But for those who do not like coconut as much as I apparently do, my hubby said he would like it better without the coconut milk (basically a standard pastry cream) or even with just whipped cream and strawberries. Kind of fishy, considering he ate about double the amount of these puffs I did...
My rating: 11/10.
Why: If you like coconut cream pie you will like these.
Coconut Dream Puffs
Makes about 2 dozen mini cream puffs
Puff recipe adapted from Eugenie, coconut pastry cream slightly adapted from Zoe
- 1/2 c unsalted butter
- 1 c water
- 1 tsp kosher salt
- 1-1/4 c all-purpose flour
- 2 tsp granulated sugar
- 4 large eggs
Coconut Pastry Cream:
- 1 can (13.5 oz) unsweetened coconut milk
- 3/4 c sugar
- 1 Tbsp vanilla extract
- pinch kosher salt
- 3 large egg yolks
- 2 Tbsp corn starch
- 2 Tbsp unsalted butter
- 1 c sweetened coconut flakes
- 1/2-3/4 c whipping cream, whipped and sweetened with powdered sugar
Preheat oven to 400F. Prep baking sheets with silpats or parchment paper.
In a saucepan, combine butter, water, salt and sugar. Let the butter melt over medium heat and bring the mixture to a boil. As soon as it comes to a boil, remove from heat and add the flour all at once. Stir just until combined, and return to heat.
Mix until it forms a ball and pulls away from the sides of the pan, then again remove it from the heat and pour it into a large bowl to help it cool down. Let cool for about 5 minutes until it is warm-lukewarm (you can also stir or beat it to help it cool).
Beat your eggs prior to adding, but pour them into the mixture as if you are adding one egg at a time. Mix well after each addition until completely combined.
Use a pastry bag fitted with a large round tip (or use a spoon) to pipe the paste onto your baking sheets. Give them about a 1-1/2 inch diameter. Dip your finger in water and smush down any pointy tips on your puffs.
Place in the oven (I did one baking sheet at a time just in case) and bake for 20 minutes, or until puffed up and golden brown. Do not open the oven to check on them or they might fall. Let cool completely.
For the coconut pastry cream:
In a medium-sized saucepan over medium heat, combine the coconut milk, sugar, salt and vanilla.
In a bowl, mix together the yolks and corn starch.
Once your coconut mixture is hot, take a 1/2 cup and gradually add it to the egg yolks to temper them, whisking the entire time. Then add that to the hot cream. With heat on med-high, whisk for a full 3 minutes. It will turn thick and bubbly.
After the 3 minutes, melt in the butter. Remove from heat and mix in the coconut flakes.
Place the cream into a shallow bowl and let it cool on the counter for a bit. Once cooled enough, press a piece of saran wrap directly onto the surface of the cream and refrigerate for at least one hour (or freeze for 30 minutes if you are in a hurry).
Once the cream is completely cool, remove it from the fridge and gently fold in the whipped cream.
Use a small knife to cut a slit through the middle of each puff (I like to keep a hinge on it, rather than just cutting it completely in half). Fill with about a tablespoon of pastry cream. And done! Refrigerate if not serving right away. Dust with a bit of powdered sugar to garnish.