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Pina Colada Cups

Total Time: 150 MIN Makes: 15 Desserts
Prep Time: 135 MIN Cook Time: 15 MIN

The tropical fruits associated with the drink this dessert is named for — pineapple and coconut — top the bill (and can even share it with a touch of rum) in these bite-sized Mini Phyllo Shell treats.

  • 2/3 cup mini marshmallows
  • 2 tablespoons milk
  • 1 tablespoon granulated sugar
  • 2 tesapoons pineapple juice
  • 2 teaspoons canned coconut cream
  • 1 teaspoon butter
  • 1/3 cup heavy whipping cream
  • 2 teaspoons drained, crushed canned pineapple
  • 1 teaspoon shredded coconut
  • 1 teaspoon dark rum (optional)
  • 1 package (15 count) Athens® Phyllo Shells or Chocolate Phyllo Shells
  • 2 tablespoons, shredded, toasted coconut, for garnish


In a small pan, combine marshmallows, milk, sugar, pineapple juice, coconut cream and butter. Cook over low heat. Stir constantly until mixture is smooth. Chill for 1 hour. In medium bowl, whip heavy cream to full volume. Fold into chilled mixture. Add pineapple, coconut and rum. Mix lightly. Chill for 1 hour. Spoon 1 rounded teaspoon of filling into each Phyllo Shell. Garnish with toasted coconut. Serve immediately or freeze.


These taste great frozen too! Make a large batch and keep in airtight containers in the freezer for a special frozen treat.