Choux Puff

1. Place water, salt, butter and sugar into a saucepan; bring to the boil making sure that the butter is melted.
2. Using a wooden spatula, stir in the flour and cook over low heat until mixture starts to leave the side of the pan.
3. Place the mixture into a mixing bowl. Use a paddle beater at low speed; add in the eggs slowly until the desired consistency is reached.
4. Pipe the paste on a baking tray in the desired shapes.
5. Preheat oven to 200°c - 220°c (392 – 428 F) and bake for 20 minutes.

Coconut Custard

1. Mix water and instant custard mix in a bowl and stir to form a creamy consistency.
2. Stir in Kara Coconut Cream and fold in the whipped cream.
3. Chill in fridge and use as required.

Chocolate Sauce

1. Add sugar and water in a pot and bring to the boil; leave to cool.
2. Put whipped cream in a pot and bring to the boil; stir in dark chocolate and combine well.
3. Add in the sugar syrup and stir well.

Assembly

1. Pipe the coconut custard into choux puff and place it onto a serving plate.
2. Pour chocolate sauce over it and garnish with Kara Desiccated Coconut ; serve hot or cold.

Serving portion: 2 persons | Preparation time: 35 mins