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Pudding and Cream-Filled Strawberries


"This is such an elegant looking snack or dessert. It's a lovely addition to the buffet table and is one of the first things to go."
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30 m servings 35 cals
Original recipe yields 36 servings

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  • Prep

  • Ready In

  1. Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
  2. Use a straw to poke a hole in each strawberry, from top to bottom.
  3. Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.


  • Cook's Notes:
  • Add more extract for a stronger coconut flavor, or use different extracts for whatever mood you're in.
  • Lighten up the cream by using skim milk and sugar free pudding and whipped topping.
  • Sprinkle the serving plate with coconut flakes or nonpareils for a more festive look.

Nutrition Facts

Per Serving: 35 calories; 1.3 g fat; 5.7 g carbohydrates; 0.4 g protein; < 1 mg cholesterol; 43 mg sodium. Full nutrition

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Made these for Christmas and they were a hit. I don't like coconut so I used almond extract instead (vanilla would be good as well) and I sliced the strawberries into a floret and stuffed them....