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Coquito Phyllo Tarts

Total Time: 45 MIN Makes: 16
Prep Time: 30 MIN Cook Time: 15 MIN

Take Coquito, the classic Puerto Rican holiday creamy coconut rum drink, to the next level. All the festive flavors come together in a creamy tart filling wrapped in flaky phyllo!


16 sheets Athens® Phyllo Dough (9” x 14”), thawed
cooking spray
1/4 cup sugar, divided
2 1/2 teaspoons cinnamon, divided
3/4 teaspoon nutmeg, divided
1 can (15 ounce) coconut cream, refrigerated at least 4 hours
8 ounces cream cheese, softened
2 ounces Bacardi Gold Rum
6 ounces non-dairy whipped topping, such as Cool Whip
3/4 cup sweetened coconut flakes, toasted



Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Reroll unused phyllo sheets and follow storing instructions on package. Spray standard size cupcake/muffin pan with cooking spray.

In a small bowl whisk together 2 tablespoons sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg. Lay one sheet of phyllo on work surface. Spray lightly with cooking spray, sprinkle with a pinch of sugar mixture and layer with another sheet of phyllo. Layer and repeat to form a stack of 4 phyllo sheets. Cut phyllo stack in half lengthwise, then in quarters widthwise yielding 8 rectangles per stack. Cover with plastic wrap. Repeat with remaining phyllo. Gently press one rectangle into cavity of muffin pan with excess hanging over. Spray lightly with cooking spray. Press a second rectangle of phyllo, in opposite direction (like a plus sign), onto first rectangle. Spray lightly with cooking spray and sprinkle with sugar mixture. Repeat process with remaining phyllo. Bake 12-15 minutes or until golden. Cool completely.

In a large bowl, using an electric mixer, beat cream cheese until smooth. Add coconut cream (solids and liquids), 2 tablespoons sugar, 2 teaspoons cinnamon and remaining nutmeg. Beat until incorporated. Slowly add rum while beating on low speed. Fold in whipped topping.

Pipe or spoon 1/4 cup filling into each. (A standard ice cream scoop is 1/4 cup and works well.) Sprinkle with coconut and any remaining sugar mixture. Serve immediately or freeze and serve cold from the freezer.


Serving size: 1 piece (60g), Amount per serving: Calories 210, Total Fat – 10g, Saturated fat – 8g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 90 mg, Dietary Fiber – 1g, Total Carbohydrate –25g Total Sugars – 17g, Protein –2g, Vitamin D – 0%, Calcium 2%, Iron 6%, Potassium 0%