If you have a sweet tooth and adore the combination of tropical flavors and indulgent textures, you’re in for an absolute treat with this Coconut Caramel Cream Puffs Recipe. These delightful pastries bring together light, airy choux dough filled with a luscious coconut cream and topped with rich, buttery caramel sauce and crunchy toasted coconut. Every bite offers a harmonious balance of creamy sweetness and crisp pastry that feels like a little celebration in your mouth. Whether you’re creating a special dessert for friends or simply craving a homemade snack that dazzles, this recipe is a keeper you’ll want to return to again and again.
Ingredients You’ll Need
Getting ready to make these coconut caramel cream puffs is simple and satisfying because each ingredient plays a starring role in the overall flavor and texture. From the buttery richness that enhances the dough to the creamy coconut filling that makes it unforgettable, every element matters.
- 120 ml water: Essential for creating the perfect moisture level in the choux dough.
- 60 g unsalted butter: Adds richness and helps the dough puff up beautifully in the oven.
- 8 g granulated sugar: A touch of sweetness to balance the savory dough components.
- 2 g salt: Elevates all the flavors, making the dough taste just right.
- 75 g all-purpose flour: The structure of the choux pastry, giving it that classic light and airy puff.
- 2 large eggs: Bind the dough and help to create that perfect airy texture.
- 120 ml whole milk: Adds creaminess to the coconut filling.
- 120 ml coconut milk: Brings the tropical coconut flavor essential to the filling.
- 50 g granulated sugar: Sweetens the coconut cream filling beautifully.
- 15 g cornstarch: Thickens the filling to the perfect creamy consistency.
- 2 large egg yolks: Adds richness and helps to thicken the filling further.
- 25 g unsalted butter: Gives the filling a silky smooth finish.
- 5 ml vanilla extract: Enhances the sweetness and adds a lovely aromatic note.
- 30 g sweetened shredded coconut: Infuses texture and coconut flavor into the creamy filling.
- 100 g granulated sugar: For making the luscious caramel sauce.
- 30 g unsalted butter: Combines with sugar to create a rich caramel base.
- 90 ml heavy cream: Makes the caramel luxuriously smooth and creamy.
- 1 g salt: Balances the caramel, giving it that irresistible depth.
- 15 g toasted shredded coconut: Adds crunch and a toasty finish when sprinkled on top.
How to Make Coconut Caramel Cream Puffs Recipe
Step 1: Prepare Your Oven and Baking Tray
Start by preheating your oven to 200°C. Lining a baking tray with parchment paper will not only prevent sticking but also make clean-up a breeze—something you’ll appreciate after all the delicious work ahead.
Step 2: Make the Choux Dough
Combine water, butter, sugar, and salt in a saucepan over medium heat and bring it to a boil. Once bubbling, add all the flour at once and stir vigorously. Keep stirring until the dough pulls away from the sides and forms a smooth ball. Removing it from heat here is key so you don’t overcook the mixture, which affects the puffiness later.
Step 3: Incorporate the Eggs
Let the dough cool for about five minutes—adding eggs to hot dough can scramble them. Then, add eggs one by one, mixing thoroughly after each addition until the dough becomes shiny and smooth. This step builds the structure that makes your cream puffs light and airy.
Step 4: Shape and Bake the Pastry Shells
Put the dough into a piping bag or simply use a spoon to portion it onto your lined tray. Remember to space the mounds well so they have room to expand as they bake. Bake for 20 to 25 minutes until golden brown and puffed. Then cool the shells completely on a wire rack before filling.
Step 5: Prepare the Coconut Cream Filling
In a saucepan, whisk together whole milk, coconut milk, sugar, cornstarch, and egg yolks. Cook over medium heat while constantly whisking until thick and bubbling. Remove from heat and stir in butter, vanilla extract, and shredded coconut. Cover the mixture with plastic wrap pressed to the surface to prevent a skin from forming and chill it until fully set.
Step 6: Make the Caramel Sauce
In a clean saucepan, melt the sugar over medium heat until it reaches a deep amber color. Stir in butter until fully incorporated, then add heavy cream gradually, stirring until smooth. Add a pinch of salt to balance the sweetness and set the sauce aside to cool slightly before using.
Step 7: Assemble the Coconut Caramel Cream Puffs Recipe
Slice the cooled pastry shells in half horizontally. Pipe the chilled coconut cream generously onto the bottom halves, replace the tops, drizzle with rich caramel sauce, and finish with a sprinkle of toasted shredded coconut for that extra touch of crunch and flavor. Now you have your Coconut Caramel Cream Puffs Recipe ready to enjoy!
How to Serve Coconut Caramel Cream Puffs Recipe
Garnishes
To enhance the coconut caramel charm, garnish with toasted shredded coconut for crunch and texture. If you’re feeling fancy, a small sprig of fresh mint or a light dusting of powdered sugar adds an elegant touch and brightens the look.
Side Dishes
These cream puffs pair beautifully with a cup of fragrant coffee or a tropical iced tea to complement the coconut notes. For a more indulgent spread, serve alongside fresh tropical fruits like pineapple or mango to balance the sweetness with fresh acidity.
Creative Ways to Present
Try assembling a dessert platter with the cream puffs arranged on a bed of toasted coconut flakes and drizzled caramel in a zigzag pattern. For parties, stack them into a croquembouche tower or place each cream puff in a decorative cupcake liner for easy serving and charming presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover cream puffs in an airtight container in the refrigerator to keep the filling fresh and the pastry from becoming soggy. They will stay delicious for up to two days, though they are best enjoyed the same day for optimal puffiness.
