Introduction to Coconut Caramel Cream Puffs

Welcome to the delightful world of Coconut Caramel Cream Puffs! If you’re anything like me, you know that life can get busy, and sometimes you need a sweet escape. These little puffs are not just a treat; they’re a quick solution for a busy day or a show-stopping dessert to impress your loved ones. Imagine biting into a light, airy pastry filled with rich coconut cream, all drizzled with luscious caramel. It’s a taste of paradise that’s surprisingly easy to whip up. Let’s dive into this irresistible recipe together!

Why You’ll Love This Coconut Caramel Cream Puffs

These Coconut Caramel Cream Puffs are a dream come true for any home cook! They’re not only easy to make, but they also come together quickly, making them perfect for last-minute gatherings. The combination of creamy coconut and sweet caramel creates a flavor explosion that will leave your taste buds dancing. Plus, they look stunning on any dessert table, making you the star of the show without breaking a sweat!

Ingredients for Coconut Caramel Cream Puffs

Gathering the right ingredients is the first step to creating these Coconut Caramel Cream Puffs. Here’s what you’ll need:

Water: The base for your choux pastry, helping to create steam for puffing.
Unsalted butter: Adds richness and flavor to both the pastry and the cream filling.
Granulated sugar: Sweetens the pastry and the cream, balancing the flavors.
Salt: Enhances the overall taste, making the sweet flavors pop.
All-purpose flour: The backbone of the choux pastry, providing structure.
Eggs: Essential for binding and creating that airy texture in the puffs.
Whole milk: Adds creaminess to the filling, making it rich and smooth.
Coconut milk: Infuses a tropical flavor into the cream, enhancing the coconut experience.
Cornstarch: Thickens the cream filling, giving it a luscious consistency.
Egg yolks: Enrich the filling, adding a velvety texture.
Vanilla extract: A classic flavor enhancer that complements the coconut beautifully.
Sweetened shredded coconut: Optional, but it adds texture and a burst of coconut flavor.
Granulated sugar (for caramel): The star of the show for your homemade caramel sauce.
Heavy cream: Makes the caramel sauce smooth and creamy.
Pinch of salt (for caramel): Balances the sweetness of the caramel.
Toasted shredded coconut: For garnish, adding a delightful crunch and visual appeal.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Coconut Caramel Cream Puffs

Step 1: Preheat and Prepare

First things first, preheat your oven to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper. This will keep your Coconut Caramel Cream Puffs from sticking and make cleanup a breeze. Trust me, your future self will thank you!

Step 2: Make the Choux Pastry

In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring this mixture to a boil over medium heat. Once boiling, add the all-purpose flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan. This is the magic moment! Remove it from heat and let it cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition. You want a smooth, glossy dough that’s ready to puff up beautifully in the oven.

Step 3: Form the Puffs

After your dough has cooled a bit, it’s time to pipe those puffs! Use a piping bag or a spoon to create mounds of dough on your prepared baking sheet. Make sure to leave some space between each puff, as they will expand while baking. This is where the excitement builds—imagine those Coconut Caramel Cream Puffs rising to perfection!

Step 4: Bake the Puffs

Pop the baking sheet into your preheated oven and bake for 20 to 25 minutes. You want them to be golden brown and puffed up. Once they’re done, let them cool completely on a wire rack. This step is crucial; filling them while they’re warm can lead to a melty mess!

Step 5: Prepare the Coconut Cream Filling

Now, let’s whip up that luscious coconut cream filling! In a saucepan, whisk together whole milk, coconut milk, granulated sugar, cornstarch, and egg yolks. Cook this mixture over medium heat, whisking constantly until it thickens and bubbles. It should be creamy and smooth. Once thickened, remove it from heat and stir in the unsalted butter, vanilla extract, and toasted shredded coconut if you’re using it. Cover with plastic wrap pressed against the surface and chill until set. This filling is the heart of your Coconut Caramel Cream Puffs!

Step 6: Make the Caramel Sauce

For the caramel sauce, heat granulated sugar in a saucepan over medium heat. Stir it gently until it melts and turns a beautiful amber color. Be careful not to burn it! Once melted, stir in the unsalted butter until smooth. Slowly whisk in the heavy cream—watch out, it will bubble up! Add a pinch of salt to balance the sweetness, then let it cool slightly. This sauce is the cherry on top of your Coconut Caramel Cream Puffs!

Step 7: Assemble the Cream Puffs

Finally, it’s time to bring everything together! Slice the cooled puffs in half and pipe the coconut cream filling into the bottom halves. Replace the tops and drizzle generously with your homemade caramel sauce. For an extra touch, sprinkle some toasted coconut on top. Voilà! Your Coconut Caramel Cream Puffs are ready to impress!

Tips for Success

Make sure your puffs are completely cool before filling to avoid a soggy mess.
Use a piping bag for filling; it makes the process cleaner and more precise.
Don’t rush the caramel; patience is key for that perfect amber color.
Experiment with different toppings like chocolate drizzle for a fun twist.
Store any leftovers in the fridge, but enjoy them within two days for the best taste!

