Coconut Strawberry Phyllo Cones

• 4 sheets phyllo dough (14 inches x 9 inches)
• 1 cup cold fat-free milk
• 1/2 teaspoon coconut extract
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/3 cup sweetened shredded coconut, finely chopped
• 1/2 cup reduced-fat whipped topping
• 6 fresh strawberries, divided

1. Cut four 12-in. x 6-in. pieces of foil. Fold each in half widthwise. Shape each square into a loosely rolled cone, overlapping the edges about 1-1/2 in.; set aside.
2. Place one sheet of phyllo dough on a work surface; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out. Cut in half lengthwise and widthwise. Carefully wrap one phyllo section around each foil cone; spray again with cooking spray.
3. Place on an ungreased
4. . Bake at 425u0b0 for 4-5 minutes or until lightly browned. Immediately remove phyllo from foil cones to a wire rack to cool completely. Repeat entire procedure with remaining phyllo dough.
5. In a small bowl, whisk the milk, extract and pudding for 2 minutes; fold in coconut and whipped topping. Spoon into a pastry bag fitted with a star tip. Finely chop three strawberries and spoon inside the cones. Pipe pudding mixture into cones. Slice remaining strawberries to use as garnish. Serve immediately.

phyllo, cold fatfree, coconut, coconut, topping, fresh strawberries

Taken from www.tasteofhome.com/recipes/coconut-strawberry-phyllo-cones/ (may not work)