Coconut Caramel Cream Puffs

These decadent coconut caramel cream puffs transform an ordinary dessert into something truly spectacular. The light choux pastry shells cradle a rich coconut cream filling, all crowned with a luscious homemade caramel sauce that takes these treats to new heights of indulgence.

I first made these cream puffs for my sister's engagement party, and they became an instant family legend. The guests thought I had ordered them from a fancy patisserie, which might be my proudest baking moment to date.

• Water for creating steam that helps the choux pastry puff dramatically
• Unsalted butter provides richness and helps create the structure in the pastry
• Granulated sugar enhances flavor and helps with caramelization
• All purpose flour forms the base of the choux pastry
• Eggs give structure and richness while helping the pastry puff in the oven
• Whole milk and coconut milk create a tropical twist on classic pastry cream
• Cornstarch thickens the filling to a perfect piping consistency
• Egg yolks add richness and help set the coconut cream
• Vanilla extract balances and enhances the coconut flavor
• Shredded coconut adds wonderful texture and intensifies the coconut flavor
• Heavy cream creates a smooth, pourable caramel sauce
• Salt in the caramel sauce provides essential flavor balance

How To Make Coconut Caramel Cream Puffs

Prepare the oven

Heat your oven to 200°C and line a baking tray with parchment paper to ensure your delicate pastries release easily after baking.

Create the choux base

Combine water, butter, sugar, and salt in a saucepan over medium heat until it reaches a rolling boil. This creates the moisture needed for the steam that will make your pastry puff.

Form the choux dough

Add all the flour at once and stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan. This usually takes about 2 minutes of constant stirring. The dough should be thick enough that a spoon can stand upright in it.

Cool the dough

Remove from heat and allow to cool for exactly 5 minutes. This cooling period is crucial because if the dough is too hot when you add eggs, they will cook prematurely and ruin your pastry.

Incorporate the eggs

Add eggs one at a time, thoroughly incorporating each before adding the next. The dough will initially look curdled but keep mixing until it becomes smooth and glossy with a pipeable consistency.

Shape the puffs

Transfer the dough to a piping bag fitted with a round tip or use two spoons to create golf ball sized mounds on your prepared tray, leaving at least 5 cm between each to allow for expansion during baking.

Bake to perfection

Bake for 20 to 25 minutes until the puffs are deeply golden and feel hollow when gently tapped. Avoid opening the oven during baking as temperature changes can cause the puffs to collapse.

Prepare coconut cream filling

In a saucepan, whisk together milk, coconut milk, sugar, cornstarch, and egg yolks until completely smooth. Cook over medium heat, whisking constantly until the mixture thickens enough to coat the back of a spoon.

Finish the filling

Remove from heat and immediately stir in butter, vanilla, and shredded coconut. Cover with plastic wrap directly touching the surface of the cream to prevent a skin from forming and chill until completely cold.

Create caramel sauce

In a clean, heavy bottomed saucepan, melt sugar over medium heat without stirring until it turns a deep amber color. Carefully add butter, stirring until incorporated, then gradually stream in heavy cream while stirring. Add salt and allow to cool slightly until thickened but still pourable.

Assemble your masterpiece

Slice the cooled puffs horizontally, pipe generous amounts of coconut cream onto the bottom halves, replace the tops, and drizzle with caramel sauce. Finish with a sprinkle of toasted coconut for extra flavor and visual appeal.

My absolute favorite part of this recipe is making the caramel sauce. Watching granulated sugar transform into a deep amber liquid feels like culinary alchemy. My grandmother taught me to make caramel when I was just ten years old, and the magic of that transformation still thrills me every time.

Storage Solutions

These cream puffs are at their absolute best when freshly assembled, but you can prepare the components ahead of time. The unfilled choux shells can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. If they lose their crispness, simply reheat them in a 150°C oven for 5 minutes and cool before filling. The coconut cream filling stays fresh in the refrigerator for up to 3 days when covered with plastic wrap directly touching its surface. The caramel sauce can be refrigerated for up to 2 weeks and gently reheated before using.

Troubleshooting Tips

Achieving perfect choux pastry can sometimes be challenging, but understanding common issues helps ensure success. If your puffs deflate after baking, they were likely underbaked, so next time leave them in the oven a few minutes longer. For puffs that don't rise properly, your batter might have been too wet—next time use large eggs rather than extra large, or add the final egg in parts until you reach the right consistency. The ideal choux batter should form a V shape when lifted with a spoon, slowly falling back into the bowl.

Elegant Variations

While these coconut caramel cream puffs are divine as written, the recipe offers wonderful opportunities for personalization. For a chocolate lover's version, add a tablespoon of cocoa powder to the choux pastry and drizzle with chocolate ganache instead of caramel. To create a tropical variation, add a tablespoon of rum to the coconut filling and garnish with diced fresh mango. During fall, try infusing the caramel with cinnamon and using toasted pecans as a garnish. The choux pastry base is incredibly versatile and can support countless creative flavor combinations.

Recipe FAQs

→ Can I make the choux pastry in advance?

Yes, you can prepare the choux pastry shells up to 2 days ahead. Once baked and cooled, store them in an airtight container at room temperature. For longer storage, freeze the unfilled shells for up to 1 month and refresh them in a 350°F oven for 5 minutes before filling.

→ Why did my cream puffs collapse after baking?

Cream puffs typically collapse if they're removed from the oven too soon. Ensure they're golden brown and feel light when lifted. After baking, pierce each puff with a small knife to release steam and let them cool in the turned-off oven with the door slightly ajar to prevent rapid temperature changes.

→ Can I substitute the coconut milk?

Yes, you can substitute coconut milk with heavy cream for a traditional pastry cream. If you want to maintain some coconut flavor, use coconut extract (1/4 teaspoon) in regular pastry cream or try coconut cream instead of coconut milk for a richer result.

→ How do I store filled cream puffs?

Filled cream puffs should be stored in the refrigerator and consumed within 24 hours for best texture. The moisture from the filling will gradually soften the pastry shells. For best results, fill the shells shortly before serving and add the caramel drizzle just before presentation.

→ Can I make the caramel sauce without a candy thermometer?

Yes! Watch the color of the melting sugar closely—it should reach an amber color similar to honey. Once it reaches this stage, proceed with adding the butter and cream. Be careful as the mixture will bubble vigorously. If you're uncertain, cooking the sugar a shade lighter is safer as it will continue to darken slightly after removing from heat.

→ What's the best way to fill the cream puffs?

The cleanest method is using a piping bag fitted with a small round tip. Cut the puffs horizontally, pipe the filling onto the bottom half, and replace the top. Alternatively, you can make a small hole in the side or bottom of each puff and pipe the filling directly inside for a cleaner presentation with no visible filling.