<- Back To Recipes
Matcha Coconut Cream Puffs

2023-02-20 - Written by: Emiko Nakamura

Japanese Dessert Puff Pastry

Matcha Coconut Cream Puffs

Delicate matcha-infused cream puffs filled with a rich coconut whipped cream.

Matcha Coconut Cream Puffs

Ingredients

  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large egg yolks
  • 2 teaspoons matcha powder
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup coconut whipped cream (see below for recipe)
  • Confectioners' sugar, for dusting

Coconut Whipped Cream:

  • 1 can (14 ounces) full-fat coconut milk, chilled
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract

Instructions

Make the Puff Pastry:

  1. In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy.
  2. Add the egg yolks one at a time, beating well after each addition.
  3. In a separate bowl, whisk together the matcha powder and flour. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
  4. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Fold the dough in half lengthwise, then fold it in half again. Rotate the dough 90 degrees, so the folds are facing you.
  5. Roll out the dough to about 1/4 inch thickness. Cut into rectangles that are approximately 3 inches wide and 6 inches long.

Make the Coconut Whipped Cream:

  1. Open the chilled coconut milk can and scoop out the solid coconut cream into a mixing bowl.
  2. Add the granulated sugar, kosher salt, and vanilla extract to the coconut cream. Beat with an electric mixer until stiff peaks form.

Assemble the Puffs:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Place the rectangles of puff pastry on the prepared baking sheet, leaving about 1 inch of space between each puff.
  3. Spoon a small amount of coconut whipped cream into the center of each puff.
  4. Fold one side of the puff over the filling to form a triangle, pressing the edges together with your fingers or a fork to seal.
  5. Brush the tops of the puffs with a little bit of water and sprinkle with confectioners' sugar.

Bake the Puffs:

  1. Bake for 20-25 minutes, or until golden brown.
  2. Allow the puffs to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

Serve the matcha coconut cream puffs at room temperature, dusting with confectioners' sugar if desired.