Festive Coconut Cream Puff

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 cup water
• 1/2 cup blue bonnet margarine
• 1 1/2 teaspoons sugar
• 1 cup all-purpose flour
• 4 eggs
• 1 teaspoon vanilla extract
• 5 ounces royal instant toasted coconut pudding mix
• 2 cups milk
• 1 cup heavy cream
• 2 medium bananas, sliced
• 1 1/2 cups frozen strawberries, thawed and coarsely chopped or 1 cup sliced fresh strawberries

Recipe

• 1 preheat oven to 400. on large greased and floured baking sheet, draw circle, using the bottom of 9-inch pie plate as guide.
• 2 to make cream puffs, in medium saucepan, bring water, margarine and sugar to a boil. blend in flour, stirring rapidly until mixture leaves sides of pan and forms a ball. remove from heat. beat in eggs, one at a time, until well mixed. stir in vanilla.
• 3 drop 1/4 cup mixture on circle on baking sheet; repeat with remaining batter, placing puffs side-by-side to form ring. bake 35-40 minutes or until puffed and golden. turn off oven; let stand in oven 10 minutes. remove ring from baking sheet; cool on wire rack in draft-free place.
• 4 for filling, in medium bowl, combine instant pudding, milk and heavy cream. beat at medium speed of electric mixer for 4 minutes; beat at high speed for an additional 1 minute. chill 1 hour.
• 5 carefully cut cooked cream puff ring horizontally in half; set top aside. mix bananas into prepared pudding, spoon into bottom of ring; top strawberries. replace top; sprinkle with confectioner's sugar. if desired, fill center of ring with fruit pieces. chill until ready to serve.