Mocha-nut Cream Cups

Ingredients

• 1 teaspoon coconut extract 
• 2 cups heavy whipping cream 
• 2 ounce cheesecake pudding sugar-free instant flavored
• 4 teaspoons espresso powder instant
• 1 can coconut milk light
• 15 ounce pie crust refrigerated thawed
• 1 cup flake coconut sweetened toasted for garnish
• 4 servings non-dairy whipped topping for garnish

Equipment

• oven
• mixing bowl
• hand mixer
• muffin liners
• muffin tray

Directions

1. Preheat oven to 450 degrees F. Lightly spray backside of muffin pan with cooking spray; set aside.
2. Unroll pie crust. With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds. Form rounds over the back of prepared muffin cups to make dessert cups. Prick cups lightly with a fork.
3. Bake in preheated oven for 8 to 10 minutes or until golden.
4. Remove from oven; set aside to cool.
5. While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl. Stir to combine.
6. Sprinkle instant pudding mix over cream mixture and with an electric hand mixer on low speed beat until medium stiff beaks form; about 6 minutes. Fold in half of the coconut until combined.
7. Spoon pudding mixture into cooled dessert cups. Top with a dollop of whipped topping and sprinkle with toasted coconut.