How about a dish that is light yet indulgent at the same time? Hawaiian Coco Puffs is a sweet treat made with fluffy puffs and creamy filling that can be served as a snack or dessert.
This delicious dish was inspired by the Hawaiian dessert called “paradise puff” and will surely be a hit with family and friends.
Keep reading for the step by step details of the whole recipe.
What Are Hawaiian coco puffs?
Hawaiian Coco Puffs is a delicious snack or dessert made with fluffy puffs and creamy filling. The base of the dish consists of light, airy puffs that are made from flour, eggs, water, and butter.
The puffs are then filled with sweet dream whip frosting and instant chocolate pudding before being topped off with a silky chantilly frosting. The result is a light, indulgent, and truly delicious treat!
Where Did I First Try hawaiian coco puffs recipe?
I first tried the Hawaiian Coco Puffs recipe at a friend’s house. She had invited me over for dinner and I was blown away by this dish’s deliciousness!
My friend explained that she had gotten the idea from her aunt, who lived in Hawaii and would often make this dessert for special occasions.
It was so light yet indulgent I knew that I had to make it myself and share the recipe with others.
When I got home, I looked up the recipe online and found a few variations.
After some trial and error, I settled on one that seemed to be the most delicious: Hawaiian Coco Puffs.
The dish consists of light puffs filled with dream whip frosting and instant chocolate pudding and topped off with a silky chantilly frosting.
Finally, after completing the dish, I invited a few friends to sample it. Everyone was amazed at how delicious it was!
The puffs were light and fluffy, the filling creamy and sweet, and the chantilly frosting was silky smooth. It was truly a heavenly experience for all of us!
Since then, I’ve made Hawaiian Coco Puffs several times for parties and special occasions. Everyone loves it! The dish is a great way to add a little sweetness to any gathering, and it’s also so easy to make that anyone can do it.
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Ingredients
For The puffs:
- Flour: One of the most important ingredients in this recipe is flour. We recommend using all-purpose flour as it will give your puffs a light, airy texture.
- Eggs: Eggs help to bind the puff together and also add moisture. You’ll need four large eggs for this recipe.
- Water: Water helps keep the texture of the puff light and airy. You’ll need one cup of water for this recipe.
- Butter: Butter adds flavor and richness to the puff, as well as helping to give it a golden brown color when baking.
For The Filling:
- Dream Whip Frosting: This gives the filling its sweet, creamy texture. We recommend using two packets of dream whip frosting for this recipe.
- Cold Milk: You’ll need two and three-quarters cups of cold milk to help make the filling smooth and creamy.
- Instant Chocolate Pudding: Instant chocolate pudding is a key ingredient in this recipe as it helps give the filling its flavor and sweetness. You’ll need three ounces of instant chocolate pudding powder for this dish.
For The Chantilly Frosting:
- Evaporated Milk: Evaporated milk is a key ingredient in the chantilly frosting as it helps give the frosting its smooth, creamy texture. You’ll need one can of evaporated milk for this recipe.
- Sugar: Sugar is used to sweeten up the chantilly frosting and you’ll need one and a half cups of sugar for this recipe.
- Egg Yolks: Egg yolks add richness and creaminess to the chantilly frosting. You’ll need four large egg yolks for this recipe.
- Vanilla Extract: Vanilla extract adds flavor to the chantilly frosting so don’t forget to use two teaspoons of it.
- Butter: Finally, you’ll need three-quarters of a cup of butter to give the chantilly frosting its silky texture.
Cooking Directions
Step 1: Prepare The Puffs
Preheat your oven to 375°F and prepare a large baking sheet with parchment paper. Mix the flour, eggs, water, and butter in a bowl until it forms a dough.
Knead the dough for about 10 minutes then shape it into 1-inch balls. Place them on the prepared baking sheet and flatten them slightly.
Bake the puffs for 15 minutes or until they are golden brown. Allow them to cool completely before assembly.
Step 2: Prepare The Filling
In a medium bowl, whip together both packets of Dream Whip frosting with cold milk until it’s thick and creamy. Add the instant chocolate pudding powder and mix until fully incorporated. Refrigerate until ready to use.
Step 3: Prepare Chantilly Frosting
Whisk together the evaporated milk, sugar, egg yolks, and vanilla extract in a medium saucepan over low heat. Cook for about 10 minutes or until it thickens slightly. Remove from the heat and stir in butter. Allow to cool before using.
Step 4: Top The Chantilly frosting
Take one of the puffs and spread a spoonful of the filling in the center. Top it with another puff and press lightly to seal. Repeat with remaining puffs.
Using a pastry bag or plastic bag, pipe Chantilly frosting on top of each puff. Sprinkle with grated chocolate and serve.
Baking Tips
- Before you begin making your Hawaiian Coco Puffs, make sure that all of your ingredients are at room temperature. This will help ensure that everything mixes together nicely and won’t cause any lumps in the dough.
- When baking the puffs, watch them closely, as they can burn easily. The key is to bake them until they are golden brown.
- When making the filling, whisk it until it is thick and creamy. If you don’t whisk it long enough, your puffs won’t hold their shape when baked.
- For the Chantilly frosting, whisk the evaporated milk, sugar, egg yolks, and vanilla extract over low heat for about 10 minutes until it has thickened slightly. This will give you a silky smooth frosting.
What Ingredients Can I Replace or Substitute While Making It?
- If you don’t have dream whip frosting on hand, you can use whipping cream or heavy cream in its place. Make sure to add a teaspoon of sugar if using heavy cream instead.
