Tropical Cream Dessert Taco Bowls
Prep
1 Hours
Total Time
2 Hours
Servings
6
Ingredient List
- ¾ cup (175 mL) from 1 can (400 mL) coconut milk (not cream of coconut)
- ¾ cup (175 mL) from 1 can (300 mL) sweetened condensed milk (not evaporated)
- ⅓ cup (75 mL) pineapple juice
- 2 tablespoons (30 mL) coconut-flavoured rum
- 2 tablespoons (30 mL) cornstarch
- 1 egg yolk
- ½ teaspoon (2 mL) vanilla
- ¼ teaspoon (1 mL) coconut extract
- 2 tablespoons (30 mL) butter, melted
- 1 package (144 g) Old El Paso™ Mini Tortilla Bowls (12 Count)
- 2 tablespoons (30 mL) raw sugar or coarse white sugar
- 1 ½ cups (375 mL) sweetened whipped cream or 1 cup (250 mL) heavy whipping cream, whipped, sweetened
- Finely chopped fresh pineapple, toasted macadamia nuts, toasted unsweetened coconut flakes, if desired
Preparation
- In 2-quart (2 L) saucepan, stir coconut milk, condensed milk, pineapple juice, rum, cornstarch and egg yolk with whisk. Cook over medium heat 2 to 3 minutes, beating constantly with whisk, until mixture thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in extracts. Pour into shallow dish; cool 10 minutes. Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate about 2 hours or until completely cool.
- Meanwhile, heat oven to 375°F (190°C). Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Sprinkle raw sugar to cover entire bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.
- Fill each cooled bowl with generous 2 tablespoons (30 mL) filling; top with whipped cream, and garnish with pineapple, nuts and coconut. Serve immediately. Store any remaining bowls in refrigerator.
Expert Tips
- To toast coconut, bake uncovered in ungreased shallow pan at 350°F (180°C) for 5 to 7 minutes, stirring occasionally, until golden brown.
- To toast macadamia nuts, sprinkle in ungreased heavy skillet. Cook over medium heat for 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
- Raw sugar is best for coating the taco bowls since it still contains some molasses, which adds colour and a deep, rich flavour to the dessert.