Coconut Rum Eclairs
Classic choux pastry is filled with a luscious coconut rum filling and topped with toasted coconut, for a unique eclair dessert!
I have wanted to share this recipe with you for quite some time, but it makes sense it’s finally happening now that we’re in the cold of winter. When it’s 20 degrees outside, that means it’s a baking day, obviously. Haha.
These Coconut Rum Eclairs are a recreation from a trip I took to Turks & Caicos last August with my husband. The trip was very last minute and spontaneous (I think we booked it 10 days before we left), but the island was so spectacular it didn’t matter that we didn’t plan much beforehand. Turks & Caicos is a wonderful place to go if you’re looking for some of the most incredible beaches in the world, and some good food.
Here is a photo I took of the eclair I had at the Turks & Caicos bakery:
It was good, but I knew I wanted to change a few things when I got home.
First of all, I wanted toasted coconut instead of raw. So spread out some coconut on a sheet tray:
And roast in the oven for about 10-15 minutes until it’s golden brown and crispy:
Next, I already have a step-by-step for how to make eclairs and cream puff pate a choux dough, so make those according to that recipe:
Moving on to the pastry cream, whisk together egg yolks, cornstarch, and sugar:
Temper that mixture with some scalded milk, then cook until thick and pudding-like:
Whisk in rum, vanilla extract, and coconut milk:
Then chill the mixture completely.
When the pastry cream has chilled, it’s time to fill the eclairs.
If you have the proper piping tools, you can pipe the filling inside. Otherwise, you can cut the eclairs in half, and spoon in the pastry cream:
Then take the top and dip it into icing made from confectioner’s sugar and water:
Place the glazed top on the filled eclair, then sprinkle toasted coconut:
And now it’s ready to be enjoyed! Happy baking =)
In the comments: Pete and I are thinking about where we want to travel next, and we’re thinking maybe St. Lucia or Belize. If you have any recommendations for other places from your own travels, please share below!
Coconut Rum Eclairs
- 8 oz bag sweetened shredded coconut
- 1 batch cream puffs dough
- 2 cups whole milk
- 1/2 cup sugar
- 5 egg yolks
- 6 tbsp cornstarch
- 2 tsp vanilla extract
- 5.46 oz can coconut milk
- 2 tbsp spiced rum
- 1 cup confectioner's sugar
- 1.5 tbsp milk or water
- For the toasted coconut: Preheat the oven to 350 degrees F. Spread the coconut evenly onto a sheet pan, then bake for about 15 minutes, stirring the coconut every five minutes, until golden brown and crispy. Set aside to cool
- For the pastry cream: Put the milk in a saucepan over medium-high heat, and heat until it reaches a scalding temperature (180 degrees F), when bubbles begin to form on the side of the pan, just before the boiling point.
- Meanwhile, whisk the sugar, egg yolks, and cornstarch together.
- Once the milk is scalding, temper the egg mixture and milk by pouring milk, a little at a time, over the eggs while continuously whisking. Pour everything back into the saucepan and return to the stove over medium-high heat.
- Cook while whisking until the pastry cream thickens. It should be the consistency of pudding. Once the cream reaches desired thickness, remove from heat and whisk in the vanilla, coconut milk, and rum.
- Chill the pastry cream in an ice bath before spooning or piping into the eclairs.
- For the glaze on top: Whisk together the confectioner’s sugar and milk or water, until smooth. Dip the top of each eclair into the icing, then top with the toasted coconut. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.