• 2 Ratings
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Ingredients

Directions

  • Heat oven to 400°. Coat a baking sheet with nonstick cooking spray.

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  • On a lightly floured surface, unroll pastry sheet. Cut into 3 equal pieces along folds. Transfer to baking sheet and bake at 400° for 14 minutes or until golden brown. Remove pastry to a wire rack. Cool completely.

  • Prepare pudding following package directions, replacing milk with coconut milk; allow to cool. Stir in coconut extract and shredded coconut.

  • 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.

  • 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 Facts

148 calories; 7 g total fat; 0 mg cholesterol; 127 mg sodium. 20 g carbohydrates; 1 g protein;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0