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    Home » Dessert Recipes

    Published: Apr 12, 2015 · Modified: May 5, 2022 by Renée · This post may contain affiliate links · 11 Comments

    Coconut Cream Puffs

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    These Coconut Cream Puffs do take a bit of time and effort to make, but they're well worth every single minute spent in the kitchen. They're completely delicious and are a tasty new take on coconut cream pie, only in puff form.

    Coconut Cream Puffs

    When you love spending time in the kitchen, it's only natural that cooking and baking for the people you love is the ultimate way to show how much you care.

    It is with that in mind that a few weeks ago I made my dad his favorite dessert for his birthday, a coconut cream pie. I didn't get a chance to photograph or blog about it at that time, but it was one of the best pies I've ever made, and my dad loved it. To say I was thrilled with the expression on his face as he took his first bite, is an understatement.

    Coconut Cream Puffs

    Fast forward to a few weeks later and that coconut cream pie was still on my mind. Since another one of my dad's favorite desserts are cream puffs, I figured why not combine these two extremely delicious desserts into these coconut cream puffs? Why not indeed?

    While these coconut cream puffs may take a bit of time and effort to make, I assure you that they're well worth every moment spent in the kitchen. The recipe I've used for the coconut cream filling (for the pie and these cream puffs) can be found over at Add A Pinch. It's Robyn's recipe, and it's simply superb!

    Coconut Cream Puffs

    A few notes on making these coconut cream puffs: A large zip lock bag can be used in place of a pastry bag for piping the choux pastry. No special equipment is needed. The coconut cream filling needs to chill before adding it into the puffs so plan your time accordingly. The puffs need plenty of time in the oven to puff and to cool before slicing and filling. Please don't rush the process or you'll end up with flattened puffs... and what's the point of that?

    Coconut Cream Puffs

    COCONUT CREAM PUFFS    {PRINT THIS RECIPE}
    Makes: approximately 18 puffs     Prep and Bake Time:  approximately 1½ hours

    To make the coconut custard pastry cream:
    2 cups canned coconut milk
    2 cups heavy cream
    5 egg yolks
    ¾ cup granulated sugar
    4 tablespoons cornstarch
    1 tablespoon butter
    ¼ teaspoon salt
    2 cups flaked, sweetened coconut
    1½ teaspoon pure vanilla extract

    -In a large bowl, whisk the egg yolks into the coconut milk and heavy cream. Set aside.

    -In a medium heavy-bottom saucepan over medium heat, add the granulated sugar and cornstarch. Slowly pour in the coconut/cream mixture, whisking constantly. Bring the custard to a boil. Switch to a rubber spatula or wooden spoon and continue to boil for one minute. The mixture will thicken considerably.

    -Remove the custard from the heat and stir in the butter, flaked coconut, vanilla, and salt. Cool completely and then refrigerate until the cream puffs are cooled and ready to be filled.

    To make the cream puffs:
    1 cup water
    1 stick butter
    ¼ teaspoon salt
    1¼ cups all-purpose flour
    4 large eggs

    For the chocolate ganache:
    ½ cup heavy cream
    1 package (12 ounces) semi-sweet morsels
    Additional flaked coconut for garnish, optional

    -Preheat oven to 425 degrees.

    -Bring the water,butter and salt to a boil over medium/high heat. Add in all the flour at once and stir vigorously. Reduce the heat to medium and continue to stir and cook for 1 minute. Remove the pan from the heat and allow to cool for 15 minutes, stirring occasionally in order for it to cool properly.

    -Transfer the dough to a stand mixer and use the paddle attachment to beat in the eggs one at a time, fully incorporating after each egg addition. *Note - the dough will gradually become smooth and glossy after the addition of the 4th egg.

    -Spoon the choux paste (cream puff dough) into a large zip lock bag and squeeze the dough into the bottom corner. Use a scissors to snip about ½" corner off the plastic bag. Pipe the pastry dough into approximately 3" sized dollops onto parchment lined baking sheets. *Note - Use a wet fingertip to pat down any points that happen in the dough after piping, to make the puffs as uniformly round as possible.

    -Bake the puffs for 15 minutes at 425 degrees, then reduce the oven temperature to 375 degrees and bake for an additional 15 minutes. Turn off the oven, open the door a crack, and leave the pasty inside to cool for 30 minutes. Remove from the oven to cool completely.

    -Use a serrated knife to gently cut off the tops of each puff. Use a spoon or piping bag (same technique as used for the dough) to fill the bottom portion of the pastry shell with a generous amount of  coconut pastry cream. Place the tops back onto each filled puff.

