Coconut Banana Mini Phyllo Cream Pies

Coconut Banana Mini Phyllo Cream Pies

Serving Suggestion: Before filling shells, place the shells on a baking sheet and bake in preheated 350 degrees F oven for 3-5 minutes for added crispness.


  • 1 tablespoon coconut milk
  • 1 1/2 tablespoons 0% Greek yogurt, such as Fage®
  • 1 teaspoon agave syrup
  • 1/8 teaspoon almond extract
  • 2 teaspoons sweetened coconut flake, toasted
  • 1 banana
  • Banana chips, crumbled for garnish
  • 15 Athens® Mini Fillo Shells (1 box)


  1. 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.
  2. When ready to assemble, peel the banana. Slice down the center lengthwise, then cut 1/4-inch semi circles from the halved banana. Place one semi-circle of banana in the bottom of each shell. Spoon about 1/2 teaspoon of coconut mixture over the banana. Garnish with crumbled banana chips.
  3. Serve immediately.

Prep Time: 15 Min | Total Time: 15 Min | Yield: 15 desserts

Recipe and photo used with permission from:

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