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toasted coconut cream puff dessert - delish

(2 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

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...

►
(2 ratings)
yield 12
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For toasted coconut cream puff dessert - delish

  • 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

How To Make toasted coconut cream puff dessert - delish

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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