Yield: 2 cups • Preparation: 20 minutes • Cook: 2 to 3 minutes • Refrigerate: 4 to 6 hours
Ingredients
4 large egg yolks
½ cup sugar
2 cups whole milk
3 tablespoons cornstarch
¹⁄8 teaspoon salt
1 tablespoon salted butter
1 teaspoon vanilla extract
½ teaspoon coconut extract
½ cup finely chopped toasted sweetened flaked coconut*
Instructions
In a medium bowl, combine egg yolks and sugar, whisking well. Set aside.
In a medium saucepan, heat milk over medium heat until very hot but not boiling. Add hot milk, ¼ cup at a time, to egg mixture to temper, whisking constantly. Add cornstarch and salt, whisking until incorporated. Strain mixture though a fine-mesh sieve. Return mixture to saucepan, and cook over medium heat, whisking constantly until mixture thickens.
Remove from heat, and add butter and extracts, stirring until incorporated. Transfer custard to a heatproof bowl. Cover with plastic wrap, letting plastic wrap touch surface of custard.
Refrigerate custard until very cold, 4 to 6 hours or overnight.
Add toasted coconut to cold custard, stirring well.
Notes
*To achieve a finely chopped texture, pulse coconut in a food processor before toasting. Coconut should be small enough to pass through a large decorating tip.
Recipe by TeaTime Magazine at https://teatimemagazine.com/coconut-cream-puffs-recipe/