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Salted Caramel Drizzle Toasted Coconut Cream Puffs

Coconut Caramel Mother's Day Baking Dessert Pudding Summer Medium

Summary

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.

Ingredients

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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Instructions

  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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