Strawberry, Coconut & Rum Parcels

A nice little afternoon treat for you to enjoy.  It has a beautiful crunchy base and sweet moreish strawberries that are topped onto a coconut rum crumble.


  • 5 sheets filo pastry, thawed
  • 50 gms unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 1/2 cups shredded coconut
  • 1 tablespoon Bacardi Rum
  • 2 tablespoons honey
  • 125 gms strawberries, hulled and sliced
  • Icing sugar for dusting, optional


  1. Brush the melted butter onto each filo pastry and place on top of each other.
  2. Cut the pastry into 6 pieces.
  3. Combine the honey, coconut and rum into a bowl.
  4. Spread the coconut mixture onto each filo square leaving 1 cm border all around.
  5. Top each square with the sliced strawberries.
  6. Fold the edges of the pastry in and brush with the melted butter.
  7. Sprinkle the strawberries with the brown sugar and place on a baking tray.
  8. Bake for 12 minutes or until golden and the pastry is crisp.
  9. Allow to cool slightly on the tray before sprinkling with icing sugar.