1 c. heavy whipping cream, chilled
1/4 c. coconut cream, chilled*
1/2 c. organic powdered sugar
1/2 tsp. madagascar pure vanilla
1/4 c. unsweetened shredded coconut, toasted
1 batch Homemade Puff Pastry
In the bowl of your stand mixer, whip together on high speed the whipping cream, coconut cream, powdered sugar and vanilla until peaks form; approx 5 minutes. Refrigerate cream mixture 15-20 minutes or longer. Gently slice off the top 1/4″ of each puff pastry, save top. Transfer cream to a pipping bag and pipe approx. 1/4 c. of cream (or less, depending on the size of your pastry puffs) in to each puff and sandwich with pastry top. Sprinkle toasted coconut generously around the entire puff. Store in refrigerator until ready to serve. Serve chilled.
[My 2 Cents]
I was able to find coconut cream at my local health food store in the baking section. It is not to be confused with “creamed coconut”. The consistency is almost identical to that of heavy whipping cream. It provides the perfect light coconut flavor to these puffs.