Coconut Strawberry Phyllo Cones

1. 1

   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.

2. 2

   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.

3. 3

   Place on an ungreased

4. 4

   . Bake at 425u00b0 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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.