Coconut Profiterole

• 36 pâte à choux pastry shells, halved
• 1 pound coconut purée
• 2 cup milk
• 3 1/2 ounce coconut paste
• 1 cup malibu coconut liqueur
• 10 ounce marscapone
• 8 cup whipped cream
• 5 ounce shredded coconut
• 4 cup whipped cream
• 2 teaspoon cinnamon
• 3 cup chocolate sauce
• 1 pound kiwis, peeled
• 2.2 pound navel oranges, peeled
• 3/4 pound fresh strawberries
• 3 cup raspberry sauce
• 10 ounce sweet shredded coconut, roasted
• 1 bunch of mint

1. Prepare pâte à choux, making a total of 36 pastry shells.
2. Mix the coconut purée, milk, coconut paste, and Malibu rum in a large bowl. Fold in the mascarpone, then fold in the whipped cream and refrigerate.
3. Cut the pastry shells in half and pipe the coconut cream into the bottom half by using a star nozzle (No. 6). Sprinkle with shredded coconut. Place the second half of the pastry shell atop the cream-filled bottom half.
4. Mix cinnamon into the whipped cream and gently whisk until incorporated. Put the cinnamon-infused whipped cream on top.
5. Brush the plate with chocolate sauce. Place 3 profiteroles atop the chocolate.
6. Place diced kiwi fruit, orange segments, and cubes of strawberries around the pastry.
7. Pipe dots of raspberry sauce between pieces of fruit and sprinkle with roasted coconut.
8. Pour more chocolate sauce over the profiteroles. Place a rosette of whipped cream and a sprig of mint atop the pastry. Serve.