Mini Coconut Cups are about the cutest little desserts ever. They are so light and creamy with a touch of crunch from the lightly toasted coconut on top. Mini Coconut Cups are so yummy you will go “coco-nuts!”
In preparing for the new year I am really trying to find simplicity to some of my recipes, not to mention keeping them on the fit-fabulous side. Well, Mini Coconut Cups serve up just that! They are made with four ingredients, pre-cooked phyllo cups and some toasted coconut, now how simple and delicious can one thing be. Not only are they simple to make they are such a cute display it makes them hard to resist. I love that Mini Coconut Cups are made with unsweetened coconut milk which is rich in fiber, vitamins C, E, B1, B3, B5 and B6 and is lactose free and vegan friendly.
I took these Mini Coconut Cups over to my sister in laws house for New Years Eve and watched them get devoured as soon as I put them out. My younger brother, who is not the biggest on coconut flavors really liked them, plus when the kids like them I know I have hit the jackpot. Such simplicity makes this recipe of Mini Coconut Cups that much more exciting to make again. What a great light dessert for a Sunday brunch, baby shower, or Easter dinner. Mini Coconut Cups may be “mini” but they sure can hold their own. xoxo
- 4oz-softened 1/3 less fat cream cheese
- 4-tablespoons powdered sugar
- 6-tablespoons unsweetened coconut milk
- 1-cup fat free cool whip
- 1-package ready to serve mini phyllo shells ( 15 per package)
- 1/4-cup toasted unsweetened shredded coconut
- Toast shredded coconut in a skillet on light heat until golden brown, set aside.
- Place cream cheese and powdered sugar in a bowl and beat with electric mixer until smooth.
- Beat in coconut milk until blended.
- Beat in cool whip until blended
- Place in refrigerator for 20 minutes
- Place filling in a ziplock bag, seal and snip a corner off or place in piping bag and fill each phyllo cup about 3/4 of the way full.
- Top with toasted shredded coconut. Enjoy!