Brazil Nut Free Dairy Free Cream Puffs

Total time2 hr

Prep time25 min

Cook time35 min

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Ingredients

12 servings

For the choux pastry

½ cup (1 stick) dairy free butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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1 cup water
1 tbsp granulated sugar
¼ tsp salt
1 cup all-purpose flour
4 large eggs

For the coconut cream filling

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
3 tbsp powdered sugar
1 tsp vanilla extract

For the chocolate glaze

2 oz dairy free chocolate, finely chopped
3 tbsp full-fat coconut milk
1 tsp light corn syrup

Instructions

1
Refrigerate 2 cans of full-fat coconut milk overnight (or for at least 8 hours) so the cream separates and solidifies at the top. When ready to make the filling, scoop the thick cream from the top of each can into the bowl of a stand mixer (or a large bowl if using a hand mixer), leaving the watery liquid behind. Refrigerate the bowl with the cream for 15 minutes while you prepare the choux.
2
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.

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