Orange Coconut Cream Puffs Recipes

ORANGE COCONUT CREAMS

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

COCONUT CREAM PIE PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan over medium/low heat.
• Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
• Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
• To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan over medium heat. Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
• 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).
• Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
• Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once the dough comes together, transfer it to a piping bag.
• Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) mounds.
• 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).
• Then brush the dough with egg wash and place in preheated oven.
• Bake for 15 minutes at 425˚F (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚C) and bake for an additional 15 minutes.
• 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.
• Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
• Enjoy!

ORANGE COCONUT CREAM PUFFS

Steps:

• Choux pastry: whisk eggs in a bowl and set aside.
• Combine butter, coconut milk, water, salt, and sugar in a heavy saucepan over medium-low heat. Stir until the butter has melted. Once melted, add flour and constantly stir with a wooden spoon for 3 minutes. This will evaporate some of the water. Remove from the heat and allow to cool down for a few minutes.
• Add 2/3 of the eggs and stir vigorously for about 1 minute. When incorporated, add the rest of the eggs slowly while remaining vigorously until the paste becomes smooth, glossy, and pipeable consistency (not runny).
• Preheat the oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat. Add mounds of ~2 heaping teaspoons to a lined baking sheet.
• Bake for 10 minutes or until just starting to turn golden brown. Do not open the oven during this time. Reduce the heat to 375F and bake for another 8-10 minutes or until fully golden brown and crunchy. Remove from the oven.
• Immediately, poke a hole in the side or bottom of each puff with a large chopstick or you can split it open using a scissor. This will allow the remaining steam to escape, so the pastry doesn't become soggy. Allow cooling completely.
• Filling: beat the cream with a whisk or handheld mixer until soft peaks form.
• Sprinkle orange zest and sifted powdered sugar evenly over the surface of the cream. Beat further until fairly stiff, and sugar is evenly distributed.
• Fold in orange juice carefully with a rubber spatula, so you do not deflate the cream. Cover and set aside in the fridge until ready to use.
• Ganache: melt white chocolate and coconut cream in a double boiler. When mostly melted, stir until completely incorporated. Turn off the heat but leave the bowl sitting over hot water (double boiler).
• If coconut is not already toasted: spread evenly on a lined baking sheet and toast for 3-5 minutes at 300F or until just starting to turn golden.
• To assemble: fill a piping bag with cream and cut the tip. You can use a filling tip.
• Pipe the cream into puffs through the hole until the puff is sturdy to a gentle squeeze but not bursting. Repeat with the remaining puffs and cream.
• While holding the puff base with your fingers, dip the top of each puff into the ganache, rotating until about half of the puff is coated, then gently roll in cooled coconut flakes. Flip and rest coated puff chocolate side up on the tray. Repeat with the rest of the puff. Please keep them in the fridge to allow the ganache to set completely.

COCONUT CREAM PUFFS

Steps:

• For the Cream Filling:.
• To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat.
• Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
• Remove from heat and mix in the shredded coconut and vanilla extract.
• Cover with plastic wrap and chill at least two hours.
• For the Puffs:.
• Preheat oven to 425°F (220°C).
• To a medium saucepan add the butter, coconut milk, water, and salt over medium heat.
• Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
• 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).
• Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
• Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.
• 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).
• Then brush the dough with egg wash and place in preheated oven.
• 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.
• 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.
• Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
• Enjoy!

ORANGE COCONUT CREAM PUDDING

Steps:

• Combine mix and milk in a 11/2-qt. microwave-safe bowl, blend well.
• Cook at HIGH 3 minutes. Stir well and cook 2 minutes longer; then stir again and cook 1 minute more or until mixture comes to a boil.
• Stir in orange juice and rind.
• Spoon into individual dessert dishes.
• Chill.