Eid Coconut Milk Cream Puffs with Mango Curd

Name: Eid Coconut Milk Cream Puffs with Mango Curd
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: 12 servings
Cuisine: Southeast Asian
Ingredients: 1 cup (240 ml) water; ½ cup (115 g) unsalted butter, cut into small cubes; ¼ teaspoon (1½ g) kosher salt; 1 tablespoon (12½ g) sugar; 1 cup (125 g) all-purpose flour; 4 (200 g) large eggs, at room temperature; 1 cup (240 ml) unsweetened coconut milk (full-fat), chilled overnight; ½ cup (120 ml) heavy cream, chilled; 3 tablespoons (24 g) powdered sugar; ½ teaspoon (2½ ml) coconut extract (or rum) (optional); 1 cup (240 ml) fresh mango puree (about 2 ripe mangoes), strained through fine mesh to remove fibers; 4 (60 g) large egg yolks, at room temperature; ½ cup (100 g) sugar; ¼ cup (57 g) unsalted butter, cold, cut into small cubes; ½ g kosher salt

From the MyKitchenBank Kitchen

Golden, crispy choux pastry puffs filled with silky coconut cream and topped with vibrant, tangy mango curd. A show-stopping Southeast Asian-inspired dessert perfect for celebratory occasions. The light, airy puffs contrast beautifully with the rich coconut filling and bright mango topping.

Prep: 45 min
Cook: 1 hr 5 min
Wait: 30 min
Total: 2 hr 20 min
Makes: 12 filled cream puffs

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Ingredients

12 servings

For the choux pastry
1 cup (240 ml) water
½ cup (115 g) unsalted butter, cut into small cubes
¼ teaspoon (1.5 g) kosher salt
1 tablespoon (13 g) sugar
1 cup (125 g) all-purpose flour
4 (200 g) large eggs, at room temperature
For the coconut cream filling
1 cup (240 ml) unsweetened coconut milk (full-fat), chilled overnight
½ cup (120 ml) heavy cream, chilled
3 tablespoons (24 g) powdered sugar
½ teaspoon (2.5 ml) coconut extract (or rum) (optional)
For the mango curd
1 cup (240 ml) fresh mango puree (about 2 ripe mangoes), strained through fine mesh to remove fibers
4 (60 g) large egg yolks, at room temperature
½ cup (100 g) sugar
¼ cup (57 g) unsalted butter, cold, cut into small cubes
0.5 g kosher salt

Equipment (11)

Large saucepan
Wooden spoon
Two baking sheets (13×9 inch / 33×23 cm)
Parchment paper
Piping bag with ½-inch (1.3 cm) plain round tip
Small saucepan
Whisk
Medium bowl
Fine-mesh sieve or strainer
Hand mixer or whisk
Instant-read thermometer

Steps

Before you start

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper
Bring all ingredients to room temperature, especially eggs
Have a piping bag with a ½-inch (1.3 cm) plain round tip ready
Make mango curd first so it has time to cool before assembly

