Toasted Coconut Cream Puff Dessert - Delish

Cassie *


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 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 will thoroughly enjoy it...


★★★★★ 2 votes

25 Min
25 Min


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1 c
1/2 c
1 c


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


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


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

How to Make Toasted Coconut Cream Puff Dessert - Delish


  • 1Preheat 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.
  • 2Make 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.
  • 3Make 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.
  • 4Remove from heat and whisk in the vanilla, coconut extract and toasted coconut. Cover with plastic wrap and let cool.
  • 5When 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!
  • 6Make 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.

Printable Recipe Card

About Toasted Coconut Cream Puff Dessert - Delish

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

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