| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
For the Cream Filling
- 5 Egg Yolks
- 2 cups Milk
- 1 cup Coconut Milk
- 3/4 cup Sugar
- 1/3 cup Cornstarch
- 1 cup Coconut Flakes
- 1 tsp Vanilla Extract
For the Puff
- 1/2 cup Unsalted Butter cubed
- 1/2 cup Coconut Milk
- 1/2 cup Water
- Pinch Salt
- 1 cup Plain Flour
- 4 Eggs +1 for egg wash
Ingredients For the Cream Filling
For the Puff
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Instructions
For the Cream Filling -
- To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat. Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil. Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
For the Puff -
- Preheat oven to 220˚C
- To a medium saucepan add the butter, coconut milk, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour. Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes). Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.
- Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape). Then brush the dough with egg wash and place in preheated oven. Bake for 15 minutes at 220˚C. Then, without opening the oven, reduce heat to 175˚C and bake for an additional 15 minutes.
- Remove puffs from oven. Using the tip of a knife, cut a small “x” into the bottom of each puff and transfer (“x” side up) to a cooling rack.
- Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar. Enjoy!
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