These small cream pies are made from Athens Fillo Dough and are the perfect addition to any Easter brunch menu.
Phyllo dough is built for a lighter fare dessert tray. The dough itself bakes to a light and crispy finish, and serves as a healthier, lighter alternative traditional frozen pastry, containing zero saturated fat, zero trans fat and zero cholesterol.
These bite-sized mini cream pies will be the perfect treat for a traditional Easter holiday or an “anytime” spring party.
In a small mixing bowl, combine coconut milk, Greek yogurt, agave syrup, almond extract and toasted coconut flakes. Mix thoroughly. Cover with plastic wrap and refrigerate for 1 hour.
When ready to assemble, peel the banana. Slice down the center lengthwise, then cut ¼” semi circles from the halved banana. Place one semi-circle of banana in the bottom of each shell. Spoon about ½ teaspoon of coconut mixture over the banana. Garnish with crumbled banana chips. Serve immediately.
Serving Suggestion: Before filling shells, place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.