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Ingredients Nutrition


  1. For the Cream Filling:
  2. To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat.
  3. Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
  4. Remove from heat and mix in the shredded coconut and vanilla extract.
  5. Cover with plastic wrap and chill at least two hours.
  6. For the Puffs:
  7. Preheat oven to 425°F (220°C).
  8. To a medium saucepan add the butter, coconut milk, water, and salt over medium heat.
  9. Allow all the butter to melt and bring the mixture to a boil.
  10. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
  11. Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
  12. Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
  13. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
  14. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.
  15. Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
  16. Then brush the dough with egg wash and place in preheated oven.
  17. Bake for 15 minutes at 425°F. Then, without opening the oven, reduce heat to 350° (175°C) and bake for an additional 15 minutes.
  18. Remove puffs from oven. Using the tip of a knife, cut a small “x” into the bottom of each puff and transfer (“x” side up) to a cooling rack.
  19. Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
  20. Enjoy!

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