RECIPE:<br /><br />The Coconut Cream Filling:<br /><br />5 Egg Yolks<br />2 Cups Half & Half<br />1 Cup Coconut Milk<br />3/4 Cup Sugar<br />1/3 Cup Corn Starch<br />1 Cup Sweetened Coconut Flakes<br />1 tsp Vanilla Extract<br /><br />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 2 hours.<br /><br />The Puff:<br /><br />1/2 Cup Unsalted Butter /cubed<br />1/2 Cup Coconut Milk<br />1/2 Cup Water<br />Pinch of Salt<br />1 Cup Flour<br />4 Eggs (+1 for Egg wash)<br /><br />Preheat oven to 425˚F (220˚C)<br /><br />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 3 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.<br />Once the dough comes together, transfer it to a piping bag and pipe onto a parchment paper lined baking sheet into 1 1/2 inch mounds.<br /><br />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.<br /><br />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.<br /><br />Just before serving (or up to two hours in advance) - pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar. Enjoy!<br /><br /><br />Music provided by Warner Chappell Inc. Used with permission<br /><br />All music provided by Audio Network and Warner Chappell Inc. Used with permission
