Coconut Cream Horns
These Coconut Cream Horns are light and airy like a cloud, made with puff pastry and coconut-flavored whipped cream. Ready in just 30 minutes, only 5 ingredients. You'll feel like biting into a cloud!
Equipment
- 12 cream horn molds (I use these)
Ingredients
- 1 sheet frozen puff-pastry (thawed)
- 1 cup (250 ml) heavy cream (cold)
- 1/4 cups (60 g) powdered sugar
- 1 teaspoon coconut extract (or to taste, depending on the type and brand of extract you're using)
Instructions
- Preheat the oven to 375 F (190 C) and line 2 baking sheets with parchment paper. You can skip the parchment paper if you're using non-stick baking sheets.
- Cut the puff pastry into strips. Using a lightly floured rolling pin, roll out the puff pastry onto a lightly floured work surface. Using a knife or a pizza cutter, cut the puff pastry into 1-inch (2 cm) thick strips.
- Assemble. Grab one of the strips of puff pastry and begin wrapping it around a cream horn mold (I use these) starting from the tip of the mold and working your ways upwards, making sure you slightly overlap the the puff pastry as you wrap.
- Bake. Place the cream horns onto your prepared baking sheets, making sure the cream horns aren't touching. Bake for 12-14 minutes or until puffy but still pale and allow them to cool down to almost room temperature before removing them from the molds.
- Make the coconut filling. In a large bowl, add the cold heavy cream, powdered sugar, and coconut extract. Whip until fluffy with firm peaks. Gently fold in the shredded coconut using a spatula.
- Fill the cream horns. Transfer the coconut filling into a piping bag cutting off the tip when ready to fill the cream horns. There's no need to use a metal tip unless you want a specific look (such as star), you can just cut off the tip of piping bag and use it that way. Fill the cream horns, top with more shredded coconut and powdered sugar, if desired. Enjoy!
Notes
Make-Ahead Instructions: cream horns are best eaten as they're made so I don't recommend making these ahead of time.
Storing Instructions: store any leftovers in an air-tight container the refrigerator for up to 2-3 days. Keep in mind that the puff pastry will soften up and the cream will deflate and may even begin to separate.
Nutrition
Calories: 181kcalCarbohydrates: 12gProtein: 2gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 22mgSodium: 56mgPotassium: 32mgFiber: 0.3gSugar: 1gVitamin A: 292IUVitamin C: 0.1mgCalcium: 15mgIron: 1mg
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