Coconut Cream Puffs
Description
These Coconut Cream Puffs are a delightful dessert featuring golden, crisp choux pastry shells filled with a luscious coconut custard. The dough is piped into rounds and baked until hollow and light, then cooled before being filled. The filling combines the creamy richness of milk and eggs with the distinct tropical flavor of coconut cream and extract, stabilized with gelatin for a smooth texture. Topped with a dollop of whipped topping and a dusting of powdered sugar, these puffs offer a perfect balance of crisp exterior and soft, sweet interior. They are an elegant yet approachable treat, ideal for afternoon tea, potlucks, or as a special finish to a dinner party. Make them fresh for the best texture.Ingredients
Directions
-
Preheat oven to 425&# 194;°F (218ðC). Grease baking sheets with nonstick cooking spray.
-
Whisk together flour, 2 teaspoons sugar, and 1/4 teaspoon salt in a small bowl; set aside.
-
In a large saucepan, combine 1 cup skim milk and 2 tablespoons margarine. Bring to a boil over medium-high heat.
-
Reduce heat to low. Add the flour mixture all at once and stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
-
Remove from heat and let the dough cool for 5 minutes.
-
Beat in 3 egg whites and 1 egg yolk, one at a time, using a mixer on low speed until the dough is smooth and glossy.
-
Drop the dough by level tablespoons, spaced 2 inches apart, onto the prepared baking sheets.
-
Bake at 425ðF (218ðC) for 10 minutes.
-
Reduce oven temperature to 350ðF (177ðC) and bake for 10 more minutes, or until puffs are golden brown and crisp.
-
Remove from oven and pierce the side of each puff with a sharp knife tip to release steam.
-
Turn off the oven and let the puffs stand in the partially closed oven for 5 minutes. Transfer to a wire rack to cool completely.
-
For the filling, sprinkle 1/2 teaspoon unflavored gelatin over 1 tablespoon water in a small bowl; let stand to soften.
-
In a medium bowl, whisk together 2 tablespoons sugar, 1 tablespoon cornstarch, and 1 whole egg until smooth.
-
Heat 3/4 cup milk in a heavy saucepan over medium-high heat until it reaches 180ðF or small bubbles form around the edges (do not boil).
-
Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
-
Return the mixture to the saucepan. Add 1 1/2 teaspoons margarine.
-
Cook over medium heat, stirring constantly with a whisk, until the mixture boils and thickens, about 1 minute.
-
Add the softened gelatin and cook over low heat for 1 minute, stirring until dissolved.
-
Remove from heat. Stir in 3 tablespoons cream of coconut, 1/2 teaspoon coconut extract, and 1/2 teaspoon vanilla extract.
-
Place the saucepan in a large bowl of ice water and let stand for 15 minutes, stirring occasionally, until the mixture reaches room temperature but has not set.
-
Gently fold in 3/4 cup thawed frozen reduced-calorie whipped topping.
-
Cover and refrigerate for 4 hours, or until the filling is thick enough to pipe.
-
Cut the tops off the cooled cream puffs. Fill each puff with 1 tablespoon of the coconut filling.
-
Sprinkle with 2 tablespoons confectioners' sugar and garnish with mint sprigs if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 38.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 8.0g3%
- Dietary Fiber 0.3g2%
- Sugars 0.4g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
coconut, cream puffs, choux pastry, dessert, tropical, custard filling, baking, pastry, sweet, indulgent, party food, afternoon tea, homemade, coconut extract, whipped topping
