Mango Coconut Cream Puffs Food

COCONUT CREAM PIE PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan 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.
• To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan 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.
• Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) 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 (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚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!

MANGO-COCONUT CREAM PUFFS

Steps:

• Heat oven to 425ºF.
• Bring water, butter and granulated sugar to boil in medium saucepan on medium heat. Add flour; cook and stir 3 min. or until mixture forms a ball and pulls away from side of pan. Spoon into bowl. Add eggs, 1 at a time, beating with mixer after each addition until well blended. Stir in sour cream. Spoon into resealable freezer-weight plastic bag; cut 1 corner from bottom of bag. Use to squeeze dough into 12 mounds, each 2-1/2 inches in diameter, onto 2 parchment-covered baking sheets.
• Bake 25 min. Reduce oven temperature to 350ºF. Bake 25 min. or until golden brown. Turn oven off. Open door slightly; let cream puffs stand in oven 15 min. Transfer to wire racks; cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Add mangos and coconut; mix lightly.
• Cut tops off cream puffs with serrated knife; remove soft dough from insides of puffs. Spoon pudding mixture into bottom halves of puffs; replace tops. Sprinkle with powdered sugar.

COCONUT CREAMS WITH MANGO & LIME

Steps:

• Pour the coconut cream and double cream into a heavy-based saucepan with the sugar, broad strips of lime zest and crushed coconut, then set over a low heat, stirring a little to help the sugar dissolve. Turn the heat off just before it boils and leave to infuse for 1 hr (longer is fine). Strain and throw away the solids.
• Soak the gelatine in cold water for 10 mins to soften. Reheat the coconut mixture until hand-warm (if it's too hot, the panna cotta will not set properly). Stir in the lime juice.
• Lift the gelatine from the water and squeeze out the excess liquid. Stir into the coconut mixture. Divide between four metal moulds, each with a capacity of 125ml, or up to six teacups or small bowls if you're not turning out the panna cotta. Leave to cool, then put in a small roasting tin (just to transport them). Cover and chill in the fridge for about 4-6 hrs.
• Cut off the two 'cheeks' of the mango. (You could use the rest of the flesh for a smoothie). Place them, cut-side down, on a chopping board, then cut on an angle into thin slices. Transfer to a bowl and pour the lime juice over them.
• If you want to turn out the panna cotta, dip the moulds in to a bowl of boiling water for 5 seconds and loosen the edges with a knife. For each one, put a plate over the mould, turn the mould over while holding the plate in place, and shake. The panna cotta should slip out. Garnish with fine strips of lime zest, if you like. Serve alongside the lime-marinated mango.

CREAMY MANGO & COCONUT SMOOTHIE

Steps:

• Measure all the ingredients or use a tall glass for speed - they don't have to be exact. Put them into a blender and blitz until smooth. Pour into 1 tall glass (you'll have enough for a top up) or two short tumblers. Cut the passion fruit in half, if using, and scrape the seeds on top.

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!