Recipes and Cooking Gluten Free Coconut Cream and Pineapple Cream Puffs Be the first to rate & review! These tropical cream puffs are made with brown rice flour for a gluten free dessert that tastes just like a classic cream puff recipe. Grill the pineapple to caramelize the natural sugars in the fruit. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 17, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 35 mins Chill Time: 2 hrs Bake Time: 25 mins Cool Time: 5 mins Total Time: 3 hrs 5 mins Servings: 10 Jump to Nutrition Facts Ingredients Coconut Cream: 3 tablespoon sugar 2 tablespoon gluten-free cornstarch 1 ¼ cup unsweetened light coconut milk 1 egg yolk 1 teaspoon gluten-free vanilla Cream Puffs: ½ cup water ¼ cup butter ⅛ teaspoon salt ⅔ cup brown rice flour 2 eggs Assembly: ⅔ cup chopped grilled fresh pineapple* ¼ cup flaked coconut (toasted, if desired) Directions For coconut cream, in a small saucepan combine sugar and cornstarch. Gradually stir in coconut milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually whisk about 1/2 cup of the hot coconut milk mixture into egg yolk. Add egg yolk mixture to the coconut milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Place saucepan in a very large bowl half-filled with ice water. Stir constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover with plastic wrap. Chill for 2 to 24 hours. For cream puffs, preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper. In a small saucepan combine the water, the butter, and salt. Bring to boiling. Add brown rice flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Drop dough into 10 mounds on prepared baking sheet. Bake for 25 to 30 minutes or until golden brown and firm. Transfer to a wire rack; cool for 5 minutes. When just cool enough to handle, cut off tops of puffs and set aside. Scoop out and discard any excess soft dough from the centers. Cool completely. To serve, divide coconut cream among bottoms of puffs. Sprinkle with pineapple and flaked coconut. Top with puff tops. *Tip: To grill fresh pineapple, heat a lightly greased grill pan over medium heat. Place two 3/4-inch-thick slices fresh pineapple on hot grill pan; grill for 8 to 10 minutes or until golden brown, turning once. When cool enough to handle, core slices and chop pineapple. Rate it Print Nutrition Facts (per serving) 153 Calories 9g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 153 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 68mg 23% Sodium 92mg 4% Total Carbohydrate 16g 6% Total Sugars 6g Protein 3g Vitamin C 4.9mg 25% Calcium 12mg 1% Iron 0.6mg 3% Potassium 66mg 1% Folate, total 11mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.