Coconut Cream Pie Puffs

By MJH

Ingredients

• CREAM FILLING:
• 5 egg yolks
• 2 cups half & half
• 1 cup coconut milk
• 3/4 cup sugar
• 1/3 cup corn starch
• 1 cup sweetened coconut flakes
• 1 tsp vanilla extract
• FOR THE PUFF:
• 1/2 Cup Unsalted Butter /cubed
• 1/2 Cup Coconut Milk
• 1/2 Cup Water
• Pinch of Salt
• 1 Cup Flour
• 4 Eggs (+1 for Egg wash)

Details

Adapted from buzzfeed.com

Preparation

Step 1

CREAM FILLING:
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.

FOR THE PUFF:
Preheat oven to 425˚F (220˚C)

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.

Once the dough comes together, transfer it to a piping bag and pipe onto a parchment paper lined baking sheet into one and a half inch 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 - then, without opening the oven - reduce heat to 350˚ (175˚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.