Strawberry Coconut Mousse Cups

Ingredients

• 10 sheets of phyllo dough or wonton wraps, such as Nasoya
• Nonstick cooking spray
• 16 Ounces packed firm tofu, drained but not pressed, such as Nasoya
• ½ Cup sugar
• 1 Tablespoon pulp-free orange juice
• 32 fresh strawberries, hulled, rinsed and quartered
• 1/3 Cup shredded coconut, plus more for sprinkling

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