One of our favorite Valentine traditions is to make Cream Puffs. These golden puffs are filled with rich, creamy goodness and are hard to resist. This year we also made a dairy free version, which was equally delicious! And as you can see in the photos above, it’s hard to tell which are the dairy version and which are dairy-free.
Be prepared for lots of fast, consistent stirring. If you can get someone to help you in the kitchen while cooking the dough, they are much easier to make.
For the recipe below, be sure to use canned coconut cream – not coconut milk.
Serve these up for lots of smiles and enjoy a sweet Valentine’s Day treat!
Dairy-Free Cream Puffs
Ingredients
- 1 cup water
- 1/2 cup coconut cream
- 1 cup flour
- 4 eggs
- Non-Dairy Cream Filling (see recipe below)
- Non-Dairy Sweetened Cream (see recipe below)
- Powdered Sugar
Instructions
- Heat oven to 400. Heat water and coconut cream to a boil in a saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms into a ball. Remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by ¼ cup cupfuls about 3 inches apart onto cookie sheet.
- Bake for 35 to 40 minutes or until puffed and golden brown. Let cool. Cut off top third of each puff. Fill puffs with cream filling. Replace tops, dallop with sweetened cream, and dust with powdered sugar. Refrigerate until serving time.
Non-Dairy Cream Filling
Ingredients
- 1/3 cup sugar
- 2 TBSP cornstarch
- 1/8 tsp salt
- 2 cups almond milk
- 2 egg yolks
- 2 TBSP coconut cream
- 2 tsp vanilla
Instructions
- Mix sugar, cornstarch and salt into a saucepan. Gradually stir in almond milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in coconut cream and vanilla. Let cool, then refrigerate for an hour before using it to fill the puffs.
Non-Dairy Sweetened Cream
Ingredients
- 1 cup coconut cream
- 1 TBSP agave
- 1 tsp vanilla
Instructions
- Mix together until smooth. Refrigerate for two hours to thicken. When ready to serve, stir until fluffy and put a dallop on each cream puff.
Wow! Does that ever look good!
Thank you Geneva! Next time we make a batch, I’ll bring you one. 🙂