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Coconut Cream Puffs

If you love cream puffs and coconut then you’re in the right place! These little bad boys look so fancy, but they’re really easy to make. Perfect sweet treat after dinner or for a crowd.

As always, this recipe is paleo, gluten-free and flourless. That’s why they’re a tad bit crumblier than the conventional cream puffs, but they hold their shape. A normal cream puff relies on gluten to trap hot air to puff it up. Because this recipe has no gluten, it isn’t technically a cream puff, as it does not really puff and hollow out. So make sure to pipe them real high. But do not worry, once you assemble them, they’ll look like the traditional cream puffs we all love.

coconut cream puff recipe

You need:

For the puff:

For the filling:

Instructions:

  1. Preheat the oven to 350°F. Line a baking tray with parchment paper. Crack one egg and set aside (for egg wash).
  2. Place butter, coconut milk, water and salt in a saucepan. Bring to a boil.
  3. Turn off the heat and add in coconut flour and vanilla bean powder. Stir continuously until smooth. Let it cool down until it is lukewarm.
  4. Add in the remaining 2 eggs one by one, stirring well after each addition.
  5. Transfer into a piping bag and pipe onto the prepared baking tray. Using a pastry brush, dab a little egg wash on top.**
  6. Bake for 12-15 minutes or until golden brown. Let cool.
  7. For the filling: Scoop out the separated cream from the chilled coconut milk. Whip until it becomes thick and solid. Stir in the honey, vanilla bean powder and grated coconut, if using. Transfer into a piping bag.
  8. To assemble: Cut the cooled puffs in half. Pipe the cream onto the base and sandwich with the top. Drizzle with dark chocolate and sprinkle with unsweetened coconut flakes, if desired.

* Adjust the amount of honey based on the level of sweetness you’re after.

** The egg wash is essential to brown the cream puffs. Without the egg wash, the puffs will look pale (and a little bit lifeless).

Enjoy!

paleo cream puffs

paleo desserts

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