Looking for a show-stopping yet easy dessert? These Coconut Cream Puffs are the ultimate indulgence! Delicate choux pastry shells are filled with creamy coconut custard and topped with toasted coconut for a tropical twist. They’re perfect for celebrations or whenever you crave something extra special.
Ingredients
For the Choux Pastry (Pâte à Choux):
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Coconut Cream Filling:
- 2 cups whole milk
- 1/2 cup coconut milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
For the Topping:
- 1/2 cup toasted coconut flakes
- Powdered sugar (optional)
Equipment Needed
- Medium saucepan
- Piping bag with a round or star tip
- Baking sheet
- Whisk
- Mixing bowls
Instructions
- Make the Choux Pastry:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25–30 minutes, or until golden brown and puffed. Let cool completely.
- Prepare the Coconut Cream Filling:
- In a saucepan, combine the whole milk, coconut milk, and half of the sugar. Heat over medium heat until just simmering.
- In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in the vanilla extract and shredded coconut.
- Transfer the custard to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until chilled.
- Fill the Cream Puffs:
- Once the pastry shells are cooled, cut them in half horizontally.
- Spoon or pipe the chilled coconut cream filling into the bottom half of each shell.
- Replace the top half and press gently.
- Garnish and Serve:
- Sprinkle with toasted coconut flakes and a dusting of powdered sugar for a touch of elegance.
- Serve immediately or refrigerate until ready to enjoy.
Tips for Success
- Make sure the choux pastry is completely cooled before adding the filling.
- For extra flavor, toast the shredded coconut before adding it to the filling.
- Store leftover cream puffs in the refrigerator for up to 2 days, but they’re best enjoyed fresh.
These Easy Homemade Coconut Cream Puffs are light, dreamy, and packed with tropical flavor. Whether you’re hosting a party or treating yourself, they’re guaranteed to impress with their elegance and deliciousness. One bite, and you’ll be hooked!
Easy Homemade Coconut Cream Puffs
These Easy Homemade Coconut Cream Puffs are light, airy, and filled with a luscious coconut cream filling. Perfect for any dessert table or a special treat for coconut lovers!
Equipment
- Medium saucepan
- Piping bag with a round or star tip
- Baking sheet
- Whisk
- Mixing bowls
Ingredients
- For the Choux Pastry Pâte à Choux:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Coconut Cream Filling:
- 2 cups whole milk
- 1/2 cup coconut milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- For the Topping:
- 1/2 cup toasted coconut flakes
- Powdered sugar optional
Instructions
- Make the Choux Pastry:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25–30 minutes, or until golden brown and puffed. Let cool completely.
- Prepare the Coconut Cream Filling:
- In a saucepan, combine the whole milk, coconut milk, and half of the sugar. Heat over medium heat until just simmering.
- In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in the vanilla extract and shredded coconut.
- Transfer the custard to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until chilled.
- Fill the Cream Puffs:
- Once the pastry shells are cooled, cut them in half horizontally.
- Spoon or pipe the chilled coconut cream filling into the bottom half of each shell.
- Replace the top half and press gently.
- Garnish and Serve:
- Sprinkle with toasted coconut flakes and a dusting of powdered sugar for a touch of elegance.
- Serve immediately or refrigerate until ready to enjoy.
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