Coconut Mini Cream Puffs

Dana Ramsey


Our son is getting married and I am in charge of the Rehearsal Dinner . . . I came up with these for a desert and they turned out wonderful and they were super easy to make.


★★★★★ 1 vote

8 people


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1/2 c
1/4 c
buter cubed
1/8 tsp
1/2 c
1/4 c
pecans, finely chopped


1 pkg
coconut cream instant pudding mix (small pk)
1/4 c
shredded coconut


hot fudge sauce, heated
shredded coconut

How to Make Coconut Mini Cream Puffs


  • 1Mix the pudding according to the instructions on the package, fold in coconut and chill.
  • 2In a large saucepan bring your water, butter and salt to a boil. Add the flour all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add your eggs one at a time and beat well after each addition. Continue to beat until mixture is smooth and shiny. Stir in pcans.
  • 3Drop by rounded tablespoonfuls 3 inches apart onto a greased baking sheet. Bake at 350° for 20 to 25 minutes or until golden brown. Remove to wire rack and immediatley split puffs open and remove tops and set aside. Discard any soft dough inside the puffs. Cool completely.
  • 4Fill the puffs with the pudding mixture, place tops on and drizzle the hot fudge sauce using and tiny whisk and sprinkle coconut on top.
  • 5Note: Will post pictures soon.

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About Coconut Mini Cream Puffs

Course/Dish: Other Desserts

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