1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
1 (4.6-ounce) package cook and serve vanilla pudding and pie filling mix
1 teaspoon freshly grated orange zest
1/2 cup firmly packed brown sugar
1/2 teaspoon sea salt
1 cup sweetened flaked coconut, toasted
Heat oven to 400°F.
Combine water, 1/2 cup butter and 1/8 teaspoon salt in 2-quart saucepan. Cook over medium heat 5-7 minutes or until mixture comes to a full boil. Vigorously stir in flour, using wooden spoon, until mixture forms a ball. Remove from heat. Cool mixture 10 minutes. Add 1 egg at a time, stirring well after each addition until mixture is very smooth.
Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet. Bake 30-35 minutes or until puffed and lightly browned. Pierce each with fork to allow steam to escape. Remove to cooling rack. Cool completely.
Prepare pudding mix as directed on package, substituting half & half for milk. Stir in orange zest. Pour into bowl; cover with plastic food wrap. Refrigerate 4 hours or until cool.
Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat. Stir in brown sugar; continue cooking 2-3 minutes or until smooth and bubbly. Stir in whipping cream; continue cooking 2-3 minutes or until mixture just comes to a boil. Remove from heat; stir in sea salt.
Cut off top portions of cream puffs; scoop out insides, if necessary. Fill each with 1/4 cup chilled pudding mixture; sprinkle with 2 teaspoons toasted coconut. Place onto individual serving plates. Drizzle each with caramel sauce; garnish with additional 1 teaspoon toasted coconut.
- To toast coconut, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F., stirring occasionally, 5-10 minutes until light golden brown. Remove from baking sheet; cool completely.
- Cream puffs can be made ahead. Prepare the dough; bake as directed. Cool completely. Place unfilled cream puffs in container with tight-fitting lid. Freeze up to 1 month.
- Your favorite ice cream can be used to fill cream puffs instead of pudding.