These mini-desserts featuring a coconut-and-banana flavor combo and a Mini Phyllo Shell crunch put the flavors of the islands in the palm of your hand.
- 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 Phyllo Shells (1 box)
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.
When ready to assemble, peel the banana. Slice down the center lengthwise, then cut ¼” semi circles from the halved banana. Place one semi-circle of banana in the bottom of each shell. Spoon about ½ teaspoon of coconut mixture over the banana. Garnish with crumbled banana chips. Serve immediately.
Serving Suggestion: Before filling shells, place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.
Serving size: 1 shell (14g), Amount per serving: Calories 25, Calories from Fat – 10, Total Fat – 1g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 15 mg, Total Carbohydrate – 4g, Dietary Fiber – 0g, Sugars – 2g, Protein – 1g, Vitamin A – 0%, Vitamin C – 2%, Calcium – 0%, Iron – 0%