Coconut Cream Pie Puffs

Post date: Mar 25, 2016 3:12:01 PM

FOR THE CREAM FILLING

INGREDIENTS

5 egg yolks

2 cups half & half

1 cup coconut milk

3/4 cup sugar

1/3 cup corn starch

1 cup sweetened coconut flakes

1 tsp vanilla extract

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 two hours.

FOR THE PUFF

INGREDIENTS

1/2 Cup Unsalted Butter /cubed

1/2 Cup Coconut Milk

1/2 Cup Water

Pinch of Salt

1 Cup Gluten Free Flour (amount based on a one for one mix, such as Bob's Red Mill or Cup for Cup)

4 Eggs (+1 for Egg wash)

Preheat oven to 425˚F (220˚C)

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 three 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.

Once the dough comes together, transfer it to a piping bag and pipe onto a parchment paper lined baking sheet into one and a half inch mounds.

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.

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.

Just before serving (or up to two hours in advance) - pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar. Enjoy!