by Recipe Nomad
Easter Cream Puffs with Coconut Filling are a gorgeous Easter treat! Filled with coconut cream filling and dusted with powdered sugar, they’re just the right size for classroom parties, potlucks or just to share with family and friends!
I can’t believe Easter is just around the corner. Unlike the USA where the stores are filled with Easter baskets, egg dye and of course Reese’s Peanut Butter Eggs, China doesn’t really go all out for Easter (like the have begun doing for Halloween). I’ve been able to find plastic easter eggs and baskets at the Hongqiao Flower Market… still haven’t found my much loved Reese’s Peanut Butter Eggs, but Haley’s mom is sending us some soon!
In the meantime, I am finding Easter everything on Pinterest these days so I would like to add my Easter contribution- these spectacular Easter Cream Puffs with Coconut Cream Filling. I made a similar recipe for April’s Shanghai Family Magazine issue but using a classic cream filling. This time I pumped up the filling with yummy coconut extract and coconut flakes. They are irresistibly good and since they’re bite-sized feel free to eat 3 or 4 of them! That’s just 3 or 4 bites lol! You can make the Easter Cream Puffs as large or small as you want. Keep in mind you’ll need to adjust the bake time if you change the size. These Cream Puffs are about a half inch in diameter. They’ll puff up when you bake them (hence the name Cream Puffs) but they won’t spread out.
I’m going to be honest making these Easter Cream Puffs does take a bit of practice. You want to make sure to cook the batter enough to get rid of the moisture but you don’t want to cook the dough. | think adding the eggs was the trickiest part. At first you think there’s no way the eggs are going to incorporate into the thick batter. Then after stirring a bit the dough breaks up into a few large pieces. Keep stirring… eventually the dough will come back together and then you add another egg and repeat the process with the remaining eggs. Be patient and keep stirring- it will come together. I used a wooden spoon, but I’ve read recipes were mixing the eggs is done on low with an electric mixer.
Then it’s time for the yummy Coconut Cream Filling. It’s a simple cream filling recipe that I’ve added coconut flakes too and some coconut extract.
Ok I know my Shanghai peeps are going to say- COCONUT FLAKES!! Where did you find those?
I found them at…. Kroger. In the USA. Sorry friends, I smuggled them in at Christmas. You can easily use desiccated coconuts but it will change the texture a bit. It’s not a deal breaker though. (But… I did a bit of research and Kate and Kimi does carry coconut flakes.)
I also colored the filling to really get these Easter Cream Puffs in the festive spirit! It’s funny… my littlest Nomad had to be convinced that they all tasted exactly the same. She was certain they were different colors and flavors. Silly goose!
- 1/2 cup Water
- 1/2 cup Milk
- 1/2 cup Butter
- Pinch of Salt
- 1 tablespoon Sugar
- 1/2 tablespoon Coconut Extract
- 1 cup Flour
- 4 Large Eggs
- Egg Wash (1 egg, mixed with 1 tablespoon (15ml) water
- Powdered Sugar, for garnish
- 2 cups Heavy Cream
- 1/4 cup Powdered Sugar
- 1 teaspoon Coconut Extract
- 1 cup Coconut Flakes (you can use Desiccated Coconuts but it will look different)
- Blue, Pink, Yellow Food Coloring
- Preheat oven to 400°F (200°C).
- In a medium sized saucepan, mix the water, milk, butter and salt. Bring to a boil then add the flour all at once. Cook and stir continuously until the dough forms a ball that does not separate.
- Remove from heat and cool for 5-10 minutes.
- Transfer the dough to a mixing bowl. Add the eggs, one at a time, thoroughly beating each egg before adding the next one. Be careful not to overmix. The dough should be smooth and glossy.
- Drop the dough by tablespoonful onto a parchment lined baking sheet. For a fancier cream puff, spoon the dough into a pastry bag or Ziplock bag. Cut off ½ inch from one corner. Pipe 12-24 mounds of dough (depending on the size you prefer). If the puffs have a point on top, smooth it down.
- Brush with the egg wash.
- Bake for 20-25 minutes, rotating halfway through. Puffs should be firm, golden brown and sound hollow when you tap them.
- Transfer puffs to a wire rack and cool completely before filling.
- When cool, cut the top off the cream puffs, and push down or remove the soft dough
- Fill with your favorite filling. Replace tops and dust a bit of powdered sugar over each one.
- In a mixer beat the heavy cream, powdered sugar and coconut extract until the mixture becomes thick and forms medium stiff peaks. Gently fold in the coconut flakes.
- Divide the cream into 3 separate bowls and gently stir in the food coloring.
Hanady Awada (Recipe Nomad) is a food lover wandering the world with a cookbook and a fork. She’s a loving mother of 3, and has lived in the United States, Germany, the United Kingdom, and since 2013 in China.
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