Name: Toasted Coconut Cream Puffs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: French
Ingredients: 12 choux pastry shells (homemade or store-bought); 1 1/2 cups coconut milk; 1/2 cup granulated sugar; 4 egg yolks; 3 tbsp cornstarch; 2 tbsp unsalted butter; 1 tsp vanilla extract; 1/2 cup shredded sweetened coconut; 1/2 cup heavy cream

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Toasted Coconut Cream Puffs are a delightful dessert featuring light choux pastry filled with creamy coconut custard and topped with golden toasted coconut flakes. These bite-sized indulgences bring tropical flavor to a French classic.

Why You’ll Love This Recipe

These cream puffs combine a rich and silky coconut filling with the airy texture of pastry shells. The toasted coconut topping adds crunch and depth. Perfect for celebrations, gatherings, or a sweet treat, they are both elegant and comforting.

ingredients

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

choux pastry shells (homemade or store-bought)
coconut milk
granulated sugar
egg yolks
cornstarch
unsalted butter
vanilla extract
shredded sweetened coconut
heavy cream

directions

Prepare or bake choux pastry shells and let cool completely.
In a saucepan, whisk coconut milk, sugar, egg yolks, and cornstarch over medium heat until thickened.
Stir in butter and vanilla extract; cool slightly.
Whip heavy cream and fold into coconut custard for added lightness.
Toast shredded coconut in a skillet until golden.
Fill the pastry shells with coconut cream and top with toasted coconut.

Servings and timing

Servings: 12 cream puffs
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Variations

Chocolate Drizzle: Add a drizzle of melted chocolate on top.
Coconut Rum: Flavor custard with a splash of coconut rum.
Mini Puffs: Make smaller puffs for bite-sized treats.
Lemon Coconut: Add lemon zest for a citrus note.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days. These are best enjoyed chilled and do not require reheating. Avoid freezing as the filling may separate.

FAQs

Can I make the pastry shells ahead?

Yes, bake them up to 2 days in advance and store in an airtight container.

Can I use canned whipped cream?

For best results, use freshly whipped cream for structure and flavor.

How do I toast coconut?

Heat it in a dry skillet over medium heat, stirring until golden.

Is the filling the same as coconut pudding?

Yes, it’s very similar but with added richness and less gelatin.

Can I make them dairy-free?

Use coconut cream and dairy-free butter alternatives.

What if I don’t have coconut milk?

You can substitute whole milk but the flavor will be less intense.

Can I freeze filled cream puffs?

It’s not recommended, as the filling may become watery upon thawing.

How do I fill the puffs neatly?

Use a piping bag fitted with a round or star tip.

Can I use desiccated coconut?

Yes, but sweetened shredded coconut offers better texture and taste.

Are these suitable for kids?

Absolutely, though be mindful of coconut allergies.

Conclusion

Toasted Coconut Cream Puffs are a delightful fusion of French pastry and tropical flavor. With their creamy center and crunchy topping, they make an unforgettable dessert fit for any occasion.

Toasted Coconut Cream Puffs

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Toasted Coconut Cream Puffs are elegant and tropical desserts featuring airy choux pastry filled with creamy coconut custard and topped with golden toasted coconut. They offer a delightful balance of textures and flavors.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 cream puffs 1x
Category: Dessert
Method: Stovetop and Bake
Cuisine: French
Diet: Vegetarian

Instructions

Prepare or bake choux pastry shells and let cool completely.
In a saucepan, whisk coconut milk, sugar, egg yolks, and cornstarch over medium heat until thickened.
Stir in butter and vanilla extract; allow to cool slightly.
Whip heavy cream to soft peaks and fold into the cooled coconut custard.
Toast shredded coconut in a dry skillet over medium heat until golden brown.
Fill the pastry shells with coconut cream using a piping bag.
Top each filled puff with toasted coconut before serving.