1
Make mango curd baseOven 160°F / 70°C
- In a small saucepan, whisk together mango puree, egg yolks, and sugar.
- Set over medium-low heat and stir constantly with a whisk for 8–10 minutes until the mixture reaches 160°F (71°C) on an instant-read thermometer to safely pasteurize the eggs.
- The curd will gradually thicken and lighten in color.
- Do not allow it to boil or scramble.
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Ready when: Mixture reaches 160°F (71°C) and coats the back of a spoon
Tip: Use a thermometer to ensure food safety; do not skip this step. Stir constantly to prevent scrambling.
2
Finish mango curd
- Remove the pan from heat.
- Whisk in the cold butter, a few cubes at a time, until fully incorporated and the curd is glossy.
- Add a pinch of salt.
- Strain the curd through a fine-mesh sieve into a bowl to remove any lumps or cooked egg bits.
- Press plastic wrap directly onto the surface and refrigerate for at least 30 minutes until cool and thickened.
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Ready when: Curd is smooth, glossy, and firm enough to hold a spoon
Tip: Straining removes cooked egg specks for a silky texture. Make this first so it cools while you bake the puffs.
3
Heat choux base
- In a large saucepan, combine water, butter, salt, and sugar.
- Set over medium heat and stir occasionally until the butter melts and the mixture comes to a boil.
- Once boiling, remove from heat and let it cool for 1 minute.
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Ready when: Butter is fully melted and mixture is at a rolling boil
Tip: Removing from heat before adding flour prevents clumps. The slight cooling helps the eggs incorporate smoothly.
4
Add flour to choux
- Add the flour all at once and stir vigorously with a wooden spoon for 1–2 minutes until the mixture forms a ball, comes together, and pulls away from the sides of the pan.
- This develops the paste and helps cook out some moisture.
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Ready when: Dough forms a ball and no longer sticks to the pan sides
Tip: Stir vigorously and keep the pan over medium heat for another 30 seconds to cook the flour. This step is crucial for the structure.
5
Incorporate eggs into choux
- Transfer the dough to a medium bowl.
- Add eggs one at a time, beating well between each addition—use a hand mixer or whisk vigorously by hand for about 1 minute per egg.
- After the fourth egg is incorporated, the dough should be smooth, shiny, and fall off a spoon in a thick ribbon.
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Ready when: Batter is smooth, shiny, and ribbons off a spoon without breaking
Tip: Don't skip the vigorous beating—it incorporates air and helps the puffs rise properly. If the batter looks separated after an egg, keep beating until it comes together.
6
Pipe choux puffs
- Transfer the choux batter to a piping bag fitted with a ½-inch (1.3 cm) plain round tip.
- Pipe 24 mounds onto the two prepared baking sheets, spacing them about 1.5 inches (4 cm) apart.
- If the batter is too thick to pipe, let it rest at room temperature for 5 minutes.
- Dip your finger in water and gently smooth any peaks on top of each puff.
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Ready when: Puffs are evenly spaced and piped with smooth tops
Tip: Even spacing and size ensures uniform baking. Smoothing the tops prevents them from cracking unevenly.
7
Bake choux puffsOven 400°F / 205°C
- Bake at 400°F (200°C) for 15 minutes.
- Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 25–30 minutes until the puffs are deep golden brown and feel light and crispy when gently squeezed.
- The puffs should sound hollow when tapped.
- Do not open the oven during the first 15 minutes, as the steam is critical for rise.
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Ready when: Puffs are deep golden, light, crispy, and sound hollow when tapped
Tip: Do not open the oven door during the first 15 minutes. If puffs look too pale after the temperature drop, bake 5 more minutes. Undercooked puffs will collapse.
8
Cool puffs completely
- Transfer the baking sheets to a cooling rack and let the puffs cool completely to room temperature, about 15–20 minutes.
- Once cooled, use a small sharp knife to cut a small horizontal slit near the bottom of each puff, or poke a small hole in the side.
- This is where you'll inject the filling.
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Ready when: Puffs are cool to the touch and hold their shape
Tip: Do not store puffs in a sealed container while still warm, or steam will soften them. Cool completely for maximum crispness.
9
Whip coconut cream filling
- In a medium bowl, whip together the chilled coconut milk, heavy cream, and powdered sugar with a hand mixer on medium-high speed for 3–4 minutes until stiff peaks form.
- Fold in the coconut extract if using.
- The filling should be thick, fluffy, and hold peaks.
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Ready when: Mixture holds stiff peaks when the beater is lifted
Tip: Chilling the bowl and beaters for 5 minutes before whipping helps achieve stiff peaks faster. Work quickly once the peaks form to avoid overbeating.
10
Fill puffs with coconut cream
- Spoon or pipe the coconut cream filling into each puff through the slit or hole, filling generously until the puff feels pleasantly plump but not bursting.
- Use a small spoon or piping bag with a small round tip.
- Fill just before serving if possible to keep puffs crispy, or refrigerate for up to 2 hours.
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Ready when: Puff is full but not leaking, and feels slightly heavy
Tip: If you fill too far in advance, the puffs will soften. For the crispest result, fill within 1 hour of serving. You can fill early and refrigerate, then serve cold.
11
Top with mango curd and serve
- Just before serving, spoon or pipe a dollop of chilled mango curd on top of each filled puff, or on the plate beside it.
- You can also create a prettier presentation by piping the mango curd into a piping bag and making a small rosette on top.
- Serve immediately at room temperature or slightly chilled.
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Ready when: Puffs are assembled and ready to eat
Tip: The mango curd can be added at the last moment for the crispest puffs, or earlier for a softer, more assembled dessert. Either way is delicious.

Good to know

Tips

Chill the coconut milk overnight in the refrigerator—the fat will separate and rise to the top, giving you the richest, thickest cream for whipping. Gently scoop the solid coconut cream into a bowl, leaving the watery liquid behind.
Do not open the oven door during the first 15 minutes of baking choux puffs. The steam generated inside is what causes them to puff up. Opening the door releases this steam and your puffs will not rise.
If your choux batter looks greasy or separated after adding eggs, it may be too warm. Let it cool to room temperature and keep beating—it will come together. Warm batter will scramble the eggs.
For the prettiest presentation at a celebration, pipe the mango curd into a piping bag fitted with a small round or star tip and create a small rosette or kiss on top of each filled puff just before serving.

Make ahead

Mango curd can be made up to 3 days ahead and refrigerated in an airtight container. Choux puffs can be baked 1 day ahead and stored in an airtight container at room temperature. Fill with coconut cream and mango curd up to 4 hours ahead and refrigerate, though the puffs will soften slightly.

Storage & reheating

Store unfilled, cooled choux puffs in an airtight container at room temperature for up to 2 days. Mango curd keeps in the refrigerator in an airtight container for up to 4 days. Filled puffs are best eaten the same day but can be refrigerated in a covered container for up to 4 hours. Do not freeze filled puffs; the cream will weep. You can freeze unfilled baked puffs for up to 3 weeks in a freezer bag; thaw at room temperature for 30 minutes before filling.

Substitutions

fresh mango puree (about 2 ripe mangoes) → fresh passion fruit puree, fresh papaya puree, or frozen mango puree thawed and strained. Choose any bright tropical fruit puree with similar consistency. Passion fruit will be tangier; adjust sugar to taste.
unsweetened coconut milk (full-fat) → full-fat Greek yogurt mixed with a little coconut oil and sweetened condensed coconut milk. Use equal parts yogurt and condensed milk for a tangier, less rich filling. Adjust sweetness as needed.
coconut extract (or rum) → 1 tablespoon of dark rum, white rum, or 0.25 teaspoon vanilla extract. Rum adds depth; vanilla is more subtle. Omit if you prefer pure coconut and mango flavors.
large eggs → an equal weight of room-temperature aquafaba (liquid from canned chickpeas), about 0.75 cup (180 ml) for binding and lift. Aquafaba can replace eggs in choux for a vegan version, though the puffs may be slightly less crispy. Whip it in the same way.