Cook / Dessert

Coconut Phyllo Dessert Cups

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Want to look like a rock star at your next gathering?  These delectable dessert cups are simple to throw together, quick to cook and will take whatever dessert you put in them to the next level.  If you don’t like coconut, you could always switch it up and use slivered almonds, graham cracker crumb, chocolate shavings or even cinnamon.

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Coconut Phyllo Dessert Cups

5 sheets phyllo dough
2 teaspoons sugar
2 tablespoons shredded coconut
½ stick unsalted butter

Preheat oven to 400 degrees.  In a small pan, heat butter on medium low heat until just melted, remove from burner and skim off milk solids.

On a large work surface, place one sheet of phyllo dough, brush lightly with butter, sprinkle with ½ teaspoon sugar and ½ tablespoon coconut.  Repeat with 3 more sheets of phyllo.  Cover with last sheet of phyllo and brush with butter only.

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Using a pizza cutter or very sharp knife, being careful not to drag dough, cut dough into desired shapes based on the kind of pan you are using.  I have these “fancy” tart tins but muffin tins would work just as well. Once dough is cut, press into pans, butter side down and trim.  Brush inside of cups with a little more butter and sprinkle with a tiny bit more sugar.

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Bake for 10-12 minutes or until cups are golden.  Let rest until cool and, using a sharp knife, carefully pop the cups out of the tin.

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Fill with desired dessert.  These are filled with butter pecan ice cream from Liled’s in Vallejo, CA and topped with some pistachio pudding I whipped up from a box.

Happy Easter!

Eat Well!


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