GF Coconut Cream and Pineapple Cream Puffs

By Jahel

Ingredients

• Coconut Cream:
• 3 tablespoons sugar
• 2 tablespoons gluten-free cornstarch
• 1 ¼ cups unsweetened light coconut milk
• 1 egg yolk
• 1 teaspoon gluten-free vanilla
• Cream Puffs:
• ½ cup water
• ¼ cup butter
• teaspoon salt
• cup brown rice flour
• 2 eggs
• Assembly:
• cup chopped grilled fresh pineapple*
• ¼ cup flaked coconut (toasted, if desired)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For coconut cream, in a small saucepan combine sugar and cornstarch. Gradually stir in coconut milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

Step 2

Gradually whisk about 1/2 cup of the hot coconut milk mixture into egg yolk. Add egg yolk mixture to the coconut milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Place saucepan in a very large bowl half-filled with ice water. Stir constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover with plastic wrap. Chill for 2 to 24 hours.

Step 3

For cream puffs, preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper. In a small saucepan combine the water, the butter, and salt. Bring to boiling. Add brown rice flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each addition.

Step 4

Drop dough into 10 mounds on prepared baking sheet. Bake for 25 to 30 minutes or until golden brown and firm. Transfer to a wire rack; cool for 5 minutes. When just cool enough to handle, cut off tops of puffs and set aside. Scoop out and discard any excess soft dough from the centers. Cool completely.

Step 5

To serve, divide coconut cream among bottoms of puffs. Sprinkle with pineapple and flaked coconut. Top with puff tops.