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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!
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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.