Freezing
You can freeze the unfilled choux pastry shells in a sealed container or freezer bag for up to one month. When you’re ready, thaw at room temperature and prepare the filling fresh. Avoid freezing filled cream puffs as the texture of the cream and pastry can degrade.
Reheating
If the shells lose some crispness after storage, reheat them briefly in a 180°C oven for 5 minutes before filling. Avoid microwaving to keep the pastry light and crisp rather than soggy or chewy.
FAQs
Can I use coconut cream instead of coconut milk for the filling?
Coconut cream is much thicker and richer than coconut milk, so substituting it could make the filling overly dense. For the best balance of creaminess and lightness, stick to the coconut milk called for in this recipe.
What is the secret to getting the cream puffs to puff up perfectly?
The key is to cook the dough until it forms a smooth, firm ball that pulls away cleanly from the sides of the pan and to add the eggs one at a time until the dough is shiny and smooth. Also, baking at a high temperature ensures the puffs rise dramatically.
Can I make the caramel sauce ahead of time?
Absolutely, caramel sauce can be made a day ahead and stored in the fridge. Rewarm gently before drizzling on the cream puffs. Just be sure to stir it well to restore its smooth consistency.
Is there a way to make these cream puffs gluten-free?
While this recipe relies on all-purpose flour for structure, a gluten-free flour blend designed for pastries might work, but results can vary. If you want to experiment, choose a blend that includes xanthan gum for better binding.
How long does the filling take to set in the refrigerator?
The coconut cream filling needs at least 2 hours chilling time to set properly, but leaving it overnight gives the best creamy and scoopable texture, making assembly smoother and less messy.
Final Thoughts
Now that you have this Coconut Caramel Cream Puffs Recipe in your culinary arsenal, you’re all set to impress your friends and family with a homemade dessert that tastes like it came from a bakery. The combination of delicate choux pastry, rich coconut cream, and silky caramel is truly something special. Trust me, once you try making these, they’ll become a favorite indulgence you’ll want to share over and over again!
Print
Coconut Caramel Cream Puffs Recipe
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: French-inspired
Description
These Coconut Caramel Cream Puffs combine classic choux pastry with a rich coconut cream filling and a luscious homemade caramel sauce. Finished with toasted shredded coconut, they offer a delightful blend of creamy, sweet, and crunchy textures perfect for an elegant dessert or special occasion treat.
Ingredients
Choux Pastry Dough
- 120 ml water
- 60 g unsalted butter
- 8 g granulated sugar
- 2 g salt
- 75 g all purpose flour
- 2 large eggs
Coconut Cream Filling
- 120 ml whole milk
- 120 ml coconut milk
- 50 g granulated sugar
- 15 g cornstarch
- 2 large egg yolks
- 25 g unsalted butter
- 5 ml vanilla extract
- 30 g sweetened shredded coconut
Caramel Sauce and Garnish
- 100 g granulated sugar
- 30 g unsalted butter
- 90 ml heavy cream
- 1 g salt
- 15 g toasted shredded coconut
Instructions
- Prepare Oven: Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper to ensure the choux pastry doesn’t stick and is easy to remove after baking.
- Make Choux Dough: In a medium saucepan over medium heat, combine 120 ml water, 60 g unsalted butter, 8 g sugar, and 2 g salt. Bring the mixture to a boil, then add 75 g all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough ball forms and it pulls away cleanly from the sides of the pan. Remove from heat and let it cool for 5 minutes.
- Add Eggs: Add 2 large eggs one at a time into the cooled dough, mixing thoroughly after each addition. The dough should become glossy and smooth, with enough elasticity to pipe.
- Pipe Dough: Transfer the choux dough into a piping bag or use two spoons to scoop out mounds onto the prepared baking tray. Space them well apart to allow for expansion during baking.
- Bake Pastry: Bake the pastry in the preheated oven for 20 to 25 minutes until golden brown and puffed up. Remove from the oven and cool completely on a wire rack before filling.
- Prepare Coconut Filling: In a saucepan, combine 120 ml whole milk, 120 ml coconut milk, 50 g sugar, 15 g cornstarch, and 2 egg yolks. Cook over medium heat, whisking constantly until the mixture thickens and begins to bubble. Remove from heat and stir in 25 g unsalted butter, 5 ml vanilla extract, and 30 g sweetened shredded coconut. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill until set.
- Make Caramel Sauce: In another saucepan over medium heat, melt 100 g granulated sugar until it turns a deep amber color. Stir in 30 g unsalted butter until fully incorporated. Gradually add 90 ml heavy cream while stirring continuously. Add 1 g salt and let the sauce cool slightly to thicken.
- Assemble Cream Puffs: Slice the cooled pastry shells horizontally. Pipe the chilled coconut cream filling onto the bottom halves, then place the tops back on. Drizzle generously with the caramel sauce and garnish with 15 g toasted shredded coconut for a crunchy and flavorful finish.
Notes
- Ensure the choux dough cools slightly before adding eggs to avoid cooking them prematurely.
- Piping dough onto parchment paper ensures easy removal of the cream puffs after baking.
- Cover the filling with plastic wrap touching the surface to avoid a skin forming on the custard.
- Toast shredded coconut by spreading it on a baking sheet and baking at 175°C (350°F) for about 5-7 minutes until golden, keeping an eye to prevent burning.
- Caramel sauce can be made ahead and stored in the fridge; warm slightly before using to drizzle.
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