Mocha-Nut Cream Cups
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
62
Spice
59
Sweetness
61
Sourness
50
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F
2
Lightly spray backside of muffin pan with cooking spray; set aside
3
Unroll pie crust
4
With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds
5
Form rounds over the back of prepared muffin cups to make dessert cups
6
Prick cups lightly with a fork
7
Bake in preheated oven for 8 to 10 minutes or until golden
8
Remove from oven; set aside to cool
9
While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl
10
Stir to combine
11
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
12
Fold in half of the coconut until combined
13
Spoon pudding mixture into cooled dessert cups
14
Top with a dollop of whipped topping and sprinkle with toasted coconut