Finish taco night off right with these vibrant handheld desserts, featuring all kinds of fresh vibes via coconut, mango, pineapple, and kiwi. These easy tropical treats use our Dessert Taco Shells to promote fresh fruit as the star of dessert, making them a great choice for the kids. Note: If you are serving these to kiddos, you may want to leave the rum out of the taco filling.
6 (6-in.) flour tortillas
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, melted
2 tablespoons cream of coconut (such as Coco López)
1/3 cup sweetened shredded coconut, toasted
2 cups mango slices (from 1 mango)
2 cups pineapple slices (from 1 pineapple)
2 kiwis, peeled and diced
3 tablespoons fresh lime juice (from 2 limes)
1/2 cup heavy cream
1/4 cup cream of coconut (such as Coco López)
Pinch of kosher salt
1 teaspoon dark rum (optional)
How to Make It
Prepare the Taco Shells: Preheat oven to 400°F. Roll sheets of aluminum foil into 3 loose rolls, each measuring approximately 17 inches long, 1 1/2 inches wide, and 4 inches tall. Place rolls parallel on a rimmed baking sheet.
Stir together sugar and cinnamon in a small bowl. Brush melted butter evenly on both sides of tortillas, and sprinkle both sides evenly with sugar mixture. Drape 2 tortillas over each foil roll, so that they form a taco shell shape.
Bake tortillas in preheated oven until tortillas hold their shape and are lightly browned, about 15 minutes. Transfer shells to a wire rack, and cool completely.
Brush edges of shells evenly with 2 tablespoons of the cream of coconut. Dip edges in toasted coconut. Set aside.
Prepare the Filling: Toss together mango, pineapple, kiwi, and lime juice in a medium bowl; set aside.
Combine cream, cream of coconut, salt, and, if desired, rum in a large bowl. Beat with an electric mixer on high speed until mixture is thick and creamy, about 2 minutes.
Assemble the Tacos: Divide fruit mixture evenly among Taco Shells. Top each with a dollop of cream mixture. Top with mint leaves.