Light, airy choux puffs get filled with a whipped coconut cream that's beaten until it holds soft, billowy peaks, then finished with a glossy chocolate dip that sets into a delicate shell. The choux itself puffs up into those classic hollow domes, golden and crisp on the outside with just enough structure to hold the generous scoop of filling inside. Coconut milk does double duty here, chilled overnight to form the luscious cream and again folded into the glaze for a pourable, silky finish. Every component — from piping the dough into neat mounds to slicing the cooled puffs for filling — is doable in a home kitchen with basic pastry tools. These come together as an elegant, bakery-style treat that's just as satisfying to make as it is to eat. It's a genuinely solid choice for a gluten free dessert table, delivering all the crisp-and-cream payoff of a classic cream puff.
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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.
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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