Equipment Needed

Medium saucepan: For making the choux pastry and cream filling. A large skillet can work too.
Piping bag: Ideal for filling the puffs. A zip-top bag with a corner cut off works in a pinch.
Baking sheet: Essential for baking the puffs. A regular cookie sheet will do just fine.
Parchment paper: Keeps puffs from sticking. If you don’t have it, greasing the sheet works too.

Variations

Chocolate Coconut Caramel Cream Puffs: Add cocoa powder to the choux pastry for a chocolatey twist. Fill with chocolate coconut cream for an indulgent treat.
Vegan Option: Substitute eggs with flaxseed meal mixed with water and use plant-based butter and milk alternatives to create a vegan-friendly version.
Fruit-Infused Cream: Mix in pureed fruits like mango or passion fruit into the coconut cream filling for a tropical burst of flavor.
Nutty Delight: Incorporate finely chopped nuts like almonds or macadamia nuts into the cream filling for added crunch and flavor.
Spiced Coconut Cream: Add a pinch of cinnamon or nutmeg to the cream filling for a warm, spiced flavor that complements the coconut beautifully.

Serving Suggestions

Pair your Coconut Caramel Cream Puffs with a cup of rich coffee or a refreshing iced tea for a delightful afternoon treat.
Serve them on a beautiful platter, garnished with fresh mint leaves for a pop of color.
For a festive touch, dust with powdered sugar before serving.

FAQs about Coconut Caramel Cream Puffs

Can I make Coconut Caramel Cream Puffs ahead of time?

Absolutely! You can prepare the choux pastry and the coconut cream filling a day in advance. Just store them separately in the fridge. Assemble the puffs right before serving for the best texture and flavor.

What can I substitute for coconut milk?

If you don’t have coconut milk, you can use almond milk or any other non-dairy milk. However, keep in mind that it will alter the flavor slightly. For a richer taste, try using whole milk or cream instead.

How do I store leftover Coconut Caramel Cream Puffs?

Store any leftover cream puffs in an airtight container in the refrigerator. They’re best enjoyed within two days to maintain their freshness and texture.

Can I freeze the cream puffs?

Yes, you can freeze the baked puffs without filling. Just place them in a freezer-safe bag. When you’re ready to enjoy, thaw them and fill with the coconut cream. Avoid freezing filled puffs, as they can become soggy.

What’s the best way to serve Coconut Caramel Cream Puffs?

Serve them chilled or at room temperature, drizzled with caramel sauce and sprinkled with toasted coconut. They make a stunning centerpiece for any dessert table!

Final Thoughts

Creating these Coconut Caramel Cream Puffs is more than just baking; it’s an experience filled with joy and satisfaction. Each bite transports you to a tropical paradise, where the creamy coconut and sweet caramel dance together in perfect harmony. I love how this recipe brings people together, whether it’s for a special occasion or a simple family gathering. The smiles on my loved ones’ faces as they savor these delightful treats make every moment in the kitchen worthwhile. So, roll up your sleeves and dive into this culinary adventure—you won’t regret it!

Coconut Caramel Cream Puffs: Discover This Irresistible Recipe!

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Author: HearthMuse
Total Time: 1 hour 10 minutes
Yield: 12 cream puffs 1x
Diet: Vegetarian

Print Recipe

Description

Delicious coconut caramel cream puffs filled with a rich coconut cream and topped with a luscious caramel sauce.

Ingredients

Scale

1 cup (240 ml) water
½ cup (115 g) unsalted butter
1 tbsp granulated sugar
¼ tsp salt
1 cup (125 g) all-purpose flour
4 large eggs
1 ½ cups (360 ml) whole milk
½ cup (120 ml) coconut milk
½ cup (100 g) granulated sugar
¼ cup (30 g) cornstarch
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
½ cup (40 g) sweetened shredded coconut (toasted, optional)
1 cup (200 g) granulated sugar (for caramel)
6 tbsp (90 g) unsalted butter (for caramel)
½ cup (120 ml) heavy cream (for caramel)
Pinch of salt (for caramel)
Toasted shredded coconut (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
Add flour all at once and stir vigorously until mixture forms a ball and pulls away from the sides of the pan.
Remove from heat. Let cool for 5 minutes.
Add eggs one at a time, mixing well after each, until dough is smooth and glossy.
Pipe or spoon mounds onto prepared baking sheet.
Bake 20–25 minutes, until puffed and golden. Cool completely before filling.
In a saucepan, whisk together milk, coconut milk, sugar, cornstarch, and egg yolks.
Cook over medium heat, whisking constantly, until thickened and bubbling.
Remove from heat and stir in butter, vanilla, and toasted coconut (if using).
Cover with plastic wrap pressed against the surface and chill until set.
Heat sugar in a saucepan over medium heat until melted and amber in color.
Stir in butter until smooth.
Slowly whisk in heavy cream (be careful, it will bubble up).
Add a pinch of salt, then cool slightly.
Slice cooled puffs in half.
Pipe coconut cream filling into the bottom halves.
Replace tops and drizzle generously with caramel sauce.
Sprinkle toasted coconut on top for garnish.

Notes

Ensure the puffs are completely cool before filling to prevent the cream from melting.
Toasted coconut adds extra flavor and texture, but is optional.
Store any leftover cream puffs in the refrigerator for up to 2 days.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 cream puff
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg