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Raspberry Coconut Cream Puff
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Raspberry Coconut Cream Puff
Indulge in the sweet and tangy combination of raspberries and coconut cream in a delicate puff pastry. This dessert is perfect for warm weather and outdoor gatherings. The raspberry filling is made with fresh raspberries, sugar, and lemon juice, while the coconut cream is infused with the flavor of vanilla and topped with toasted coconut flakes. The puff pastry is flaky and light, providing a beautiful contrast in texture to the smooth and creamy filling.
Time Cook
45
Level
Intermediate
Calories
320
Allergens
Dairy, Gluten, Tree Nuts
Ingredients
1 Sheet
Puff Pastry
120 Calories
1 Cup
Fresh Raspberries
60 Calories
1/2 Cup
Granulated Sugar
100 Calories
1/4 Cup
Unsalted Butter
100 Calories
1 Can
Coconut Cream
140 Calories
1/2 Teaspoon
Vanilla Extract
0 Calories
1 Large
Egg
70 Calories
1/4 Cup
Confectioners' Sugar
100 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut out a rectangle that is about 12 inches wide and 16 inches long.
3
In a medium bowl, mix together the fresh raspberries, granulated sugar, and lemon juice. Let it sit for about 15 minutes, until the raspberries start to release their juice.
4
Spread the raspberry mixture evenly over the center of the puff pastry, leaving a 1-inch border around the edges.
5
In a small bowl, mix together the coconut cream and vanilla extract. Spread the coconut cream evenly over the raspberry mixture.
6
Fold the edges of the puff pastry up over the filling, pressing gently to seal. Use a little bit of water to help the pastry stick together.
7
Brush the top of the puff pastry with the beaten egg and sprinkle with confectioners' sugar.
8
Bake the puff pastry for about 25-30 minutes, until it is golden brown and puffed up.
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Where cooking meets life and technology.
© 2025 Cooklaif