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Toasted Coconut Cream Puffs with Salted Caramel Drizzle
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Cream Puffs

1 cup water

1/2 cup Land O Lakes® Butter

1/8 teaspoon salt

1 cup all-purpose flour

4 large Land O Lakes® Eggs


1 (4.6-ounce) package cook and serve vanilla pudding and pie filling mix

3 cups Land O Lakes® Half & Half

1 teaspoon freshly grated orange zest

Caramel Sauce

1/4 cup Land O Lakes® Butter

1/2 cup firmly packed brown sugar

1/3 cup Land O Lakes® Heavy Whipping Cream

1/2 teaspoon sea salt

1 cup sweetened flaked coconut, toasted

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

Tip #1

- 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.

Tip #2

- 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.

Tip #3

- Your favorite ice cream can be used to fill cream puffs instead of pudding.

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