- You can also substitute the instant chocolate pudding powder with cocoa powder and some sugar. Just mix the cocoa powder and sugar together until it is fully incorporated before adding it to the filling.
- If you don’t have evaporated milk, you can use cream instead. You’ll also need to reduce the sugar and egg yolks using cream instead of evaporated milk in your Chantilly frosting.
- Finally, if you don’t have butter on hand for your Chantilly frosting, you can use margarine or vegetable oil instead. Just melt the butter, margarine, or oil before adding it to the frosting.
Hawaiian Coco Puffs Recipe
Equipment
- piping bag
- spoon
Ingredients
For The Puffs:
- 2 eggs lending structure and a tender texture to the puffs, ensuring they rise beautifully during baking.
- 1/4 cup of unsalted butter adding richness and a buttery flavor that contributes to the overall decadence of the pastries.
- 1/2 cup of all purpose flour which, when combined with the water and butter, forms the base of the dough, resulting in a crispy and golden exterior.
- 1/2 cup of water providing the essential moisture necessary for the dough to come together and create light and airy puffs.
For The Filling:
- 1 3/8 cups of cold milk when combined with the instant chocolate pudding, creates a smooth and creamy filling that sets to perfection.
- 1.5 oz of instant chocolate pudding infusing a rich and luscious chocolate flavor, creating a decadent contrast to the lightness of the pastry.
- 1 packet of whip frosting yielding a fluffy and creamy filling that adds a delightful sweetness and a velvety texture to each puff.
For The Chantilly Frosting:
- 2 egg yolks lending a silky and custard-like quality to the frosting, creating a luxurious and velvety texture.
- 1 teaspoon of pure vanilla extract infusing a warm and aromatic note to the frosting, enhancing its overall flavor.
- 1/2 can of evaporated milk contributing a creamy and velvety texture to the frosting, adding richness and depth of flavor.
- 3/4 cup of granulated sugar providing sweetness and helping to stabilize the frosting, resulting in a silky smooth consistency.
- 3/8 cup of butter adding a luxurious richness and a smooth mouthfeel to the frosting, enhancing its overall decadence.
Instructions
- Preheat your oven to 375°F and prepare a large baking sheet with parchment paper. Mix the flour, eggs, water, and butter in a bowl until it forms a dough. Knead the dough for about 10 minutes then shape it into 1-inch balls. Place them on the prepared baking sheet and flatten them slightly. Bake the puffs for 15 minutes or until they are golden brown. Allow them to cool completely before assembly.
- In a medium bowl, whip together both packets of Dream Whip frosting with cold milk until it’s thick and creamy. Add the instant chocolate pudding powder and mix until fully incorporated. Refrigerate until ready to use.
- Whisk together the evaporated milk, sugar, egg yolks, and vanilla extract in a medium saucepan over low heat. Cook for about 10 minutes or until it thickens slightly. Remove from the heat and stir in butter. Allow to cool before using.
- Take one of the puffs and spread a spoonful of the filling in the center. Top it with another puff and press lightly to seal. Repeat with remaining puffs. Using a pastry bag or plastic bag, pipe Chantilly frosting on top of each puff. Sprinkle with grated chocolate and serve.
Notes
- Before you begin making your Hawaiian Coco Puffs, make sure that all of your ingredients are at room temperature. This will help ensure that everything mixes together nicely and won’t cause any lumps in the dough.
- When baking the puffs, watch them closely, as they can burn easily. The key is to bake them until they are golden brown.
- When making the filling, whisk it until it is thick and creamy. If you don’t whisk it long enough, your puffs won’t hold their shape when baked.
- For the Chantilly frosting, whisk the evaporated milk, sugar, egg yolks, and vanilla extract over low heat for about 10 minutes until it has thickened slightly. This will give you a silky smooth frosting.
Nutrition Information
One Hawaiian Coco Puff contains around
- 250-265 calories,
- 11-13g of fat,
- 32-34g of carbohydrates,
- 2.4-2.8g of protein,
- 100mg of sodium and
- 20-25g of sugar.
How to Store Leftover Hawaiian coco puffs?
If you have any leftover Hawaiian Coco Puffs, store them in an airtight container. This will keep the puffs fresh and crisp until you can enjoy them again.
The puffs should last for up to three days when stored properly. You can also freeze the puffs for up to two months if desired. Just ensure they are wrapped securely before placing them in the freezer.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat Hawaiian Coco Puffs. However, they should make sure to consume them in moderation and keep a close eye on their sugar intake.
Can I use different fillings for the puffs?
Yes, you can definitely switch up the filling for your Hawaiian Coco Puffs. Some other options include Nutella, peanut butter, marshmallow cream, and jams. You can also use a combination of these fillings if desired.
Can I bake the puffs in advance?
Yes, you can definitely bake the Hawaiian Coco Puffs in advance. Just store them in an airtight container once they’ve cooled off completely. The puffs should stay fresh for up to two days when stored properly.
Are Hawaiian Coco Puffs gluten-free?
Unfortunately, these puffs are not gluten-free as they contain all-purpose flour. However, if desired, you can try substituting the all-purpose flour with a gluten-free alternative.
Wrapping Up
Thanks for reading this recipe on how to make Hawaiian Coco Puffs. This delicious dessert contains sweet and creamy flavors that will tantalize your taste buds! Follow the instructions closely, and don’t forget to watch them closely while baking.
For a delicious gluten-free alternative, try using a gluten-free all-purpose flour. Make sure to share the recipe with your friends and family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.