Profiteroles feel like the kind of pastry that belongs exclusively to butter-laden French patisseries, but this version proves that assumption completely wrong. The choux shells are made with dairy free butter and baked until they're deep golden, hollow, and impossibly light — exactly the texture you want. Instead of classic crème pâtissière, the filling is a lightly sweetened coconut whipped cream that's genuinely billowy and rich, made from full-fat coconut milk that's been chilled overnight so the cream separates and whips up beautifully. The finishing touch is a glossy chocolate glaze built from dairy free dark chocolate, more coconut milk, and a touch of maple syrup — it's silky, deeply chocolatey, and sets just enough to coat each puff without turning stiff. Every component works together so seamlessly that you'd never guess the recipe sidesteps dairy entirely. Each serving is three filled, glazed puffs, which makes this an elegant dessert for six that looks far more impressive than the effort involved. Pull these out at a dinner party and watch people reach for seconds before they even think to ask what's in them.
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The night before (or at least 8 hours ahead), place the can of full-fat coconut milk in the refrigerator upside down so the cream separates and rises to the bottom of the can when you open it.
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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