Tropical Dessert Tacos Recipe

Name: Tropical Dessert Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 Lopez); 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 Lopez); Pinch of kosher salt; 1 teaspoon dark rum (optional)

Servings: persons

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 Lopez)
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 Lopez)
Pinch of kosher salt
1 teaspoon dark rum (optional)

1
Prepare the Taco Shells: Preheat oven to 400u00b0F. 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.
2
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.
3
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.
4
Brush edges of shells evenly with 2 tablespoons of the cream of coconut. Dip edges in toasted coconut. Set aside.
5
Prepare the Filling: Toss together mango, pineapple, kiwi, and lime juice in a medium bowl; set aside.
6
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.
7
Assemble the Tacos: Divide fruit mixture evenly among Taco Shells. Top each with a dollop of cream mixture. Top with mint leaves.

989

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 (6-in.) flour tortillas, 3 tablespoons granulated sugar, 1 tablespoon ground cinnamon, 3 tablespoons unsalted butter, melted, and more.

Yes, Tropical Dessert Tacos falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tropical Dessert Tacos

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