Tropical Cream Dessert Taco Bowls - Old El Paso

Name: Tropical Cream Dessert Taco Bowls - Old El Paso
Ingredients: ¾ cup (175 mL) from 1 can (400 mL) coconut milk (not cream of coconut); ¾ cup (175 mL) from 1 can (300 mL) sweetened condensed milk (not evaporated); ⅓ cup (75 mL) pineapple juice; 2 tablespoons (30 mL) coconut-flavoured rum; 2 tablespoons (30 mL) cornstarch; 1 egg yolk; ½ teaspoon (2 mL) vanilla; ¼ teaspoon (1 mL) coconut extract; 2 tablespoons (30 mL) butter, melted; 1 package (144 g) Old El Paso™ Mini Tortilla Bowls (12 Count); 2 tablespoons (30 mL) raw sugar or coarse white sugar; 1 ½ cups (375 mL) sweetened whipped cream or 1 cup (250 mL) heavy whipping cream, whipped, sweetened; Finely chopped fresh pineapple, toasted macadamia nuts, toasted unsweetened coconut flakes, if desired

www.oldelpaso.ca

Make this tropical dessert for your next dinner party, and your guests will feel like they're on vacation! This recipe is sure to steal any show â€“ it is so pretty and simply sumptuous.

Keywords

Tropical cream
coconut
dessert bowl
mini tortilla bowl
pineapple

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Ingredients

¾ cup (175 mL) from 1 can (400 mL) coconut milk (not cream of coconut)
¾ cup (175 mL) from 1 can (300 mL) sweetened condensed milk (not evaporated)
⅓ cup (75 mL) pineapple juice
2 tablespoons (30 mL) coconut-flavoured rum
2 tablespoons (30 mL) cornstarch
1 egg yolk
½ teaspoon (2 mL) vanilla
¼ teaspoon (1 mL) coconut extract
2 tablespoons (30 mL) butter, melted
1 package (144 g) Old El Paso™ Mini Tortilla Bowls (12 Count)
2 tablespoons (30 mL) raw sugar or coarse white sugar
1 ½ cups (375 mL) sweetened whipped cream or 1 cup (250 mL) heavy whipping cream, whipped, sweetened
Finely chopped fresh pineapple, toasted macadamia nuts, toasted unsweetened coconut flakes, if desired