Coconut-Strawberry Napoleons

Coconut-Strawberry Napoleons
Servings: 8 Prep 25 mins Bake 400°F 14 mins


  • 1 sheet frozen puff pastry (such as Pepperidge Farm), thawed, from a 17.3 oz pkg
  • 1 2 3/4 ounce package cook-and-serve vanilla pudding
  • 1 13 1/2 ounce can light coconut milk
  • 1/4 teaspoon coconut extract
  • 1/2 cup shredded coconut
  • 1 pound strawberries, cored and sliced, plus more for garnish
  • Confectioners' sugar for dusting

Make It

1. Heat oven to 400 degrees . Coat a baking sheet with nonstick cooking spray.

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

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

4. 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.

5. 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

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 148, Fat, total (g): 7, chol. (mg): , sat. fat (g): 4, carb. (g): 20, fiber (g): 2, pro. (g): 1, sodium (mg): 127, Percent Daily Values are based on a 2,000 calorie diet.