2 ratings

Coconut Profiterole

Viking Ocean Cruises’ cooking class recipe
Calories Per Serving


For the choux pastry:

  • 36 pâte à choux pastry shells, halved

For the filling:

  • 1 Pound coconut purée
  • 2 Cups milk
  • 3 1/2 Ounces coconut paste
  • 1 Cup Malibu Coconut Liqueur
  • 10 Ounces marscapone
  • 8 Cups whipped cream
  • 5 Ounces shredded coconut
  • 4 Cups whipped cream
  • 2 Teaspoons cinnamon

For the plating:

  • 3 Cups chocolate sauce
  • 1 Pound kiwis, peeled
  • 2.2 Pounds navel oranges, peeled
  • 3/4 Pounds fresh strawberries
  • 3 Cups raspberry sauce
  • 10 Ounces sweet shredded coconut, roasted
  • 1 bunch of mint


For the choux pastry:

Prepare pâte à choux, making a total of 36 pastry shells.  

For the filling:

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.

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.

Mix cinnamon into the whipped cream and gently whisk until incorporated. Put the cinnamon-infused whipped cream on top.

For the plating:

Brush the plate with chocolate sauce. Place 3 profiteroles atop the chocolate.

Place diced kiwi fruit, orange segments, and cubes of strawberries around the pastry.

Pipe dots of raspberry sauce between pieces of fruit and sprinkle with roasted coconut.  

Pour more chocolate sauce over the profiteroles. Place a rosette of whipped cream and a sprig of mint atop the pastry. Serve.