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Recipe Summary

prep:
25 mins
bake:
14 mins
total:
39 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°. Coat a
    baking sheet with nonstick
    cooking spray.

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  • On a lightly floured surface,
    unroll pastry sheet. Cut into 3
    equal pieces along folds.
    Transfer to baking sheet and
    bake at 400° for 14 minutes or
    until golden brown. Remove
    pastry to a wire rack. Cool
    completely.

  • Prepare pudding following
    package directions, replacing
    milk with coconut milk; allow
    to cool. Stir in coconut extract
    and shredded coconut.

  • Slice each pastry in half
    horizontally for a total of 6 pieces.
    Spread a quarter of the pudding
    over cut side of each of 2 bottom
    pieces; fan a quarter of the
    strawberries on each. Repeat
    layering once more. Top each
    stack with remaining 2 pieces of
    pastry. Chill until serving.

  • With a serrated knife, cut
    each pastry into 4 equal
    pieces, using a sawing motion.
    Dust tops with confectioners'
    sugar and garnish with
    additional sliced strawberries.

Nutrition Facts

148 calories; fat 7g; saturated fat 4g; carbohydrates 20g; insoluble fiber 2g; protein 1g; sodium 127mg.
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