    -Add the heavy cream and semi-sweet morsels to a medium-sized microwave-safe bowl. Microwave on medium power in 1-minute increments, stirring occasionally until completely melted and smooth.
    Use a spoon to generously top each coconut cream puff with a nice topping of the chocolate ganache.
    Top with additional flaked coconut, if desired.

    -Refrigerate until ready to serve.

    Coconut Cream Puffs

    To make the pastry cream: combine the coconut milk, heavy cream, and egg yolks. In a saucepan over medium/high heat stir the granulated sugar, and corn starch and slowly stir in the coconut/cream mixture. Cook over medium/high heat, whisking constantly until the mixture thickens. Remove from heat and stir in the butter, vanilla, salt and flaked coconut. Cool completely and refrigerate until ready to fill the cream puffs.

    Coconut Cream Puffs
    Coconut Cream Puffs

    To make the puff pastry: Bring the water and butter to a boil in a medium saucepan. Add the flour all at once and stir until the mixture comes together into a ball. Allow the dough to cool slightly and transfer to a stand mixer. Add the eggs, one at a time, to the dough blending well after each addition. The dough will become smooth and glossy. Spoon the dough into a large zip lock bag and snip off one of the corners.

    Coconut Cream Puffs
    Coconut Cream Puffs

    Pipe approximately 3" dollops of dough onto parchment lined baking sheets. Use wet fingers to tap down any points that form after piping the dough to form a uniformly round mound of dough. Bake in a 425 degree preheated oven for 15 minutes and then reduce the heat to 375 and continue baking for 15 minutes. Turn off the heat, open the oven door slightly and allow the pasty to cool inside the oven for 30 minutes.

    Coconut Cream Puffs

    Remove the puffs from the oven and allow them to cool completely. Slice off the tops of each puff. Fill each with a generous amount of coconut pastry cream. Place the tops back onto each puff and spoon chocolate ganache over each puff. Top with additional flaked coconut if desired.

    Coconut Cream Puffs

    These are some of the best cream puffs I have ever tasted. They're incredibly rich so one goes a long way in satisfying a sweet tooth. Luckily for me I boxed up the majority of the puffs and brought them to my mom and dad's house for them to enjoy, and to take away my temptation.

     
    Coconut Cream Puffs | Kudos Kitchen by Renee

    As long as you freeze these individually, and then gently wrap them, these should last in the freezer for up to 1 month. Take them out one or two at a time and eat them at your leisure 🙂 YUMMY!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    Reader Interactions

    Comments

    1. Anita says

      April 24, 2015 at 6:22 am

      I love making cream puffs - adore your combination of coconut and chocolate!

      Reply
    2. Paula-bell'alimento says

      April 23, 2015 at 8:21 pm

      Hello gorgeous cream puffs! One of the many things I can't resist.

      Reply
    3. Brenda@SugarFreeMom says

      April 23, 2015 at 11:06 am

      I think the time and effort in baking for someone, especially their birthday shows how much you love them! These look fabulous!

      Reply
    4. Kirsten/Comfortably Domestic says

      April 23, 2015 at 2:15 am

      Cream puffs are like my Achilles heel in that they bring me to my knees every time I see them. Can. Not. Resist. Coconut cream is a great spin on cream puffs!

      Reply
    5. The Food Hunter says

      April 22, 2015 at 8:36 pm

      I've got to try the coconut pastry cream. great idea

      Reply
    6. Martha @ A Family Feast says

      April 23, 2015 at 12:44 am

      I've never tried making cream puffs before...it looks totally doable! Thanks for such great instructions!

      Reply
    7. Ashley @ Wishes and Dishes says

      April 22, 2015 at 6:03 pm

      Oh i love cream puffs! I have never made them at home before. They look well worth the time!

      Reply
    8. Marjory says

      April 22, 2015 at 4:06 pm

      Your cream puffs look divine! Congrats on your aprons too. I know they will be a hit!

      Reply
    9. Darija says

      April 16, 2015 at 4:03 pm

      Cream puffs is my weakness 🙂 Your recipe step by step is look so easy and very delicious. I want recipe when is explained like this, especially when they are yummy. Your professional. no doubt. I love your web page and I recommended to anyone to read and try all yours recipe.

      Reply
      • Renee Goerger says

        April 16, 2015 at 6:36 pm

        Thank you so much Darija. That means a great deal to me. Enjoy the coconut cream puffs!

        Reply
    10. Liz Berg says

      April 16, 2015 at 12:22 am

      I LOVE your coconut pastry cream, Renee! Such wonderful cream puffs, too.
      P.S. Your apron is fabulous!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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