Dairy Free Cream Puffs
Cream puffs are one of those classic pastries that feel completely out of reach when you're avoiding dairy — but this recipe proves otherwise. The choux pastry itself comes together with dairy free butter and a careful technique of cooking the dough twice, first on the stovetop and then in the oven, which gives each puff that signature hollow, golden shell. The real magic is in the filling: chilled full-fat coconut milk whipped with powdered sugar and vanilla into a cloud-like cream that's genuinely luxurious, no heavy cream required. A silky chocolate glaze made with dairy free chocolate and more coconut milk finishes each puff with a glossy, rich topping that looks like it came straight from a patisserie case. The method does take some planning — the coconut milk needs to chill overnight — but the steps themselves are approachable, and the results are absolutely worth it. This batch makes 12 puffs, which is just enough to impress a crowd or keep a few stashed in the fridge for yourself.
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Learn more →Ingredients
12 servings
For the choux pastry
- ½ cup (1 stick) dairy free butter
- 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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