Tropical Coconut Cream Phyllo Nests
Try using seasonal berries in place of the mango and pineapple for a twist on this tropical treat. You can also substitute canned pineapple and bottled mango slices for the fresh fruit. The phyllo nests can be made ahead and stored in an airtight container.
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- Calories: 118
- Fat: 2.7g
- Saturated fat: 1.7g
- Protein: 1.9g
- Carbohydrate: 22.4g
- Cholesterol: 0mg
- Iron: 0.8mg
- Sodium: 100mg
- Calories from fat: 21%
- Fiber: 1g
- Calcium: 7mg
- 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
- Preheat oven to 350°.
- 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 whisk.
- Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep it from drying); lightly coat with cooking spray. Cut sheet into 4 squares, and layer squares in a muffin cup, 1 square at a time, pressing down in the center after each addition so dough takes the shape of the cup. Ruffle edges to create the appearance of a nest. Repeat with remaining phyllo sheets to make 8 nests. Bake at 350° 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.
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