Get ready to impress your family and friends with these heavenly Coconut Caramel Cream Puffs! These delicate pastries combine the light, airy texture of classic choux pastry with a tropical coconut cream filling and a drizzle of homemade caramel that takes them to the next level.
I developed this recipe after a trip to a French patisserie where I fell in love with their cream puffs but wanted to add my own tropical twist. The combination of coconut and caramel creates a dessert that’s sophisticated yet comforting, perfect for special occasions or whenever you want to treat yourself to something extraordinary.
Why You’ll Love This
- Impressive dessert that looks professional but is actually approachable for home bakers
- Perfect balance of textures: crisp pastry, creamy filling, and sticky caramel
- Make-ahead friendly – prepare components separately and assemble before serving
- Tropical coconut flavor pairs beautifully with rich caramel
- Customizable with different filling variations to suit your taste
Ingredients
- 120 ml water
- 60 g unsalted butter
- 8 g granulated sugar
- 2 g salt
- 75 g all-purpose flour
- 2 large eggs
- 120 ml whole milk
- 120 ml coconut milk
- 50 g granulated sugar
- 15 g cornstarch
- 2 large egg yolks
- 25 g unsalted butter
- 5 ml vanilla extract
- 30 g sweetened shredded coconut (optional)
- 100 g granulated sugar
- 30 g unsalted butter
- 90 ml heavy cream
- 1 g salt
- 15 g toasted shredded coconut
Instructions
- Preheat oven to 200°C. Line a baking tray with parchment paper for easy release and clean-up.
- Combine water, butter, sugar, and salt in a saucepan over medium heat and bring to a boil. Add all-purpose flour at once, stirring vigorously until dough forms a smooth ball and leaves the sides of the pan. Remove from heat and allow to cool for 5 minutes.
- Add eggs one at a time to the cooled dough, mixing thoroughly after each addition until the mixture is shiny and smooth.
- Transfer dough to a piping bag or use a spoon to portion mounds onto the prepared tray, spacing to allow for expansion.
- Bake for 20–25 minutes until golden brown and well puffed. Cool completely on a wire rack before filling.
- In a saucepan, whisk together whole milk, coconut milk, sugar, cornstarch, and egg yolks. Cook over medium heat, constantly whisking, until the mixture thickens and bubbles. Remove from heat and stir in butter, vanilla extract, and shredded coconut if using. Cover with plastic wrap touching the surface and chill until set.
- In a separate saucepan, melt sugar over medium heat until a deep amber caramel forms. Stir in butter until fully incorporated, then gradually add heavy cream. Stir in salt and allow the sauce to cool slightly.
- Slice cooled pastry shells in half. Pipe chilled coconut cream filling onto the bottom halves, replace tops, drizzle with caramel sauce, and garnish with toasted coconut.
Tips & Variations
- Make sure to cook the choux pastry dough long enough on the stove to remove excess moisture for the best puff.
- For a chocolate variation, fold 1/4 cup melted and cooled dark chocolate into the coconut cream filling.
- Add 1 tsp of rum to the caramel sauce for an adult version with a tropical twist.
- The unfilled puffs can be made a day ahead and stored in an airtight container. Recrisp in a 325°F oven for 5 minutes if needed.
- If coconut cream is unavailable, substitute with 1/4 cup cream of coconut (like Coco Lopez) and reduce the powdered sugar to 2 tbsp.
- Watch the caramel carefully as it can go from perfect to burnt in seconds.
Serving Suggestions
These Coconut Caramel Cream Puffs are stunning on their own, but for a complete dessert experience, serve them alongside fresh tropical fruits like mango or pineapple. The acidity of the fruit balances the richness of the cream puffs perfectly.
For a special occasion, arrange them on a tiered serving platter with additional caramel sauce on the side and a scoop of vanilla ice cream for an elegant dessert that will impress your guests.
Notes
- Cream puffs are best enjoyed the day they’re filled, but unfilled shells can be frozen for up to 1 month.
- The caramel sauce can be made up to a week ahead and stored in the refrigerator. Warm gently before using.
- You’ll know the choux pastry is ready when it forms a “V” shape when you lift the spoon from the dough.
- If your caramel crystallizes, add a splash of hot water and gently reheat until smooth.
FAQs
Can I make these cream puffs ahead of time?
Yes! Make the pastry shells and caramel sauce up to 2 days ahead. Store shells in an airtight container and the caramel in the refrigerator. Prepare the filling and assemble within 2 hours of serving.
Why did my cream puffs collapse?
Cream puffs typically collapse when they’re underbaked or removed from the oven too quickly. Make sure to bake until golden brown and let them dry in the turned-off oven with the door cracked.
Can I use store-bought caramel sauce?
Absolutely! While homemade caramel has a fresher flavor, a good-quality store-bought caramel sauce works well as a time-saving alternative.
Is there a dairy-free alternative for this recipe?
Yes, you can use coconut milk in the choux pastry, coconut whipped cream for the filling, and coconut oil instead of butter in the caramel for a completely dairy-free version.
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