Hawaiian Coco Puffs Recipe

Imagine biting into a fluffy, soft pastry filled with rich chocolate and topped with a buttery, sweet Chantilly frosting.

This delightful confection is none other than the famous Hawaiian Coco Puff.

Originally popularized by Liliha Bakery, these treats have become a well-loved staple in Hawaiian dessert culture.

When you make your own Coco Puffs at home, you’ll use a Choux pastry shell as the base, injecting it with a chocolate pudding filling and finishing it with a decadent Chantilly frosting.

The combination of light pastry, velvety chocolate, and creamy frosting creates an unforgettable taste experience that will leave you craving more.

How to Make Hawaiian Coco Puffs

Hawaiian Coco Puffs are a popular treat in Hawaii, known for their delicious combination of choux puffs filled with chocolate cream and topped with chantilly frosting.

Liliha Bakery is particularly famous for its irresistible version of this dessert.

In this section, we will go over a simple recipe to make Hawaiian Coco Puffs at home.

Ingredients List

• 1 cup all-purpose flour
• 4 large eggs
• 1 cup unsalted butter
• 2 packets of dream whip frosting
• 2 small boxes (3 oz.) instant chocolate pudding
• 2 3/4 cups cold milk
• 1 can of evaporated milk
• 1 1/2 cups sugar
• 3/4 cup butter
• 4 large egg yolks
• 2 teaspoons vanilla extract

Step-by-step process

Step 1: Prepare your oven and baking sheet

Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone mat.

Step 2: Prepare the dough for choux puffs

Place one cup of unsalted butter and 1 cup of water over medium heat in a saucepan.

Bring the mixture to a boil and then remove from heat.

Stir in 1 cup of all-purpose flour until it forms a dough that pulls away from the sides of the pan.

Mix thoroughly, one egg at a time, before adding the next egg.

Step 3: Bake the choux puffs

Drop dough onto the prepared baking sheet in even mounds using a spoon.

Bake in the preheated oven for 25-30 minutes until golden brown and puffed.

Remove from the oven and allow them to cool completely.

Step 4: Prepare the chocolate filling

In a mixing bowl, whip together 2 packets of dream whip frosting, 2 small boxes of instant chocolate pudding, and 2 3/4 cups of cold milk.

Continue to mix until the filling is thick and creamy.

Step 5: Fill the choux puffs with chocolate filling

Once the puffs have cooled, cut a small opening on the side of each puff and gently pipe the chocolate filling into them.

Step 6: Prepare the chantilly frosting

Combine 1 can of evaporated milk, 1 1/2 cups of sugar, 3/4 cup of butter, and 4 egg yolks in a saucepan.

Cook this mixture over medium heat, stirring constantly until it thickens.

Remove from heat and add 2 teaspoons of vanilla extract.

Allow the mixture to cool completely.

Step 7: Top the filled choux puffs with chantilly frosting

Once the frosting has cooled, spread or pipe it onto the top of each chocolate-filled puff.

Now, you should have a batch of delicious Hawaiian Coco Puffs ready to serve and satisfy your sweet tooth.

Enjoy the delightful combination of choux puffs, chocolate filling, and chantilly frosting!

Side Dishes for Hawaiian Coco Puffs

Hawaiian Coco Puffs are a delicious treat that can be enjoyed on their own, but pairing them with the right side dishes can elevate your overall experience.

Here, we’ll introduce you to some popular and complementary side dishes that you can serve alongside your Hawaiian Coco Puffs.

Since they are a sweet delight, consider combining them with some savory, tangy, and fruity flavors for a balanced meal.

Hawaiian Coleslaw

Hawaiian Coleslaw is a flavorful and refreshing addition to your dessert table.

This tangy and crunchy side dish features a delightful mix of flavors, including fresh pineapple, which complements the sweet chocolate-filled Coco Puffs.

Further, enhance the dish with pineapple juice in the dressing to accentuate its tropical vibe.

Hawaiian Roasted Vegetables

Add a healthy and visually appealing side to your Hawaiian Coco Puffs with a plate of Hawaiian Roasted Vegetables.

This dish often consists of colorful vegetables like broccoli, bell peppers, squash, purple onion, cauliflower, green beans, shredded cabbage, carrots, and asparagus.

The mix of flavors and textures pairs well with the light and airy puffs, enhancing the overall enjoyment of your meal.

Pineapple Fried Rice

Pineapple Fried Rice brings a satisfying and tropical twist to your meal, making it a stellar partner for your Hawaiian Coco Puffs.

The juicy pineapple chunks enhance the overall flavor and contrast nicely with the savory rice and vegetables.

The combination of sweet, tangy, and savory notes creates a harmonious balance when enjoyed alongside the rich chocolate and chantilly filling of your Coco Puffs.

