Best Coconut Cream Pie Puffs Recipes

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COCONUT CREAM PIE PUFFS RECIPE BY TASTY



Coconut Cream Pie Puffs Recipe by Tasty image

Here's what you need: egg yolks, half & half, coconut milk, sugar, cornstarch, sweetened coconut flakes, vanilla extract, unsalted butter, coconut milk, water, salt, flour, eggs

Provided by Tasty

Categories     Desserts

Yield 12 puffs

Number Of Ingredients 13

5 egg yolks
2 cups half & half
1 cup coconut milk
¾ cup sugar
⅓ cup cornstarch
1 cup sweetened coconut flakes
1 teaspoon vanilla extract
½ cup unsalted butter, cubed
½ cup coconut milk
½ cup water
1 pinch salt
1 cup flour
4 eggs, plus 1 more for egg wash

Steps:

  • Preheat oven to 425˚F (220˚C).
  • To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan 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.
  • To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan 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.
  • Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) 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 425˚F (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚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!

Nutrition Facts : Calories 420 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 1 gram, Protein 9 grams, Sugar 15 grams

COCONUT CREAM PIE PUFFS



Coconut Cream Pie Puffs image

Have not yet tried this but sounds delicious. Video at: http://www.buzzfeed.com/scottloitsch/your-easter-set-up-just-got-better-with-these-coconut-cream#.wpKRWv3Eb8

Provided by Joyce Boettcher

Categories     Other Desserts

Number Of Ingredients 15

FOR THE CREAM FILLING
5 egg yolks
2 c half & half
1 c coconut milk
3/4 c sugar
1/3 c corn starch
1 c sweetened coconut flakes
1 tsp vanilla extract
FOR THE PUFF
1/2 c unsalted butter, cubed
1/2 c coconut milk
1/2 c water
1 pinch salt
1 c all purpose flour
4 eggs (+1 for egg wash)

Steps:

  • 1. FOR THE CREAM FILLING
  • 2. 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.
  • 3. FOR THE PUFF
  • 4. Preheat oven to 425˚F (220˚C)
  • 5. 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.
  • 6. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.
  • 7. 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 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes.
  • 8. 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.
  • 9. 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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