for this recipe Easy Raspberry Coconut Sliders
|1 pouch||Shirriff Coconut Pudding & Pie Filling|
|0.5 cup||Whipping Cream|
|0.25 cup||raspberry jam|
|12||brioche slider buns|
|2 tbsp||unsweetened shredded coconut, toasted|
|0 cup||Icing sugar, sifted and divided|
Prepare pudding as per package directions. Cover surface directly with plastic wrap; refrigerate for at least 4 hours or up to 24 hours or until chilled through.
Using electric mixer, beat whipping cream until stiff; stir half into pudding. Gently fold in remaining whipped cream until no streaks remain.
Spread jam over bottom halves of slider buns. Top with coconut cream and raspberries. Sprinkle with toasted coconut and cap with remaining buns. Dust with icing sugar. Serve immediately.
• Raspberries can be replaced with fresh strawberries, blueberries or chopped pineapple.
• For added indulgence, drizzle fruit with melted chocolate before capping and garnishing.