Coconut Banana Mini Phyllo Cream Pies

Prep: 15 min | Total: 15 min | Yield: 15 desserts

Ingredients

• 1 tablespoon coconut milk
• 1 1/2 tablespoons 0% Greek yogurt, such as Fage®
• 1 teaspoon agave syrup
• 1/8 teaspoon almond extract
• 2 teaspoons sweetened coconut flake, toasted
• 1 banana
• Banana chips, crumbled for garnish
• 15 Athens® Mini Fillo Shells (1 box)

Instructions

1. In a small mixing bowl, combine coconut milk, Greek yogurt, agave syrup, almond extract and toasted coconut flakes. Mix thoroughly. Cover with plastic wrap and refrigerate for 1 hour.
2. When ready to assemble, peel the banana. Slice down the center lengthwise, then cut 1/4 inch semi circles from the halved banana. Place one semi-circle of banana in the bottom of each shell. Spoon about 1/2 teaspoon of coconut mixture over the banana. Garnish with crumbled banana chips.
3. Serve immediately.

Notes

Serving Suggestion: Before filling shells, place the shells on a baking sheet and bake in preheated 350 degrees F oven for 3-5 minutes for added crispness.

Attribution

Recipe and photo used with permission from: Athens Foods, Inc.