True Lime in The Coconut Macaroon Mini Pies

Ingredients

• 2

  dozen bakery-style coconut macaroons

• 1

  small package vanilla instant pudding mix

• 1 c

  sweetened coconut cream

• 2 tsp

  coconut extract

• 1 c

  half and half

• 8

  packets True Lime

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• 2 c

  sweetened whipped cream (or non-dairy whipped topping)

• 1/2 c

  toasted flake coconut, optional (as topping)

• 1/2 c

  crushed passionfruit (or pineapple)

Directions

1. Place one macaroon in each well of a mini muffin pan, and press a hole in center, spreading to edges. Use silicone muffin liners, if desired.
2. In a bowl, mix together the pudding mix, coconut cream, coconut extract, half and half, and True Lime until well-blended.
3. Fold in 1 cup whipped cream or topping.
4. Fill each cookie crust with pudding mixture and top with whipped cream and topping.
5. Spoon a small amount of passionfruit or pineapple on top of each, and sprinkle with toasted coconut if desired.
6. Chill for 30 minutes, or until ready to serve.