Ingredients

• 1/2 (15-ounce) box refrigerated pie crust, thawed
• 2 cups heavy whipping cream
• 1 can light coconut milk
• 4 teaspoons instant espresso powder
• 1 teaspoon coconut extract
• 2 (1-ounce) boxes cheesecake flavored sugar-free instant pudding
• 1 cup sweetened flake coconut, plus 1/3 cup toasted coconut, for garnish
• Whipped topping, for garnish

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Instructions

1. Preheat oven to 450 degrees F. Lightly spray backside of muffin pan with cooking spray; set aside.
2. Unroll pie crust. With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds. Form rounds over the back of prepared muffin cups to make dessert cups. Prick cups lightly with a fork. Bake in preheated oven for 8 to 10 minutes or until golden. Remove from oven; set aside to cool.
3. While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl. Stir to combine. Sprinkle instant pudding mix over cream mixture and with an electric hand mixer on low speed beat until medium stiff beaks form; about 6 minutes. Fold in half of the coconut until combined.
4. Spoon pudding mixture into cooled dessert cups. Top with a dollop of whipped topping and sprinkle with toasted coconut.