Toasted Coconut Cream Puffs

A delightful pastry filled with luscious toasted coconut cream—a light, airy treat perfect for dessert or a special snack.

Why You’ll Love This Recipe

• Silky coconut cream filling with a rich toasted flavor
• Delicate, golden choux pastry that’s crisp on the outside, tender inside
• Perfectly portioned, elegant treats ideal for gatherings or afternoon delight
• Easy to prepare ahead and assemble just before serving

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Water
• Whole milk
• Unsalted butter
• Granulated sugar
• Salt
• All‑purpose flour
• Large eggs
• Cream of coconut or thick coconut milk
• Sweetened shredded coconut
• Confectioners’ sugar (for garnish)
• Vanilla extract
• Optional: toasted coconut flakes for topping

Directions

1. Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Heat over medium until boiling.
3. Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms and pulls away from the pan.
4. Return to heat for 1–2 minutes to dry out the dough slightly.
5. Transfer the dough to a bowl. Let cool for 5 minutes before beating in eggs one at a time, mixing until smooth and glossy.
6. Use a piping bag or spoon to portion dough into rounds (about 1½ in. diameter) on the baking sheet.
7. Bake 20 minutes at 400 °F, then reduce heat to 350 °F (175 °C) and bake 10–15 more minutes until golden and puffed. Let cool completely.
8. Meanwhile, prepare the toasted coconut cream: toast shredded coconut in a dry skillet over medium, stirring until golden; let cool.
9. Whisk together toasted coconut, cream of coconut, vanilla, and a little powdered sugar to taste. Chill until firm.
10. When puffs are cool, create a small hole in each base and pipe in the coconut cream filling.
11. Dust with confectioners’ sugar and top with extra toasted coconut flakes before serving.

Servings and timing

• Makes 12–15 cream puffs
• Preparation time: 20 minutes
• Baking time: 30–35 minutes
• Cooling and assembly: 30 minutes
• Total time: approximately 1 hour 20 minutes

Variations

• Chocolate‑dip: Dip the tops in melted dark or white chocolate before dusting sugar.
• Filling flavors: Swirl in a teaspoon of rum or coconut liqueur for an adult twist.
• Fruit garnish: Top with fresh berries like raspberries or mango slices for color and brightness.
• Mini version: Pipe smaller rounds for bite‑sized treats ideal for parties.
• Cream substitution: Use whipped cream or pastry cream instead of coconut cream for a softer texture.

Storage/reheating

• To store: Keep assembled puffs in the refrigerator in an airtight container for up to 2 days.
• To prepare ahead: Bake and cool empty shells in an airtight container for up to 2 days; fill just before serving.
• To refresh: Lightly warm shells in a 300 °F (150 °C) oven for 5 minutes before filling to restore crispness.

FAQs

What is the difference between cream of coconut and coconut milk?

Cream of coconut is sweeter and thicker—ideal for creamy desserts. Coconut milk is thinner and less sweet.

Can I toast the coconut in the oven?

Yes—spread coconut on a baking sheet and bake at 350 °F (175 °C) for 5–7 minutes, stirring once, until golden.

Can I make the choux pastry ahead of time?

Yes—store baked and cooled shells in an airtight container for up to 2 days before filling.

What piping tip should I use to fill the puffs?

A small plain round tip (about ⅛ in.) works well. Alternatively, insert a #2 or #3 small decorating tip.

How do I keep the pastry crisp?

Fill just before serving and store refrigerated, uncovered. To refresh, warm the shells before filling.

Can I freeze these?

You may freeze empty shells for up to 1 month. Thaw at room temperature and crisp in the oven before filling.

What can I substitute for confectioners’ sugar garnish?

Dust with toasted coconut flakes or finely shredded white chocolate for a decorative finish.

Are these gluten‑free?

You can use a 1:1 gluten‑free flour blend, though texture may be slightly different.

How long is the cream filling stable?

The coconut cream holds for up to 2 days refrigerated. After that, texture may separate.

Can I make savory cream puffs?

Yes—omit sugar, fill shells with savory fillings such as crab mousse or herb‑infused cream cheese.

Conclusion

Toasted Coconut Cream Puffs offer a refined combination of delicate pastry and rich, toasted coconut filling. They are beautiful, delicious, and adaptable to many occasions. Whether served after dinner or at a gathering, they will surely impress. Enjoy the delightful contrast of crisp shell and creamy coconut center.

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