Salted Caramel Drizzle Toasted Coconut Cream Puffs

Salted Caramel Drizzle Toasted Coconut Cream Puffs
12 servings Medium
Total: Active:
0 Ratings 

Ingredients (15)

For the puffs:

  • 1 cup water
  • 1/2 cup Land O Lakes butter
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large Eggland’s Best eggs

For the filling:

  • 1 (4.6-ounce) package of cook-and-serve vanilla pudding and pie filling mix
  • 3 cups Land O Lakes Half & Half or Fat-Free Half & Half
  • 1 teaspoon orange zest, freshly grated
  • caramel sauce
  • 1/4 cup Land O Lakes butter
  • 1/2 cup brown sugar, firmly packed
  • 1/3 cup Land O Lakes Heavy Whipping Cream
  • 1/2 teaspoon sea salt
  • 1 cup sweetened coconut flakes, toasted
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Nutritional Information
  • Calories370
  • Fat27.37g
  • Saturated fat17.77g
  • Trans fat0.47g
  • Carbs27.05g
  • Fiber1.52g
  • Sugar14.13g
  • Protein5.62g
  • Cholesterol115.37mg
  • Sodium176.55mg
  • Nutritional Analysis per serving (12 servings) Powered by

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This recipe is presented by Eggland’s Best.

Now this is some decadence. Whoever is lucky enough to be on the receiving end of this dessert is in for a treat.

These cream puffs combine complementary flavors and textures: salty and sweet in the topping; vanilla, orange, and coconut in the filling; and all with creamy, flaky, smooth, and coarse textures.

Plus, there’s the option of using fat-free half-and-half, if you want to reign in the splurge a tidbit. No one will notice.


  1. 1Heat the oven to 400°F.
  2. 2Combine water, 1/2 cup of butter and 1/8 teaspoon of salt in a 2-quart saucepan. Cook over medium heat for 5-7 minutes or until the mixture comes to a full boil.
  3. 3Vigorously stir in the flour, using a wooden spoon, until the mixture forms a ball. Remove the saucepan from heat. Cool the mixture for 10 minutes.
  4. 4Then add 1 egg at a time, stirring well after each addition until the mixture is very smooth.
  5. 5Drop dough by 1/4 cupfuls, 3 inches apart, onto an ungreased baking sheet. Bake 30-35 minutes or until puffed and lightly browned.
  6. 6Pierce each puff with a fork to allow steam to escape. Move the puffs to a cooling rack and cool completely.
  7. 7Prepare the pudding mix as directed on the package, substituting half-and-half for milk. Stir in the orange zest. Pour the pudding mixture into a bowl; cover with plastic wrap. Refrigerate for 4 hours or until cool.
  8. 8Melt 1/4 cup of butter in a 1-quart heavy saucepan over medium heat. Stir in the brown sugar and continue cooking 2-3 minutes or until the sauce is smooth and bubbly. Stir in the whipping cream and continue cooking 2-3 minutes, or until the mixture just comes to a boil.
  9. 9Remove the sauce from heat and stir in the sea salt. Cut off the top portions of the cream puffs; scoop out the insides, if necessary. Fill each puff with 1/4 cup of chilled pudding mixture and sprinkle with 2 teaspoons of toasted coconut.
  10. 10Drizzle each cream puff with caramel sauce and another 1 teaspoon of toasted coconut.
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