Hawaiian Coco Puffs Recipe
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.
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Servings: 12 people
Calories: 550kcal
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.