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    Posted on Mar 24, 2016

    Your Easter Setup Just Got Better With These Coconut Cream Pie Puffs

    Give me all of them.

    by ,

    Honestly, these are just absolutely delectable.

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    Coconut Cream Pie Puffs

    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 flour

    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 1½-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!

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