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.



Recipe Summary

30 mins
30 mins
36 servings


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Use a straw to poke a hole in each strawberry, from top to bottom.

  • 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

35 calories; protein 0.4g; carbohydrates 5.7g; fat 1.3g; cholesterol 0.5mg; sodium 43.3mg. Full Nutrition

Reviews (1)

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Rating: 4 stars
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...makes for a really pretty presentation and allows you to stuff them with more filling. Next time I will cut the milk back to 2/3 cup as the filling was a little on the thin side and didn't set as nicely as I would have liked. Was a bit better after putting the piping bag in the fridge for awhile but I think a tad bit less milk will make it perfect for nicely formed piped rosettes. Taste was delicious and I will definitely make again! Read More