Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pina Colada Cream Puffs




Source of Recipe


Internet


List of Ingredients




Filling:

1 box (2 3/4 ounces) vanilla pudding mix (not instant)
2 cups milk
1/2 cup flaked, sweetened coconut
1 can (8 ounces) crushed pineapple, well-drained
1/4 teaspoon rum extract

Dough:

1 cup water
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup flour
4 large eggs

Topping:

1 cup confectioners' sugar
1 tablespoon water
6 tablespoons flaked, sweetened coconut


Recipe



For filling, cook pudding according to package directions, using 2 cups milk. Transfer to medium bowl; cover surface directly with wax paper or plastic wrap. Chill until cool, at least 4 hours or overnight.

When cool, fold in coconut and pineapple. Stir in rum extract. Chill until ready for use.

Heat oven to 425 degrees. For dough, heat water, butter, salt and sugar in heavy, medium saucepan over medium-low heat until butter melts. Remove from heat; stir in flour all at once, beating with wooden spoon until smooth. Return to heat, stirring constantly, until dough leaves sides of pan and forms smooth mass (dough will look slightly dry), about 12-15 minutes. Remove from heat.

Make well in center of dough. Add 1 egg at a time, beating vigorously with wooden spoon until paste has absorbed all of liquid and reformed into smooth mass before adding next egg.

Measure out 1/4 cup of dough; place in mound on lightly buttered baking sheet. Repeat, making a total of 6 mounds. Top each mound of dough with 1 tablespoon of remaining dough. Bake until puffed and golden brown, 20-25 minutes. Remove from oven.

With sharp knife, make small slit in each puff where large bottom connects with smaller top. Return to oven, 10 minutes, to dry out. Cool on wire racks. Cut tops of cream puffs off with serrated knife; pull out any moist dough inside. Fill with pudding mixture. Replace tops.

For topping, combine confectioners' sugar and water in bowl of electric mixer; beat until smooth. Drizzle icing over tops of puffs. Sprinkle with coconut.