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Coconut-Strawberry Napoleons

Coconut-Strawberry Napoleons

Nutrition Facts
  • cal. (kcal) 148
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 14 mins at 400°F
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by 2 people
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  • 1 sheet frozen puff pastry (such as Pepperidge Farm), thawed, from a 17.3 oz pkg
  • 1 2 3/4 - ounce package cook-and-serve vanilla pudding
  • 1 13 1/2 - ounce can light coconut milk
  • 1/4 teaspoon coconut extract
  • 1/2 cup shredded coconut
  • 1 pound strawberries, cored and sliced, plus more for garnish
  • Confectioners' sugar for dusting


  1. Heat oven to 400 degrees . Coat a baking sheet with nonstick cooking spray.
  2. On a lightly floured surface, unroll pastry sheet. Cut into 3 equal pieces along folds. Transfer to baking sheet and bake at 400 degrees for 14 minutes or until golden brown. Remove pastry to a wire rack. Cool completely.
  3. Prepare pudding following package directions, replacing milk with coconut milk; allow to cool. Stir in coconut extract and shredded coconut.
  4. Slice each pastry in half horizontally for a total of 6 pieces. Spread a quarter of the pudding over cut side of each of 2 bottom pieces; fan a quarter of the strawberries on each. Repeat layering once more. Top each stack with remaining 2 pieces of pastry. Chill until serving.
  5. With a serrated knife, cut each pastry into 4 equal pieces, using a sawing motion. Dust tops with confectioners' sugar and garnish with additional sliced strawberries.

Nutrition Information for Coconut-Strawberry Napoleons

Servings Per Recipe: 8
PER SERVING: 148 cal., 7 g total fat (4 g sat. fat), 127 mg sodium, 20 g carb. (2 g fiber), 1 g pro.

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