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Cream puffs always felt like a bakery treat until I realized how rewarding it is to make them from scratch. This recipe for Coconut Caramel Cream Puffs brings together classic French pastry with a tropical twist and a rich homemade caramel sauce. It is dessert magic that turns ordinary ingredients into airy puffs filled with silky coconut custard and glossy caramel.
I first tested these for a birthday and every guest was amazed they were homemade. My sister still texts me for the recipe when she wants to wow her book club.
Ingredients
- Water: for steam that creates perfect airy puffs use filtered water if possible
- Unsalted butter: gives richness to pastry and cream use good quality for best flavor
- Granulated sugar: just enough in both cream and caramel helps balance sweetness without being overpowering
- Salt: brings all flavors together a small pinch does wonders
- All purpose flour: forms the dough’s structure sift for lightest results
- Eggs: give lift and the signature puff use room temperature eggs for easy blending
- Whole milk: creates a velvety filling contributing to the custard’s richness
- Coconut milk: infuses coconut flavor select full fat cans for best custard consistency
- Cornstarch: thickens the filling so it holds up inside each bite look for fresh cornstarch without lumps
- Egg yolks: make the cream ultra silky and yellow use large eggs for accurate results
- Vanilla extract: provides deep round flavor real vanilla is best whenever possible
- Sweetened shredded coconut (optional): for chewiness untoasted adds moisture while toasted brings extra crunch
- Granulated sugar for caramel: melts and browns into that glossy topping choose fine sugar for even melting
- Heavy cream: provides smoothness for the caramel sauce avoid ultra pasteurized for lightest flavor
- Pinch of salt for caramel: balances sweetness and enhances caramel notes
- Toasted shredded coconut for garnish: gives a crisp finish toast until just golden for sight and crunch
Instructions
- Preheat and Prepare:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and line your largest baking sheet with parchment paper. This prevents sticking and makes removal super easy after baking.
- Make the Choux Pastry:
- Bring water unsalted butter granulated sugar and salt to a gentle boil in a medium saucepan over medium heat. When the butter is melted and bubbling add all the flour at once and stir vigorously with a wooden spoon. Continue stirring until the mixture comes together in a ball and pulls away from the sides the dough will look glossy. Remove from the heat and let it cool for about five minutes so you don’t scramble the eggs in the next step. Add the eggs one at a time mixing well after each addition. The finished dough should be thick but pipeable and shiny.
- Form the Puffs:
- Spoon or pipe small even mounds of dough onto your prepared baking sheet with at least two inches of space between each puff. Aim for uniformity in size so they bake evenly and look pretty on your serving platter.
- Bake the Puffs:
- Bake in the preheated oven for about twenty to twenty five minutes until each puff is golden brown and fully set. Resist the urge to open the oven early or the puffs may collapse. Let them cool completely on a wire rack to maintain maximum crispness for filling.
- Prepare the Coconut Cream Filling:
- Combine whole milk coconut milk granulated sugar cornstarch and egg yolks in a clean saucepan. Whisk together thoroughly then cook gently over medium heat stirring constantly until the mixture thickens and bubbles. Once thick and pudding-like take the pan off heat and stir in butter vanilla and shredded coconut if using. Press plastic wrap directly onto the surface of the cream fill to prevent a skin from forming and chill until ready to use.
- Make the Caramel Sauce:
- In a separate saucepan over medium heat let granulated sugar melt undisturbed. As it begins to liquify and turn amber swirl the pan to help it melt evenly. When golden brown whisk in butter until smooth then carefully add heavy cream while stirring it will bubble vigorously so take care. Finish with a small pinch of salt and cool until just thickened but still pourable.
- Assemble the Cream Puffs:
- Using a serrated knife slice the puffs in half horizontally. Pipe or spoon the coconut cream filling into the base of each. Replace the tops and drizzle with caramel sauce letting it cascade down the sides. Finish with a generous sprinkle of toasted shredded coconut for extra crunch and a beautiful finish.
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I love using toasted coconut for the garnish because it takes the texture to the next level with crisp bites nestled in the soft cream. My nephew always asks for extra on top after sneaking a handful while we assemble the puffs together.
Storage Tips
Cream puffs are best filled and eaten the day they are made but unfilled shells can be stored in an airtight container for up to two days or frozen for a month. Once filled keep them cold in the fridge and eat within forty eight hours for maximum flavor and crispness. If the caramel thickens too much while storing just warm it briefly to loosen.
Ingredient Substitutions
You can swap coconut milk for any other nut milk if coconut is not your favorite though you will lose a little of that signature flavor. Gluten free all purpose flour can also work for the pastry shell but be sure to pick a blend intended for baking. The caramel sauce is delicious with a splash of rum or bourbon when you want something a bit more grown up.
Serving Suggestions
Serve these on a dessert platter with coffee or tea for a truly decadent afternoon treat. You can top with extra caramel or even a drizzle of melted chocolate for a different twist. Mini versions make perfect finger food at parties so just pipe smaller mounds of choux for bite size puffs.
Cultural and Historical Context
Cream puffs known as choux à la crème in France have a long history in European pâtisserie dating back to the sixteenth century. The marriage of tropical coconut custard and classic pastry is a nod to global inspiration and makes this dessert feel both familiar and refreshingly new.
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With patience and a tropical twist, these Coconut Caramel Cream Puffs turn any dessert table into a showstopper. Enjoy sharing them with family and friends!
Frequently Asked Questions
- → What makes choux pastry puff up?
Steam created from water in the dough causes choux to expand, making it light and airy.
- → How is the coconut flavor added?
Coconut milk and shredded coconut give the cream filling its tropical, nutty taste.
- → Can I use store-bought caramel?
Homemade caramel delivers the best flavor, but store-bought can be used for convenience.
- → Why chill the cream filling?
Chilling sets the texture for easier piping and prevents the filling from making puffs soggy.
- → How do I store leftovers?
Keep filled puffs refrigerated and consume within two days for optimal taste and texture.