipped cream in center. Top with strawberries and remaining cream, then drizzle each dessert with 1/4 teaspoon more honey.
THE BEST STRAWBERRY COCONUT PIE
This pie combines two of my favorite's..a coconut crust filled with a beautiful strawberry filling. It's easy and delish!!! I got this recipe from a lady at a Strawberry festival, if you like coconut and strawberries..you will love this. Pie is a beautiful pink and white when finished and makes an impressive presentation.
Provided by Country Cook in Okl
Categories Pie
Time 45m
Yield 1 9 inch pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine coconut and butter in a small bowl. Put in a 9 inch greased pie pan and press to bottom and up the sides. Bake at 300 for 30-35 mins or until golden brown. Cover edges of crust with foil loosely to prevent over baking. Cool crust on wire rack.
- Combine strawberries and sugar in a large bowl and let stand 15 minutes In a small saucepan sprinkle gelatin over cold water and let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved. Stir in lemon juice. Pour into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Top each slice with a fresh strawberry and sprig of mint at presentation if you desire.
Nutrition Facts : Calories 420.4, Fat 22.4, SaturatedFat 16.6, Cholesterol 34.7, Sodium 104.3, Carbohydrate 53.3, Fiber 2.2, Sugar 50.5, Protein 5.7
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