In The Bender Kitchen: Culinary arts teacher Joanna Siciliano cooks toasted coconut pumpkin mousse with her student

NEW HAVEN, Conn. (WTNH) — We have an easy dessert you can make for Halloween or even Thanksgiving.

Culinary Arts Teacher Joanna Siciliano and her student Eric Giulini from Haddam-Killingworth High School shows us how to make toasted coconut pumpkin mousse.

It takes 35 minutes to prep this dessert and about 15 minutes to cook. The recipe serves about six people.

Toasted Coconut Pumpkin Mousse


  • 6 sugar ice cream cones
  • Vegetable cooking spray
  • All-purpose flour
  • One pack Crescent rolls
  • Sanding sugar (optional)
  • 1/2 cup unsweetened coconut milk
  • 1 (3.4-oz.) package vanilla instant pudding mix
  • 3/4 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1 cup cool whip
  • 1/2 cup caramel topping, warmed
  • 1/2 cup shredded flaked coconut, toasted
  • Hollowed out small sugar pumpkin lined with plastic wrap


For Cornucopias follow directions 1-5. If making and placing in pumpkin omit directions 1-5

  1. Preheat oven to 350ºF.
  2. Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray. Set aside.
  3. Lightly flour your work surface. Roll out the crescent rolls onto the work surface. form 3 rectangles by putting the triangles together then cut each rectangle lengthwise into 4 strips, making 12 strips total.
  4. Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping the edges of the pastry (the strip will not reach the bottom of the cone).
  5. Spray the pastry cone with the cooking spray and sprinkle with the sanding sugar (optional). Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet lined with parchment paper. Repeat with the remaining pastry strips.
  6. Bake the crescent roll cornucopias for 15 minutes 350, or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones.
  7. Beat the coconut milk, pudding mix, pumpkin, cinnamon and half the toasted coconut in a medium bowl with a whisk until the mixture is thickened.
  8. Fold the cool whip into the pumpkin mixture then spoon or pipe the mixture into the pastry cones or into hollowed out sugar pumpkin.
  9. If making place the pastries onto serving plates. Drizzle the pastries with the caramel and sprinkle with toasted coconut.

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