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Coconut Cream Puffs

Yield 2 dozen (serving size: 1 cream puff)
Tip: Make the puffs ahead, and freeze. Make the filling ahead, and refrigerate. When the puffs are needed, just fill and serve.


  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 cup skim milk
  • 2 tablespoons margarine
  • 3 large egg whites
  • 1 large egg yolk
  • Cooking spray
  • 1/2 teaspoon unflavored gelatin
  • 1 tablespoon water
  • 2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 1 large egg
  • 3/4 cup skim milk
  • 1 1/2 teaspoons margarine
  • 3 tablespoons cream of coconut
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup frozen reduced-calorie whipped topping, thawed
  • 2 tablespoons powdered sugar
  • Mint sprigs (optional)

Nutrition Information

  • calories 65
  • caloriesfromfat 36 %
  • fat 2.6 g
  • satfat 1.1 g
  • monofat 0.7 g
  • polyfat 0.5 g
  • protein 2.2 g
  • carbohydrate 8 g
  • fiber 0.1 g
  • cholesterol 19 mg
  • iron 0.4 mg
  • sodium 59 mg
  • calcium 27 mg

How to Make It

  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.