Strawberry-Coconut Mousse Cups

Strawberry-Coconut Mousse Cups
By
Contributor
Strawberry-Coconut Mousse Cups
Nasoya

Strawberry-Coconut Mousse Cups

Looking to make something for your sweetheart this year instead of going the traditional boxed chocolate route? These Strawberry-Coconut Mousse Cups are bite-size and delicious and the perfect nightcap after a delicious Valentine's Day dinner. Recipe courtesy of Nasoya.

12
Servings
72
Calories Per Serving
Deliver Ingredients

Ingredients

  • 10 sheets of phyllo dough or wonton wraps, such as Nasoya
  • Nonstick cooking spray
  • 16 Ounces packed firm tofu, drained but not pressed, such as Nasoya
  • ½ Cup sugar
  • 1 Tablespoon pulp-free orange juice
  • 32 fresh strawberries, hulled, rinsed and quartered
  • 1/3 Cup shredded coconut, plus more for sprinkling

Directions

Preheat the oven to 350 degrees F. Lay all 10 sheets of phyllo on a cutting board and slice in half. Stack the halves together and continue to cut and stack until you have 3-by-4-inch squares. Cover with a damp paper towel.

Be careful with the dough, it’s very delicate and tears easily! You’re going to use 4 squares of phyllo per muffin “cup." Spray the inside of the cup with nonstick cooking spray, then add one piece of phyllo. Repeat 3 times, rotating the phyllo pieces at different angles until you’ve built a little cup. Don’t worry about making the fillo line up, the messier it is, the more “artistic” it looks. Repeat until all the cups are made. There will be extra squares in case you tear any. Bake 4 to 5 minutes, keeping an eye on the cups. You want them to brown, but don’t let them get too dark.  When they’re done, allow to cool before adding the mousse. Have extras? Save for another use and store in an airtight container for 2 to 3 days.

Place the tofu, sugar, orange juice, and strawberries into a food processor or high-powered blender, and blend until smooth (this could take a couple minutes). Add the shredded coconut and pulse a few more times to get it mixed in. Chill for at least 30 minutes, then spoon 2 to 3 tablespoons into each cup (more or less depending on preference), top with extra coconut, and serve immediately.

Nutritional Facts

Total Fat
4g
6%
Sugar
3g
3%
Saturated Fat
2g
8%
Carbohydrate, by difference
4g
3%
Protein
5g
11%
Calcium, Ca
71mg
7%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Phosphorus, P
6mg
1%
Selenium, Se
1µg
2%
Sodium, Na
17mg
1%
Water
31g
1%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.