Hawaii’s Coco Puffs: Inspired by Liliha Bakery
Coco Puffs are Hawaii’s beloved dessert or treat. They became famous due to Liliha Bakery on Oahu. A delicate choux pastry filled with creamy chocolate is topped with Hawaii’s one-of-a-kind chantilly.
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What are Coco Puffs?
Coco Puffs are my guilty pleasure treats I like to grab at Hawaii’s local bakery, like Stillwell’s Bakery & Cafe on Maui. But the one place that made Coco Puffs famous and a popular local dessert is Liliha Bakery in Honolulu.
They are essentially chocolate cream puffs, featuring a crispy choux pastry shell filled with a rich chocolate pudding-like cream filling and topped with a generous dole-up of chantilly frosting. These decadent treats are beloved by locals and visitors alike, often enjoyed as a sweet indulgence or as a special treat for celebrations.
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Where can you find Coco Puffs?
If you want the actual real deal Coco Puffs, you need to visit Liliha Bakery in Honolulu. Other than that, other local bakeries in Hawaii also offer their own versions of Coco Puffs.
I for one enjoy Sillwell’s Bakery & Cafe on Maui. There’s a possibility that there might be a bakery on the mainland where you can grab a Coco Puff. Comment below if you have ever found one!
What are the ingredients for Coco Puffs?
There are different components to make Coco Puffs. There is the chantilly frosting, the choux pastry shell, and the chocolate filling.
Cream Puff Pastry
Chocolate Pastry Filling
Chantilly Frosting
Suggested ingredients
If you want to skip making the chocolate filling, you could always use an instant chocolate pudding to speed up the process.
How do you make Coco Puffs?
Making Coco Puffs requires some time, but totally worth it:
Chantilly Frosting
- Melt the butter in a pot. Then add in half of the milk, vanilla extract, and sugar. Mix to dissolve all of the sugar.
- Turn the heat to low, then slowly temper in the eggs by continuously whisking.
- Combine the cornstarch and milk. Add to the saucepan and whisk it continuously until it begins to thicken.
- Let it cool down completely, cover it, and chill it in the fridge for about 3 hours.
Cream Puff Pastry
- Melt the butter, then add in the water, sugar, and salt. Mix.
- Add flour and mix until the dough comes off of the sides and a thin film appears at the bottom.
- Take the dough out of the pot and let it cool down completely in a bowl.
- Mix in the eggs one at a time. Transfer to a pastry bag using your widest tip.
- Pipe dough into 1 ½ inch circles on a baking sheet lined with parchment paper.
- Wet your finger with water to flatten the peaks at the top of the pastry.
- Bake at 375°F for 25-30 minutes.
Chocolate Pastry Filling
- Whisk the egg yolks with sugar, then add in the cornstarch.
- Pour milk into a saucepan and bring to a simmer. Slowly add one-third of the hot milk over the egg yolks without cooking the eggs. Then add the egg mixture to the rest of the hot milk saucepan. Stir to combine and to prevent the eggs from cooking. Bring it to a boil while constantly stirring and it begins to thicken.
- Remove from the heat and add in the chocolate. Stir until the chocolate has melted. Then add in the butter and mix until it has fully melted into the chocolate.
- Cover with a plastic wrap and refrigerate until ready to use.
Coco Puffs Assembly
- Add the chocolate pastry filling to a piping bag with a small or medium-sized tip.
- Cut a small X using a paring knife either on top or below the puff pastry.
- Pipe the chocolate filling into the hole made into the puff pastry.
- Top the puff pastry with a small scoop of the chantilly frosting.
- Optionally sprinkle on toasted macadamia nuts and enjoy!
Are there similar recipes?
If you are looking for more of Hawaii’s pastry treats like Coco Puffs, try out these recipes:
Tips & FAQs
How long do Coco Puffs stay fresh?
Coco Puffs are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2-3 days. However, they may lose some of their crispiness over time.
Can I freeze Coco Puffs?
