Coconut Caramel Cream Puffs

Coconut Caramel Cream Puffs are delicate choux pastries filled with a velvety coconut-infused cream and drizzled with luscious caramel. The combination of airy pastry, smooth tropical cream, and sweet caramel topping creates an elegant dessert suitable for celebrations, afternoon tea, or any occasion that calls for a refined sweet treat.

Why You’ll Love This Recipe

These cream puffs offer a delightful balance of textures and flavors: crisp choux shells, creamy coconut filling, and rich caramel drizzle. They may look impressive, but they are surprisingly approachable for home bakers. The recipe is versatile, allowing variations in flavor and presentation, and the cream puffs remain light while still offering a deeply satisfying dessert experience. Perfect for parties or indulging your craving for something both delicate and decadent.

Ingredients

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

For the choux pastry:

• water
• unsalted butter
• salt
• all-purpose flour
• eggs

For the coconut cream filling:

• heavy cream or whole milk
• granulated sugar
• egg yolks
• cornstarch
• coconut milk or coconut cream
• vanilla extract
• shredded coconut (optional)

For the caramel topping:

• granulated sugar
• water
• heavy cream
• butter
• pinch of salt

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. For the choux pastry, heat water, butter, and salt in a saucepan until the butter melts.
3. Add the flour all at once and stir vigorously until the mixture forms a smooth dough that pulls away from the pan.
4. Remove from heat and let cool slightly.
5. Add eggs one at a time, mixing well after each addition until the dough is glossy and pipeable.
6. Pipe small mounds onto the baking sheet, leaving space between each puff.
7. Bake for 20–22 minutes or until golden brown. Cool completely before filling.
8. For the coconut cream filling, heat coconut milk (or cream) with sugar until steaming.
9. Whisk egg yolks and cornstarch in a bowl, then slowly add the hot mixture while whisking.
10. Return to the heat and cook until thickened.
11. Remove from heat and stir in vanilla extract and optional shredded coconut. Cool completely.
12. For the caramel, melt sugar with water over medium heat until it becomes amber.
13. Remove from heat and slowly whisk in heavy cream, butter, and a pinch of salt. Allow to cool slightly.
14. Slice each cream puff and fill with coconut cream.
15. Drizzle caramel sauce generously over the filled puffs before serving.

Servings and Timing

Makes approximately 12 cream puffs
Preparation Time: 25 minutes
Baking Time: 20–22 minutes
Cooling/Filling Time: 40 minutes
Total Time: approximately 1 hour 30 minutes

Variations

• Chocolate Coconut Puffs: Drizzle with melted chocolate instead of caramel.
• Toasted Coconut Topping: Sprinkle toasted coconut over the caramel for added texture.
• Caramel-Banana Filling: Add finely chopped banana to the coconut cream for a tropical twist.
• Coffee Caramel Puffs: Add a small amount of instant espresso to the caramel.
• Mini Cream Puffs: Make bite-sized versions for dessert platters.

Storage/Reheating

Store filled cream puffs in the refrigerator for up to 2 days.
Unfilled choux shells can be stored at room temperature for 24 hours or frozen for up to 1 month.
To crisp up the shells, bake unfilled puffs at 300°F (150°C) for 5 minutes.
Filled puffs should not be reheated; serve chilled for best texture.

FAQs

Why did my cream puffs deflate?

They may not have baked long enough. Ensure they are deeply golden before removing.

Can I make the filling ahead of time?

Yes, it can be prepared up to 2 days in advance and refrigerated.

Can I use canned coconut milk?

Yes, full-fat canned coconut milk provides excellent flavor and texture.

Why is my caramel grainy?

Stirring the sugar too early or using high heat can cause crystallization.

Can I pipe the cream instead of spooning it?

Yes, piping gives a cleaner, more professional appearance.

Do I need to poke holes in the puffs?

Poking small holes helps release steam and prevents sogginess.

Can I freeze filled cream puffs?

Filled puffs do not freeze well; freeze shells only.

Can I use whipped cream as filling?

You can, but coconut pastry cream offers better stability.

Why is my choux dough too runny?

Add eggs gradually; too many eggs can thin the dough.

Can I double the recipe?

Yes, choux pastry scales well with proper mixing.

Conclusion

Coconut Caramel Cream Puffs offer a sophisticated yet approachable dessert that blends tropical creaminess with rich caramel and a light, airy pastry shell. Perfect for gatherings or special occasions, these cream puffs deliver elegance, flavor, and irresistible texture in every bite. Their versatility and impressive presentation make them a reliable choice for anyone looking to elevate their dessert table

Coconut Caramel Cream Puffs

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Light and airy cream puffs filled with a luscious coconut cream and topped with a rich caramel drizzle for an elegant tropical-inspired dessert.

• Author: Emma Harper
• Prep Time: 30 mins
• Cook Time: 35 mins
• Total Time: 1 hr 5 mins
• Yield: 12 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Choux Pastry:
• 1/2 cup unsalted butter
• 1 cup water
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• Coconut Cream Filling:
• 1 cup heavy cream
• 1 cup coconut milk (full fat)
• 1/3 cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 cup shredded sweetened coconut
• Caramel Topping:
• 1/2 cup granulated sugar
• 2 tbsp water
• 1/4 cup heavy cream
• 1 tbsp butter
• Pinch of salt

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Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine butter, water, sugar, and salt. Bring to a boil.
3. Remove from heat and stir in the flour until a dough forms.
4. Return to low heat and cook for 1–2 minutes, stirring until the dough pulls away from the sides.
5. Let cool slightly, then beat in the eggs one at a time until smooth and glossy.
6. Pipe or scoop tablespoon-sized mounds onto the baking sheet.
7. Bake for 20–25 minutes until puffed and golden. Cool completely.
8. For the filling, heat coconut milk, sugar, and shredded coconut in a saucepan.
9. Whisk cornstarch with a small amount of water to make a slurry; add to coconut mixture.
10. Cook until thickened, then stir in vanilla. Cool completely.
11. Whip heavy cream to stiff peaks and fold into the cooled coconut mixture.
12. Slice tops off cream puffs and fill with coconut cream.
13. To make caramel, heat sugar and water until amber in color. Remove from heat and whisk in heavy cream, butter, and salt.
14. Drizzle caramel over the filled cream puffs and serve.

Notes

• Ensure the choux pastry dough cools slightly before adding eggs to prevent scrambling.
• Let caramel cool briefly before drizzling to thicken slightly.
• Fill cream puffs just before serving for freshest texture.
• Toast the shredded coconut for deeper flavor.

Nutrition

• Serving Size: 1 cream puff
• Calories: 210
• Sugar: 14g
• Sodium: 80mg
• Fat: 13g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 65mg