Coconut Cream Puffs Recipe

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Coconut Cream Puffs
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Ingredients:

  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 cup skim milk
  • 2 tbsp margarine
  • 3 large egg whites
  • 1 large egg yolk
  • cooking spray
  • 1 tbsp water
  • 2 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 1 large egg
  • 3/4 cup skim milk
  • 1 1/2 tsp margarine
  • 3/4 cup frozen reduced-calorie whipped topping, thawed
  • mint sprigs (optional)

Directions:

  1. Preheat oven to 425°.
  2. Combine first 3 ingredients; set aside. Combine 1 cup milk and 2 tablespoons margarine in a large saucepan; bring to a boil. Reduce heat to low; add dry ingredients, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat; let cool 5 minutes.
  3. Add egg whites and egg yolk, 1 at a time, beating at low speed of a mixer until smooth. Drop dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 425° for 10 minutes. Reduce oven temperature to 350°; bake an additional 10 minutes or until browned and crisp. Remove from oven; pierce the side of each cream puff with the tip of a sharp knife. Turn off oven; let cream puffs stand in partially closed oven for 5 minutes. Remove from baking sheet to a wire rack; let cool.
  4. To prepare filling: Sprinkle gelatin over water in a small bowl; set aside. Combine 2 tablespoons sugar, cornstarch, and egg in a medium bowl. Stir with a whisk; set aside. Heat 3/4 cup milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture; stirring constantly with a whisk. Return milk mixture to pan; add 1 1/2 teaspoons margarine. Bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly with a whisk. Add soft gelatin to milk mixture; cook over low heat 1 minute, stirring until gelatin dissolves. Remove pan from heat; stir in cream of coconut, coconut extract, and vanilla. Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not allow gelatin mixture to set). Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4 hours or until thick.
  5. Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling. Sprinkle powdered sugar over cream puffs. Garnish with mint sprigs, if desired. Serve immediately.
  6. Note: To make ahead, place baked and cooled cream puffs in a large heavy-duty zip-top plastic bag; seal. Freeze cream puffs. Cover and chill cooked filling. To reheat cream puffs, remove from bag and place on a large baking sheet. Bake at 325º for 10 minutes or until crisp. Remove from baking sheet to a wire rack; let cool completely. Fill according to recipe directions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 895.11 Kcal (3748 kJ)
Calories from fat 312.32 Kcal
% Daily Value*
Total Fat 34.7g 53%
Cholesterol 190.32mg 63%
Sodium 786.56mg 33%
Potassium 1071.38mg 23%
Total Carbs 116.44g 39%
Sugars 52.94g 212%
Dietary Fiber 1.94g 8%
Protein 26.94g 54%
Vitamin C 2.2mg 4%
Vitamin A 0.2mg 6%
Iron 1.6mg 9%
Calcium 498.7mg 50%
Amount Per 100 g
Calories 182.09 Kcal (762 kJ)
Calories from fat 63.53 Kcal
% Daily Value*
Total Fat 7.06g 53%
Cholesterol 38.72mg 63%
Sodium 160mg 33%
Potassium 217.94mg 23%
Total Carbs 23.69g 39%
Sugars 10.77g 212%
Dietary Fiber 0.39g 8%
Protein 5.48g 54%
Vitamin C 0.4mg 4%
Iron 0.3mg 9%
Calcium 101.5mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.4
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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