A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

Ingredients:

• 1 tin coconut milk (not shaken)
• ~125ml water
• 50g butter
• 75g raw organic coconut oil
• 200g flour
• 4 large eggs
• 100g desiccated coconut
• Icing sugar (optional)

Method:

Pre-heat the oven to 200ºC.

Line 3 large baking trays with baking paper.

Open the unshaken tin of coconut milk and split out the thick creamy part from the watery part. Place the collected creamy part into a large bowl and the remaining watery part of the coconut milk pour into a measuring jug.

Add water to your measuring jug until you have a total of 250ml of the milk / water mixture.

Pick a medium sized heavy bottom cooking pot; add the milk / water mixture, butter and coconut oil. Cook on a medium heat and bring to a boil.

Once boiling reduce the heat to low, add the flour and stir vigorously (seriously vigorously) keep the pan over a low heat for about 1 minute whilst stirring or until the mixture forms a ball and comes off from the edges of the saucepan.

Remove from the heat and put aside to cool.

In the meantime prepare the filling by adding the desiccated coconut into the creamy part of the coconut milk and mix until well combined.

Once your puff mixture is nice and cool, beat in to the dough the eggs, one at the time.

You are aiming for fairly thick mixture…

Use a teaspoon to measure out your puffs… one full teaspoon of mixture equals one puff (you should ended up with around 24 puffs).

Spread them nicely on the lined baking sheets you prepared earlier and space them out evenly as they are going to grow.

In case your fretting because you only have one baking tray then rest assured so do I… I just bake mine one tray at a time in the middle of the oven. The dough will wait quite happily until it is time to create the puffs for tray number two and three.

Bake your puffs for 18-20 minutes at 200ºC.

Do not open the door to check on them as they are prone to simply collapse 🙁 you are looking for just turned golden in colour puffs.

Once baked, remove from the oven and move immediately onto a cooling rack.

Allow them to cool completely before filling.

To fill them simply cut them in half, thickly spread some coconut filling across the bottom half and pop the lid back on.

If desired, to make them look even more delectable sprinkle with icing sugar.

Enjoy!

I hope you will like them as much as we do.

*This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find even more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com