Coconut Caramel Cream Puffs

Coconut Caramel Cream Puffs bring a fusion of indulgent French pastry and tropical coconut right to your home kitchen. Airy homemade choux puffs cradle a silky coconut custard and are finished with buttery caramel and crisp toasted coconut for layers of flavor and texture. A decadent dessert that feels bakery worthy but is fully achievable in your own oven.

I made these for a birthday brunch and everyone asked what bakery I had bought them from. Watching my family gather around the table with sticky smiles was the best reward.

Ingredients

• Water: adds needed steam so the puffs rise high filtered if you can
• Unsalted butter: gives a rich base to both pastry and filling opt for high quality
• Granulated sugar: just sweet enough for balance in cream and caramel fine grain melts best
• Salt: a pinch enhances every other flavor do not skip
• All purpose flour: structure maker for the choux sifted creates the lightest texture
• Eggs: essential for lift and a perfect puff use at room temperature
• Whole milk: for a velvety custard mouthfeel pick whole for ultimate creaminess
• Coconut milk: the main event for coconut flavor choose full fat cans
• Cornstarch: thickens the cream for lovely smoothness look for lump free
• Egg yolks: add rich color and silkiness large eggs measure most reliably
• Vanilla extract: deepens flavor profile use pure extract
• Sweetened shredded coconut: for a chewy or crunchy layer either plain or toasted
• Granulated sugar for caramel: turns glossy brown best with even small crystals
• Heavy cream: gives caramel a smooth pourable consistency avoid ultra pasteurized
• Pinch of salt for caramel: rounds out the sweetness
• Toasted shredded coconut for garnish: brings a golden crunch toast lightly for best color

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to four hundred degrees Fahrenheit or two hundred Celsius and line your largest baking tray with parchment paper to ensure the puffs lift and come off easily

Make the Choux Pastry:

In a medium saucepan combine water unsalted butter granulated sugar and salt and heat on medium until the butter is fully melted and begins to bubble Gently pour in all flour at once stirring fast with a wooden spoon until the mix forms a smooth dough pulling from the pan sides Continue stirring another minute to let extra moisture evaporate Take off the heat cool for five minutes to avoid scrambling the eggs

Add the Eggs:

Blend eggs in one by one mixing each fully before adding the next The batter should become shiny thick and smooth holding its shape when spooned If it seems stiff add an extra tablespoon water

Shape the Puffs:

Pipe or spoon dough into rounds about an inch and a half across on your lined tray Leave plenty of space so they expand without sticking

Bake the Puffs:

Bake for twenty to twenty five minutes until each puff is deep golden and firm Avoid opening the oven early or the puffs can collapse Cool completely on a wire rack so they keep their shape

Prepare the Coconut Cream Filling:

In a clean saucepan whisk whole milk coconut milk granulated sugar cornstarch and egg yolks Place over medium heat whisking constantly until the mixture begins to bubble and thickens Once it looks smooth and pudding like remove from heat and quickly whisk in butter vanilla and shredded coconut if desired Place plastic directly on surface to stop a skin from forming then chill

Make the Caramel Sauce:

On medium heat melt granulated sugar in a small saucepan without stirring until it turns a deep amber color Swirl the pan gently to help it melt evenly Once it reaches the right shade whisk in butter followed by heavy cream pouring slowly since it will bubble and steam Sprinkle in a pinch of salt Stir smooth and let it cool until thick yet pourable

Assemble the Cream Puffs:

Carefully slice each puff open with a serrated knife Spoon or pipe coconut cream inside Replace the tops then generously drizzle each with caramel sauce letting it spill down the sides Top with toasted shredded coconut for extra crunch and a beautiful look

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My nephew tries to sneak extra toasted coconut before we finish the batch and I end up piling on even more to make him grin

Storage Tips

Store unfilled puffs in an airtight container at room temperature for up to two days or freeze for up to a month Once filled with cream keep them in the fridge and try to enjoy within forty eight hours for maximum freshness and to prevent sogginess Caramel sauce that thickens in the fridge can be gently warmed to pour again

Ingredient Substitutions

Swap coconut milk for other nut or oat milks if you wish though the signature coconut flavor will be lighter Gluten free blends made for baking can be used in place of regular flour for the pastry The caramel is delicious with a touch of spiced rum or even a vanilla bean mixed in for a grown up note

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Serving Suggestions

Serve the cream puffs on a pretty platter with strong coffee after a meal for simple elegance Try adding extra caramel or a drizzle of dark chocolate Lining the plate with toasted coconut or edible flowers also makes your table look bakery ready For parties make mini puffs by piping smaller rounds and filling with coconut cream before topping with caramel

Cultural and Historical Context

Cream puffs or choux à la crème started in European kitchens in the sixteenth century evolving into beloved café treats The coconut custard filling is inspired by tropical influences bringing together classic French pastry technique and sunny island flavors for a dessert that tastes at once familiar and adventurous

Recipe FAQs

→ What causes choux pastry to puff up?

Steam generated from the water in the dough expands during baking, creating the light, airy cavities characteristic of choux pastry.

→ How is the coconut flavor incorporated?

The filling combines coconut milk with shredded coconut to create a rich, tropical cream with authentic coconut notes.

→ Can caramel sauce be made ahead of time?

Yes, caramel can be prepared in advance and gently reheated before drizzling over the puffs for convenience.

→ Why should the cream filling be chilled before assembling?

Chilling sets the custard’s texture, making it easier to pipe without sogging the pastry shells.

→ How should leftovers be stored for best quality?

Store assembled puffs refrigerated and consume within two days to maintain crispness and fresh flavor.

→ Is it possible to add texture to the topping?

Toasted shredded coconut adds a pleasant crunch that contrasts beautifully with the smooth filling and caramel.