INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 F. Mix flour, 2 Tsp sugar and salt in small bowl; set
aside. Put 1 cup milk and 2 TBs margarine in large saucepan; bring to boil.
Reduce heat to low; add dry ingredients, stir well until mixture is smooth
and pulls away from sides of pan. Remove from heat; allow to cool 5
minutes. Add egg whites and egg yolk, 1 at a time, beating at low speed
with mixer until smooth. Drop dough by level TBs, 2 inches apart, on baking
sheets greased with a cooking spray. Bake 10 minutes. Reduce oven temp. to
350 F; bake10 minutes more or until brown and crisp. Remove from oven;
pierce side of each cream puff with tip of sharp knife. Turn off oven; let
cream puffs stand in partially closed oven for 5 minutes. Remove from
baking sheet to wire rack; allow to cool. Sprinkle gelatin over water in
small bowl; set aside. Mix 2 TBs sugar, cornstarch and egg in medium bowl.
Stir with whisk; set aside. Heat 3/4 Cup milk over med-high heat in heavy
saucepan to 180 F or till tiny bubbles form around edge (do not allow milk
to boil). Gradually add hot milk to egg mixture; stir constantly with
whisk. Return milk mixture to pan. Add 1 1/2 Tsp margarine. Bring to boil
over med heat; cook 1 minute or until thick, stirring constantly with
whisk. Add soft gelatin to milk mixture; cook over low heat 1 minute,
stirring until gelatin dissolves. Remove pan from heat; stir in cream of
coconut, coconut extract and vanilla. Place pan in a large ice-filled bowl;
allow to stand 15 minutes or till room temp. (don't allow mixture to set).
Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4
hours or until thick.
Cut tops off cream puffs; fill each cream puff with 1 Tbs. filling.
Sprinkle confectioners' sugar over cream Duffs. Garnish with mint springs.
Makes 24 cream puffs.
NOTE: When making ahead, place baked and cooled cream puffs in large heavy
Duty zip-type plastic bag, and seal. Then freeze the cream puffs. Cover and
chill cooked filling. When reheating cream puffs, remove from zip bag,
place on Large baking sheet. In a 325 degree oven bake fro 10 min. or until
crisp. Remove from baking sheet to wire rack; allow cooling completely.
Fill using the
Directions above.
Per serving: Calories 65 Fat 2.6g Cholesterol 19mg Sodium 59mg Percent
calories from fat 36%
Adapted From: Dallas Morning News 1/8/97 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #132 by BobbieB1@aol.com on May 12, 1997

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