Coconut Croissants

Here is an easy-peasy Coconut Croissants recipe that tastes sooooo good you’ll wish you had tried it sooner!

Myself and my son love nothing more than sitting down and have a good old chat about food! He loves cooking and experimenting with new flavours and recipes, and trying out new foods which he then reviews on his Instagram page (you can follow him & his girlfriend Instagram page @couplefoodreviewsuk ). He always likes to keep me on my toes when it comes to his birthday cake and will always come up with something unique!

During one of our talking sessions, we were brainstorming ideas that I could try out for the blog and he suggested Coconut Croissants, I instantly loved that idea and had to try it.

Now…I know I am a cake maker but the thought of making puff pastry from scratch makes me break out in a cold sweat! So, I cheat by using store bought puff pastry!

I love Jus-Rol, they make an amazing pastry specific to make croissants, its readily available in the chilled section of most supermarket and best of all its naturally Dairy free (although the label state it may contain traces so might not be suitable for allergies).

To make the filling I adapted my crème patisserie recipe to make it “coconutty”, and once again, this can be made dairy free so double whammy! If you have any leftovers, it tastes divine in top of fresh fruit.

To fill your croissants, you will ideally need a piping bag, however if you don’t have one there’s not need to worry, just slice the croissant in half and scoop the filling in the middle. I have used a filling piping tip to fill mine, once again this is not necessary, make a hole in the bottom (or the top, it makes no difference) using a chopstick or a straw, cut the tip of your piping bag making sure the hole is the same size or smaller that the hole in the croissant and fill.

Ingredients:

For the filling

  • A can of coconut milk (approx. 400ml)
  • 60gr of milk (or dairy alternative)
  • 5 Egg yolks
  • 85gr Sugar
  • 3Tbs Cornflour
  • 2 tsp Coconut Extract

For the croissant

  • Just-Rol croissant pastry
  • Beaten Egg
  • Desiccated coconut (optional)

In a bowl, add your egg yolks (don’t discard the egg whites, they can be frozen and used to make meringues), sugar, cornflour and 60 gr of milk. Whisk together until there are no lumps.

In a pan, pour the coconut milk and heat stirring constantly until it starts to simmer.

Slowly pour the milk into the egg mixture, whisking constantly. Make sure you do not pour all the milk at once as you do not want to cook the eggs and end up with a curdled cream.

Pour back into the pan and heat on a slow/medium heat until it starts to simmer and thicken, should only take a few minutes.

Place the cream in a clean bowl, add the coconut extract and mix well. Cover with cling film making sure the film touches the top of the cream so you will not get a skin. Let it cool slightly and then refrigerate for a few hours.

While you wait for the cream to cool you can make the croissants.

Heat the oven at 200°C (180°C Fan oven) and line a baking tin/s with greaseproof paper.

On a chopping board or greaseproof paper, open and slowly unroll the pastry. Using a pizza cutter or knife cut along the perforated lines.

Starting on the base of the triangle (so the pointy part is on top) start rolling the pastry. Place on the tray so it looks like a moon crescent.

Repeat until you have used all the pastry.

Brush the croissants with the egg wash and if using, sprinkle the desiccated coconut on top.

Bake in the centre of the oven for 10-15 minutes until golden brown.

Once baked (restrain yourself from eating them as they smell amazing!), cool on a wire rack.

Once cool, fill a piping bag with the now cooled cream. Make a small hole in the croissant and fill until you start to feel the croissant expand in your hand.

Sprinkle with some icing sugar (optional) and enjoy!

These croissants are best eaten on the day they are made.

Did you enjoy this recipe? You can find more in the recipe category!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other items from my website) don’t forget to tag me over on my social media pages 

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