Hawaiian Coco Puffs Recipe

Imagine sinking your teeth into a pillow-soft, pillowy pastry shell that encases a decadent, creamy chocolate filling. The flavor combination is simply out of this world! Whether you’re hosting a luau-style party, craving a taste of paradise, or simply wanting to impress your friends and family with a show-stopping dessert, this recipe is guaranteed to deliver.

Join me on this mouthwatering journey as we explore the secrets behind the Hawaiian Coco Puffs recipe. From shopping for the finest ingredients to mastering the art of pastry-making, I will guide you through each step, ensuring that your final result is nothing short of perfection.

What are coco puffs in Hawaii?

Hawaiian Coco Puffs are delicious pastry treats that originated in Hawaii. They consist of light, fluffy dough filled with rich cocoa cream and topped with a sweet glaze.

Ingredients

For the dough:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 2 tablespoons unsalted butter, softened
• 8 large eggs

For the cocoa cream filling:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

how to make Hawaiian coco puffs

1. Mix the flour, sugar, instant yeast, and salt in a large mixing bowl.
2. Whisk together the warm milk, softened butter, and egg in a separate small bowl
3. Pour the wet ingredients into the dry ingredients. Mix until a soft dough forms. You can gently knead the dough with a wooden spoon or your hands.
4. Transfer the dough to a lightly floured surface and knead for about 5 minutes until the dough becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until the size doubles for about an hour.
6. While the dough is rising, prepare the cocoa cream filling. Whisk together the cocoa powder, sugar, and flour in a saucepan. Slowly add in the milk until the mixture is smooth.
7. Place the saucepan over medium heat and cook until the mixture thickens and comes to a boil while stirring constantly
8. . Remove from heat and stir in the vanilla extract. Let the cocoa cream cool completely.
9. Once the dough has doubled in size, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle, about 1/4 inch thick.
10. Cut the dough into squares, each about 3×3 inches. Place a spoonful of the cocoa cream filling in the center of each square.
11. Fold the dough squares over the filling, forming triangles. Press the edges firmly to seal the puffs.
12. Arrange the filled puffs on a baking sheet lined with parchment paper, leaving some space between each puff. Cover them with a kitchen towel and let them rise for another 30 minutes.
13. Preheat your oven to 375°F (190°C). Bake the puffs for 12-15 minutes or until they turn golden brown.
14. While the puffs are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
15. Once the puffs are done baking, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm puffs.
16. Serve the Hawaiian Coco Puffs warm or at room temperature. Enjoy!

Tips

• Ensure the milk in the dough and the cocoa cream filling is warm but not too hot. It should be around 110°F (43°C) to activate the yeast.
• Be patient during the rising process to ensure the dough doubles in size. Keeping it in a warm, draft-free place will help.
• When rolling out the dough, ensure it’s evenly thin so the puffs bake uniformly.
• Seal the puffs tightly to prevent the filling from leaking during baking.
• Adjust the glaze consistency by adding more milk or powdered sugar as needed.

What to serve with?

1. Whipped Cream: Top each cocoa puff with a dollop of freshly whipped cream. The light and airy texture of the cream provides a nice contrast to the rich cocoa filling.
2. Vanilla Ice Cream: For an extra decadent treat, serve Hawaiian Coco Puffs with a scoop of creamy vanilla ice cream. The combination of warm puffs and ice cream creates a delightful contrast in temperature and texture.
3. Coconut Flakes: Sprinkle some toasted coconut flakes over the glaze on the cocoa puffs. The tropical flavor of coconut pairs well with the chocolatey goodness of the puffs, adding an extra layer of texture and taste.
4. Hot or Iced Coffee: Enjoy coffee alongside your Hawaiian Coco Puffs. The bitterness of coffee can balance the sweetness of the puffs, creating a harmonious pairing. You can serve hot brewed coffee or make it iced for a refreshing twist.
5. Tropical Drinks: Prepare some refreshing tropical drinks to complement the Hawaiian theme. Consider serving pineapple juice, coconut water, or a fruity mocktail while enjoying the cocoa puffs.
6. Tea: If you prefer tea over coffee, consider serving a tropical-flavored tea such as hibiscus or passion fruit tea. The fruity and floral notes will harmonize with the flavors of the cocoa puffs.

FAQ

Final Thoughts

This Hawaiian Coco Puffs recipe is very simple. It all depends on your imagination, and you can easily change the amount or the quantity of the ingredients.

More Snack Recipes:

• MUNG BEAN CAKE RECIPE
• CRAB RANGOON EGG ROLLS

Hawaiian Coco Puffs

Serves: 4 Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 1745 calories 52 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 2 tablespoons unsalted butter, softened
• 8 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

1. Mix the flour, sugar, instant yeast, and salt in a large mixing bowl.
2. Whisk together the warm milk, softened butter, and egg in a separate small bowl
3. Pour the wet ingredients into the dry ingredients. Mix until a soft dough forms. You can gently knead the dough with a wooden spoon or your hands.
4. Transfer the dough to a lightly floured surface and knead for about 5 minutes until the dough becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until the size doubles for about an hour.
6. While the dough is rising, prepare the cocoa cream filling. Whisk together the cocoa powder, sugar, and flour in a saucepan. Slowly add in the milk until the mixture is smooth.
7. Place the saucepan over medium heat and cook until the mixture thickens and comes to a boil while stirring constantly
8. . Remove from heat and stir in the vanilla extract. Let the cocoa cream cool completely.
9. Once the dough has doubled in size, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle, about 1/4 inch thick.
10. Cut the dough into squares, each about 3x3 inches. Place a spoonful of the cocoa cream filling in the center of each square.
11. Fold the dough squares over the filling, forming triangles. Press the edges firmly to seal the puffs.
12. Arrange the filled puffs on a baking sheet lined with parchment paper, leaving some space between each puff. Cover them with a kitchen towel and let them rise for another 30 minutes.
13. Preheat your oven to 375°F (190°C). Bake the puffs for 12-15 minutes or until they turn golden brown.
14. While the puffs are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
15. Once the puffs are done baking, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm puffs.
16. Serve the Hawaiian Coco Puffs warm or at room temperature. Enjoy