Festive Coconut Cream Puff

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“This came from St. Mary's 110th Anniversary Cookbook 1875-1985. I have not tried this, just posting for safe keeping.”
12 puffs

Ingredients Nutrition


  1. Preheat oven to 400. On large greased and floured baking sheet, draw circle, using the bottom of 9-inch pie plate as guide.
  2. To make cream puffs, in medium saucepan, bring water, margarine and sugar to a boil. Blend in flour, stirring rapidly until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in eggs, one at a time, until well mixed. Stir in vanilla.
  3. Drop 1/4 cup mixture on circle on baking sheet; repeat with remaining batter, placing puffs side-by-side to form ring. Bake 35-40 minutes or until puffed and golden. Turn off oven; let stand in oven 10 minutes. Remove ring from baking sheet; cool on wire rack in draft-free place.
  4. For filling, in medium bowl, combine instant pudding, milk and heavy cream. Beat at medium speed of electric mixer for 4 minutes; beat at high speed for an additional 1 minute. Chill 1 hour.
  5. Carefully cut cooked cream puff ring horizontally in half; set top aside. Mix bananas into prepared pudding, spoon into bottom of ring; top strawberries. Replace top; sprinkle with confectioner's sugar. If desired, fill center of ring with fruit pieces. Chill until ready to serve.

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