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Tropical Cream Mini Taco Boats™

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  • 60 min prep time
  • 2 hr 0 min total time
  • 13 ingredients
  • 6 servings
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Biting into this creamy, coconutty treat might be just as good as dipping your toes into the cool waters of Maui. Make this tropical dessert for your next luau-themed party, and your guests will be in paradise.

Ingredients

3/4
cup (from 14-oz can) coconut milk (not cream of coconut)
3/4
cup (from 14-oz can) sweetened condensed milk (not evaporated)
1/3
cup pineapple juice
2
tablespoons coconut-flavored rum
2
tablespoons cornstarch
1
egg yolk
1/2
teaspoon vanilla
1/4
teaspoon coconut extract
2
tablespoons butter, melted
1
package Old El Paso™ Taco Boats™ mini soft flour tortillas
2
tablespoons raw sugar or coarse white sugar
1 1/2
cups sweetened whipped cream or 1 cup heavy whipping cream, whipped, sweetened
Finely chopped fresh pineapple, toasted macadamia nuts, toasted unsweetened coconut flakes, if desired

Steps

  • 1 In 2-quart 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.
  • 2 Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each boat. Sprinkle raw sugar to cover entire boat. Place boats on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Boats will crisp as cooled. Remove to cooling rack to cool.
  • 3 Fill each cooled boat with generous 2 tablespoons filling; top with whipped cream, and garnish with pineapple, nuts and coconut. Serve immediately. Store any remaining boats in refrigerator.
  • 1 In 2-quart 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.
  • 2 Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each boat. Sprinkle raw sugar to cover entire boat. Place boats on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Boats will crisp as cooled. Remove to cooling rack to cool.
  • 3 Fill each cooled boat with generous 2 tablespoons filling; top with whipped cream, and garnish with pineapple, nuts and coconut. Serve immediately. Store any remaining boats in refrigerator.

Expert Tips

To toast coconut, bake uncovered in ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.

To toast nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
474.0
Calories from Fat
190
% Daily Value
Total Fat
28.0g
43%
Saturated Fat
21.0g
105%
Trans Fat
1/2g
Cholesterol
74.8mg
25%
Sodium
99.0mg
4%
Total Carbohydrate
48.8g
16%
Dietary Fiber
0.1g
0%
Sugars
42.8g
Protein
7.7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6.30%
6%
Calcium
22.20%
22%
Iron
13.70%
14%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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