If you’re someone who loves to try new and exotic desserts, then Hawaiian coco puffs are a must-try for you. In this blog, I will share with you a Hawaiian coco puffs recipe that is extremely delicious. These delicious pastries are a perfect combination of crispy, flaky pastry filled with a rich and creamy coconut filling and topped with decadent chocolate frosting. Originally created by a bakery in Hawaii, these little delights have quickly become a popular dessert across the United States.
How To Make Hawaiian Coco Puffs
Hawaiian coco puffs are the perfect dessert for any tropical-themed party, or summer get-together, or just as a sweet treat to indulge in at home. The flavors of coconut and chocolate are a match made in heaven, and the light and fluffy texture of the pastry is a perfect complement to the creamy filling. Whether you’re a pastry aficionado or just someone with a sweet tooth, Hawaiian coco puffs are a dessert that you simply must try.
Ingredients To Make Hawaiian Coco Puffs
For The puffs:
- water 1 cup
- butter 1/2 cup
- flour 1 cup
- eggs 4 large
For The Filling:
- dream whip frosting 2 packets
- instant chocolate pudding 3 oz
- cold milk 2 3/4 cups
For The ChantIlly Frosting:
- evaporated milk 1 can
- sugar 1 1/2 cups
- butter 3/4 cup
- egg yolks 4 large
- vanilla extract 2 teaspoon
Step By Step Instructions To Make Hawaiian Coco Puffs
For The puffs:
Step1
In a saucepan, bring water and butter to a boil. Remove the saucepan from the heat.
Step2
Mix in the flour until the dough forms into a ball and pulls away from the sides of the saucepan. Stir thoroughly.
Step3
Add the eggs one at a time and beat for a minute before adding the next egg. Mix well.
Step4
Using a scoop, place the dough onto a cookie sheet lined with foil. Bake at 400 degrees Fahrenheit for 15 minutes, then reduce the heat to 325 degrees Fahrenheit and bake for an additional 30 to 35 minutes. The puffs should look dry. Remove from the oven and allow to cool.
Step5
Once cooled, gently nudge the puffs with a wooden spoon to tip them over, and carefully peel them off the foil.
For The Filling:
Step6
In a medium mixing bowl, combine all the ingredients and beat with a mixer on high speed for 6 to 7 minutes.
Step7
Using a piping bag, gently poke the tip into the puffs and fill them with the chocolate pudding.
For The ChantIlly Frosting:
Step8
In a saucepan, combine milk, sugar, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly for 12 minutes until the mixture thickens.
Step9
Remove from heat and stir in the additional vanilla. Mix well and chill the mixture for one hour.
Step10
Using chantilly cream or powdered sugar, frost the puffs.
Step11
Refrigerate the puffs until they are ready to be served.
Tips And Tricks:
- Use room temperature eggs for the puff batter as this will help the mixture to combine more easily.
- When adding the flour to the boiling water and butter mixture, make sure to mix well and stir continuously to avoid lumps forming.
- To ensure that the puffs are evenly sized, use a scoop to measure out the dough onto the cookie sheet.
- After baking, let the puffs cool completely before attempting to peel them off the foil to avoid them breaking.
- To fill the puffs, use a piping bag with a small tip and gently insert it into the top of each puff. Squeeze the bag to fill the puff with the chocolate pudding.
- To make the Chantilly frosting, make sure to stir the mixture constantly while cooking to avoid it sticking to the bottom of the saucepan.
- Before frosting, the puffs, make sure that the Chantilly frosting has chilled for at least an hour.
- For a more professional look, use a piping bag with a large tip to frost the puffs. This will ensure that the frosting is spread evenly and looks more visually appealing.
- To store the puffs, keep them in an airtight container in the refrigerator. They will last for up to 3 days.
FAQs:
Q: Are Hawaiian Coco Puffs only available in Hawaii?
