The Coconut Caramel Cream Puffs Recipe

Ingredients

• 1 cup (200g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup (120g) all-purpose flour
• 1/4 teaspoon salt
• 1 cup (240ml) heavy cream
• 1 can (14 oz or 410ml) sweetened condensed milk
• 1 cup (120g) shredded coconut

Instructions

Make the Coconut Cream Puffs

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and salt. Set aside.
3. In a large mixing bowl, beat the butter until it's light and fluffy. Add the sugar and beat until well combined.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Divide the dough into 12 equal pieces and roll each piece into a ball. Place the balls onto the prepared baking sheet, leaving about 2 inches (5cm) of space between each puff.
7. Bake for 15-20 minutes or until golden brown. Allow the puffs to cool completely on a wire rack.

Make the Caramel Custard

1. In a medium saucepan, combine the heavy cream and condensed milk. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2. Remove from the heat and stir in the shredded coconut.
3. Let the custard cool to room temperature.

Assemble the Cream Puffs

1. Split each cooled puff in half horizontally using a serrated knife.
2. Spoon a generous amount of caramel custard into the bottom half of each cream puff.
3. Place the top half of each puff on top of the filling and dust with powdered sugar.
4. Serve immediately and enjoy!

Notes

• The coconut caramel cream puffs are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 24 hours.
• If you prefer a stronger coconut flavor, you can add a few drops of coconut extract to the custard mixture.