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Orange Coconut Cream Puffs

  • Author: Linda Kurniadi


If you love cream puffs, put these orange coconut cream puffs on your to-do list. This homemade cream puffs recipe is made with a classic French choux pastry dough and filled with orange coconut cream and drizzled with white chocolate ganache. Perfect for your sweet tooth cravings.



Choux Pastry:

  • 1/4 cup unsalted butter
  • 1/4 cup coconut milk
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 tablespoon powdered sugar
  • 1/2 cup all-purpose flour
  • 3 large eggs


  • 1 cup heavy cream
  • 1 tablespoon orange zest
  • 1/4 cup powdered sugar
  • 1 tablespoon orange juice


  • 1/2 cup coconut flakes, toasted
  • 5 ox white chocolate
  • 2 tablespoons coconut cream


  • Choux pastry: whisk eggs in a bowl and set aside.
  • Combine butter, coconut milk, water, salt, and sugar in a heavy saucepan over medium-low heat. Stir until the butter has melted. Once melted, add flour and constantly stir with a wooden spoon for 3 minutes. This will evaporate some of the water. Remove from the heat and allow to cool down for a few minutes.
  • Add 2/3 of the eggs and stir vigorously for about 1 minute. When incorporated, add the rest of the eggs slowly while remaining vigorously until the paste becomes smooth, glossy, and pipeable consistency (not runny).
  • Preheat the oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat. Add mounds of ~2 heaping teaspoons to a lined baking sheet.
  • Bake for 10 minutes or until just starting to turn golden brown. Do not open the oven during this time. Reduce the heat to 375F and bake for another 8-10 minutes or until fully golden brown and crunchy. Remove from the oven.
  • Immediately, poke a hole in the side or bottom of each puff with a large chopstick or you can split it open using a scissor. This will allow the remaining steam to escape, so the pastry doesn’t become soggy. Allow cooling completely.
  • Filling: beat the cream with a whisk or handheld mixer until soft peaks form.
  • Sprinkle orange zest and sifted powdered sugar evenly over the surface of the cream. Beat further until fairly stiff, and sugar is evenly distributed.
  • Fold in orange juice carefully with a rubber spatula, so you do not deflate the cream. Cover and set aside in the fridge until ready to use.
  • Ganache: melt white chocolate and coconut cream in a double boiler. When mostly melted, stir until completely incorporated. Turn off the heat but leave the bowl sitting over hot water (double boiler).
  • If coconut is not already toasted: spread evenly on a lined baking sheet and toast for 3-5 minutes at 300F or until just starting to turn golden.
  • To assemble: fill a piping bag with cream and cut the tip. You can use a filling tip.
  • Pipe the cream into puffs through the hole until the puff is sturdy to a gentle squeeze but not bursting. Repeat with the remaining puffs and cream.
  • While holding the puff base with your fingers, dip the top of each puff into the ganache, rotating until about half of the puff is coated, then gently roll in cooled coconut flakes. Flip and rest coated puff chocolate side up on the tray. Repeat with the rest of the puff. Please keep them in the fridge to allow the ganache to set completely.