A: While Hawaiian Coco Puffs are most commonly found in Hawaii, they have gained popularity around the world. Some bakeries and restaurants outside of Hawaii have even started to offer their own versions of the treat.
Q: How long do Hawaiian Coco Puffs last?
A: Hawaiian Coco Puffs are best enjoyed fresh from the bakery. However, if you need to store them, they can be kept in an airtight container in the refrigerator for up to 2 days.
Q: Are Hawaiian Coco Puffs gluten-free?
A: No, Hawaiian Coco Puffs are made with choux pastry, which contains wheat flour. However, some bakeries may offer gluten-free versions of the pastry.
Q: Can I make Hawaiian Coco Puffs at home?
A: Yes, you can make Hawaiian Coco Puffs at home, but it can be a bit tricky. The choux pastry requires precise measurements and techniques, so it’s important to follow a trusted recipe.
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- Ina Garten Shortbread Cookies Recipe
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Conclusions
In conclusion, Hawaiian coco puffs are a delicious and exotic dessert that \is worth trying. The combination of crispy, flaky pastry, creamy coconut filling, and decadent chocolate frosting make for a perfect dessert for any occasion. While it may be tricky to make at home, following a trusted recipe with precise measurements and techniques can help achieve the perfect Hawaiian coco puffs.
Hawaiian Coco Puffs Recipe
Ingredients
For The puffs:
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 large eggs
For The Filling:
- 2 packets dream whip frosting
- 3 oz instant chocolate pudding
- 2 3/4 cups cold milk
For The ChantIlly Frosting:
- 1 can evaporated milk
- 1 1/2 cups sugar
- 3/4 cup butter
- 4 large egg yolks
- 2 teaspoon vanilla extract
Instructions
For The puffs:
- In a saucepan, bring water and butter to a boil. Remove the saucepan from the heat.
- Mix in the flour until the dough forms into a ball and pulls away from the sides of the saucepan. Stir thoroughly.
- Add the eggs one at a time and beat for a minute before adding the next egg. Mix well.
- Using a scoop, place the dough onto a cookie sheet lined with foil. Bake at 400 degrees Fahrenheit for 15 minutes, then reduce the heat to 325 degrees Fahrenheit and bake for an additional 30 to 35 minutes. The puffs should look dry. Remove from the oven and allow to cool.
- Once cooled, gently nudge the puffs with a wooden spoon to tip them over, and carefully peel them off the foil.
For The Filling:
- In a medium mixing bowl, combine all the ingredients and beat with a mixer on high speed for 6 to 7 minutes.
- Using a piping bag, gently poke the tip into the puffs and fill them with the chocolate pudding.
For The ChantIlly Frosting:
- In a saucepan, combine milk, sugar, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly for 12 minutes until the mixture thickens.
- Remove from heat and stir in the additional vanilla. Mix well and chill the mixture for one hour.
- Using chantilly cream or powdered sugar, frost the puffs.
- Refrigerate the puffs until they are ready to be served.
Notes
- Use room temperature eggs for the puff batter as this will help the mixture to combine more easily.
- When adding the flour to the boiling water and butter mixture, make sure to mix well and stir continuously to avoid lumps forming.
- To ensure that the puffs are evenly sized, use a scoop to measure out the dough onto the cookie sheet.
- After baking, let the puffs cool completely before attempting to peel them off the foil to avoid them breaking.
- To fill the puffs, use a piping bag with a small tip and gently insert it into the top of each puff. Squeeze the bag to fill the puff with the chocolate pudding.
- To make the Chantilly frosting, make sure to stir the mixture constantly while cooking to avoid it sticking to the bottom of the saucepan.
- Before frosting, the puffs, make sure that the Chantilly frosting has chilled for at least an hour.
- For a more professional look, use a piping bag with a large tip to frost the puffs. This will ensure that the frosting is spread evenly and looks more visually appealing.
- To store the puffs, keep them in an airtight container in the refrigerator. They will last for up to 3 days.
