Toasted Coconut Cream Puff Dessert - Delish

Cassie *

By
@1lovetocook1x

This is a recipe I came up with for Easter, from 2 of my recipes and one of my Moms... it came together just as I had imagined...Had I known it would be so popular I would have made two...it was first to go, and not everyone got a piece... Everyone just loved it and said to make it a tradition from now on for any of our holiday gatherings...My nieces wanted the recipe, and I hadn't yet wrote it out, but here it is...if you like coconut and cream puffs...you will thoroughly enjoy it...


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

CREAM PUFF CRUST

1 c
water
1/2 c
butter
1 c
flour
4
eggs

TOASTED COCONUT PUDDING

2 c
milk
3/4 c
sugar
3
egg yolks
1- 7 oz
flaked sweetened coconut ( 2 2/3 cups ) toasted
1/4 c
corn starch
1/4 c
milk
1 tsp
vanilla extract
1/2 tsp
coconut extract
1 Tbsp
butter

GANACHE

6 oz
good choclolate chips ( i use 3 ounces semi sweet & 3 ounces milk chocolate
1/4 c
plus 2 tablespoons heavy cream

WHIPPED CREAM

2 c
heavy cream
1/4 c
confectioners' sugar
1 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 400 degrees.

In a large saucepan, heat butter and water to boiling over medium high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from the heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each addition.

Press dough in bottom and up the sides of an ungreased 9 x 13 pan. Bake 25-30 minutes. Cool completely.
2
Make Ganache:

In a bowl, pour 6 ounces of good chocolate chips. ( I use Ghirardelli ) I use 3 ounces milk chocolate and 3 ounces semi sweet.

In a small saucepan heat 1/4 cup plus 2 tablespoons heavy cream - just until bubbles form around the inside of pan.

Pour over the chocolate, let sit for a few minutes. whisk until nice and glossy and all chocolate is incorporated with cream. Now, spoon chocolate over the cream puff crust. Spread evenly. Place in refrigerator to set up.
3
Make your toasted coconut pudding.

In a saucepan, whisk 2 cups milk and 3/4 cup sugar together over medium heat. Bring the liquid up to a simmer.

Separate the eggs and whisk the egg yolks together.

Temper the hot milk into the egg yolks by taking the hot milk mixture and, working with just a few teaspoons at a time, pouring it into the egg yolks as you whisk continuously. Then, whisk the egg mixture into the hot milk mixture.

In a small dish mix the 1/4 cup milk and cornstarch.

Whisk the cornstarch mixture into the hot milk mixture. Bring the liquid to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick.
4
Remove from heat and whisk in the vanilla, coconut extract and toasted coconut. Cover with plastic wrap and let cool.
5
When pudding is cool, spread evenly over Ganache layer. Top with whipped cream and a sprinkling of left over toasted coconut.

Chill for a few hours before serving...enjoy this yummy dessert!
6
Make whipped cream or use a 12 ounce cool whip.

Pour the cream into a well chilled bowl and add the sugar and vanilla. Using an electric hand mixer, beat the cream to the desired consistency.

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American