Sweet and Spicy Shrimp

If you’re searching for a seafood option to accompany your dessert, look no further than Sweet and Spicy Shrimp.

This dish’s bold flavors will contrast with the sweetness of the Coco Puffs, offering an exciting contrast for your taste buds.

The succulent shrimp pairs well with the sweet and spicy sauce, complementing the luxurious, creamy filling of your Hawaiian Coco Puffs.

When planning your menu, consider including some of these side dishes to enhance your Hawaiian Coco Puffs experience.

Each dish offers a different flavor profile, ensuring there’s a variety for your guests to enjoy.

Remember always to strike a balance between sweet, savory, tangy, and spicy flavors to create an unforgettable culinary adventure.

Ingredients Substitutes

When making Hawaiian Coco Puffs, you may find yourself in need of a substitute for certain ingredients.

In this section, we will provide you with a list of alternative ingredients that can be used to maintain the delicious and unique flavor of these sweet treats.

Water

If you don’t have warm milk on hand for the choux pastry, you can substitute an equal amount of water.

This will still allow the dough to rise properly and create a light puff.

Sugar

Instead of powdered sugar for dusting and sweetening, you can use granulated sugar or superfine sugar.

These options will provide a similar level of sweetness while adding a slightly different texture to the final product.

Whipped Cream

In case you don’t have the ingredients or time to make Chantilly frosting, a simple alternative is whipped cream.

While it won’t have the same rich buttery flavor, it will still provide a light and creamy topping for your Coco Puffs.

How to Store Hawaiian Coco Puffs

Hawaiian Coco Puffs are a delightful sweet treat that many people love. Proper storage is key to maintaining the freshness and flavor of these delectable pastries.

Here are some easy methods to help you keep your Hawaiian Coco Puffs fresh and ready to serve anytime.

Airtight Container

Place your Hawaiian Coco Puffs in an airtight container to lock in their freshness.

Be sure that the container is large enough so the pastries don’t become squished, and use a butter knife to separate them if needed.

Store the container at room temperature, away from direct sunlight and heat.

Fridge Storage

If you prefer your Hawaiian Coco Puffs cold or if you live in a hot and humid climate, consider storing them in the fridge.

Place them in an airtight container, using a butter knife to separate them to prevent them from sticking together.

Keep the container in the refrigerator for up to five days.

Freezer Storage

For longer-term storage, consider freezing your Hawaiian Coco Puffs.

Wrap them individually in plastic wrap or foil, making sure they are completely covered.

Then, place the wrapped pastries into a freezer-safe airtight container or resealable plastic bag.

Freeze them for up to three months.

When you’re ready to enjoy your frozen Hawaiian Coco Puffs, simply thaw them in the refrigerator or on the countertop.

For an extra touch of warmth and flakiness, preheat your oven to a low setting (around 250°F or 120°C) and warm them up for a few minutes.

Be sure to monitor them closely in the oven to avoid over browning or drying out.

Common Mistakes to Avoid

Here are some common mistakes to avoid when preparing Hawaiian Coco Puffs.

Overcooking the Choux Pastry

One common mistake when making Hawaiian Coco Puffs is overcooking the choux pastry.

If you overcook the pastry, it will lose its airy texture and may become dense.

To prevent this, you should bake the choux pastry for about 2-3 minutes to achieve that perfect balance between a crisp exterior and a light, airy interior.

Skipping the Parchment Paper

Forgetting to line your baking sheet with parchment paper can result in a difficult time removing the puffs from the sheet, causing them to break or become misshapen.

Using parchment paper ensures that your puffs come out of the oven in their original, round shape and makes the removal process easy.

Mixing Butter and Sugar Improperly

When making the Chantilly frosting, be sure to use room-temperature butter and granulated sugar rather than using cold butter or substituting powdered sugar.

Mixing the correct amounts of these ingredients will create a smooth creamy frosting that tops off your delicious dessert.

Overmixing the Egg Yolk Mixture

When incorporating the egg yolks into your Chantilly filling, it’s essential not to overmix them, as this can cause the mixture to become too thick and ruin the smooth custard texture.

Mix in the eggs one at a time and beat for 1 minute before adding the next one.

Not Allowing the Puffs to Cool

Before filling and frosting your puffs, you must ensure that they have time to cool completely.

Filling them while they’re hot will result in the creamy interior becoming runny and the Chantilly frosting melting and losing its richness.

Ideally, set the puffs aside on a cooling rack to decrease the cooling time.

Applying a Thin Layer of Frosting

Remember, the Chantilly frosting is a crucial part of the Coco Puff experience.

Don’t skimp out on the frosting! Apply a generous layer to the top of each puff for the best taste and presentation.