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)
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