Mango Coconut Cream Puffs Food

COCONUT CREAM PUFFS

Steps:

• For the Cream Filling:.
• To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat.
• Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
• Remove from heat and mix in the shredded coconut and vanilla extract.
• Cover with plastic wrap and chill at least two hours.
• For the Puffs:.
• Preheat oven to 425°F (220°C).
• To a medium saucepan add the butter, coconut milk, water, and salt over medium heat.
• Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
• Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
• Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
• Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.
• Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
• Then brush the dough with egg wash and place in preheated oven.
• Bake for 15 minutes at 425°F. Then, without opening the oven, reduce heat to 350° (175°C) and bake for an additional 15 minutes.
• Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
• Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
• Enjoy!

COCONUT MANGO POPS

Steps:

• Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine.
• Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total.
• Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-chile mixture. Sprinkle lightly with the flaky salt and serve.

COCONUT MANGO CREAM

Steps:

• Combine all ingredients in a blender.
• Blend until pudding consistency.
• You can add water as necessary to achieve desired consistency.