While it’s possible to freeze Coco Puffs, the texture may change slightly upon thawing. It’s best to enjoy them fresh for the optimal taste and texture.
Can I customize the filling in Coco Puffs?
Yes, you can customize the filling in Coco Puffs to suit your preferences. I’d suggest making an ube, matcha, or ice cream version. Get creative and enjoy it!
What makes Hawaii’s Coco Puffs unique?
Hawaiian Coco Puffs are known for their decadent chocolate cream filling and the contrast between the crispy pastry shell and the creamy interior. They have become an iconic dessert in Hawaii, especially at Liliha Bakery.
Coco Puffs
Ingredients
Cream Puff Pastry
- ½ cup unsalted butter
- 1 cup water
- 1 tsp sugar
- ½ tsp salt
- 1 cup flour
- 4 large eggs
Chantilly Frosting
- ½ cup unsalted butter
- 12 oz evaporated milk
- 1 cup sugar
- 2 tsp. vanilla
- 2 eggs
- 2 egg yolks
- 2 tbsp. cornstarch
- Toasted macadamia nuts optional
Chocolate Pastry Filling
- 4 egg yolks
- ⅓ cup sugar
- ⅓ cup cornstarch
- 2 cups milk
- ⅔ cups semisweet chocolate chopped
- 1 tbsp unsalted butter
Instructions
Cream Puff Pastry
- Melt the butter. Add in the water, sugar, and salt. Mix.1 cup water, ½ cup unsalted butter, ½ tsp salt, 1 tsp sugar
- Add flour and mix until the dough comes off of the sides and a thin film appears at the bottom.1 cup flour
- Take the dough out of the pot and let it cool down completely in a bowl.
- Mix in eggs one at a time. Transfer to a pastry bag using your widest tip.4 large eggs
- Pipe dough into 1 ½ inch circles on a baking sheet lined with parchment paper.
- Wet your finger with water to flatten the peaks at the top of the pastry.
- Bake at 375°F for 25-30 minutes.
Chantilly Frosting
- Melt the unsalted butter in a pot. Then add in half of the evaporated milk, vanilla extract, and sugar. Mix to dissolve all of the sugar.½ cup unsalted butter, 12 oz evaporated milk, 2 tsp. vanilla, 1 cup sugar
- Turn the heat to low, then slowly temper in the eggs by continuously whisking.2 egg yolks, 2 eggs
- Combine cornstarch and remaining evaporated milk in a bowl. Add the mixture to the pot and whisk it continuously until it begins to thicken.2 tbsp. cornstarch
- Remove from heat and let it cool down completely. Cover and chill it in the fridge for about 1-3 hours.
Chocolate Pastry Filling
- Whisk the egg yolks with sugar. Add in the cornstarch.4 egg yolks, ⅓ cup sugar, ⅓ cup cornstarch
- Pour evaporated milk into a saucepan and bring to a simmer. Slowly add one-third of the hot milk over the egg yolks without cooking the eggs. Then add the egg mixture to the rest of the hot milk saucepan. Stir to combine and to prevent the eggs from cooking. Bring it to a boil while constantly stirring. Let it begin to thicken.2 cups milk
- Remove from the heat and add in the chocolate. Stir until the chocolate has melted. Then add in the unsalted butter and mix until it has fully melted into the chocolate.⅔ cups semisweet chocolate, 1 tbsp unsalted butter
- Cover with a plastic wrap and refrigerate until ready to use.
Coco Puffs Assembly
- Add the chocolate pastry filling to a piping bag with a small or medium-sized tip.
- Cut a small X using a paring knife either on top or below the puff pastry.
- Pipe the chocolate filling into the puff pastry's hole.
- Top the puff pastry with a small scoop of the chantilly frosting.
- Optionally sprinkle on toasted macadamia nuts and enjoy!Toasted macadamia nuts
Your Chantilly Frosting no make sense. Can you please clarify
I just updated the instructions, let me know if that helps or what area you need clarifying.