How to Make a Dessert Taco

Use filling amounts appropriate for the number of tacos you'll be making., Add Nutella to a double boiler., Dip the edges of the taco shells in the melted Nutella., Place the Nutella-dipped tacos into the freezer., Cut the fruit while the tacos are...

9 Steps 1 min read Medium

Step-by-Step Guide

  1. Step 1: Use filling amounts appropriate for the number of tacos you'll be making.

    This has been left open purposefully, so judge using your cooking intuition., Heat over medium heat to melt.

    Alternatively, zap in the microwave. , Cover a small way down the edges, not too much.

    Lay on a parchment covered baking sheet., Freeze for 15 to 20 minutes, or until set., Hull and halve the strawberries and peel and slice the kiwifruit., Fill each shell with the vanilla pudding.

    You can vary the pudding flavor as preferred. , Pipe or spoon whipped cream across the top of the fruit., Although optional, it adds a tasty and fancy touch., Arrange on serving plates and offer as dessert.
  2. Step 2: Add Nutella to a double boiler.

  3. Step 3: Dip the edges of the taco shells in the melted Nutella.

  4. Step 4: Place the Nutella-dipped tacos into the freezer.

  5. Step 5: Cut the fruit while the tacos are setting.

  6. Step 6: Remove the tacos from the freezer.

  7. Step 7: Add fruit pieces to each taco.

  8. Step 8: Sprinkle with powdered sugar for garnish.

  9. Step 9: Serve.

Detailed Guide

This has been left open purposefully, so judge using your cooking intuition., Heat over medium heat to melt.

Alternatively, zap in the microwave. , Cover a small way down the edges, not too much.

Lay on a parchment covered baking sheet., Freeze for 15 to 20 minutes, or until set., Hull and halve the strawberries and peel and slice the kiwifruit., Fill each shell with the vanilla pudding.

You can vary the pudding flavor as preferred. , Pipe or spoon whipped cream across the top of the fruit., Although optional, it adds a tasty and fancy touch., Arrange on serving plates and offer as dessert.

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Kimberly Jenkins

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