Mocha-nut Cream Cups

1. 1

   Preheat oven to 450 degrees F. Lightly spray backside of muffin pan with cooking spray; set aside.

2. 2

   Unroll pie crust.

3. 3

   With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds.

4. 4

   Form rounds over the back of prepared muffin cups to make dessert cups.

5. 5

   Prick cups lightly with a fork.

6. 6

   Bake in preheated oven for 8 to 10 minutes or until golden.

7. 7

   Remove from oven; set aside to cool.

8. 8

   While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl.

9. 9

   Stir to combine.

10. 10

    Sprinkle instant pudding mix over cream mixture and with an electric hand mixer on low speed beat until medium stiff beaks form; about 6 minutes.

11. 11

    Fold in half of the coconut until combined.

12. 12

    Spoon pudding mixture into cooled dessert cups.

13. 13

    Top with a dollop of whipped topping and sprinkle with toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.