Preheat oven to 425F. Line a baking sheet with parchment or a silicon baking mat.

Whisk eggs together in a measuring cup or small bowl and set aside.

Melt butter in heavy sauce pan over med-low heat with coconut milk, water, salt, and sugar.

Once melted, add all flour at once stirring constantly with a wooden spoon for about 3 minutes to evaporate some of the water and bring together into a mass that pulls away from the sides of the pan.

Remove from heat. Add 2/3 of whisked eggs stirring vigorously for about 1 minute. When incorporated, assess and add more egg a little at a time stirring vigorously after each addition until paste is smooth and glossy and forms a “V” when the spoon is pulled away.

Add mounds of ~2 heaping tsp to lined baking sheet in either of the following ways.

Add to pastry bag and pipe with a large star tip in a spiral.

Use two spoons to form approximate spheres.

Wet fingers can be used to press down peaks or reshape odd lumps.

Bake at 425° F for 10 minutes until just starting to turn golden brown. Do not open the oven during this time. Reduce heat to 375° and bake for a further 8-10 minutes until fully golden brown and crunchy.

Remove from oven. Use the handle of a wooden spoon or a large chopstick to poke a hole in the side or bottom of each puff as soon as possible, allowing remaining steam to escape so that the pastry doesn’t become soggy. Allow to cool completely.

Beat cold cream with a whisk or handheld mixer until soft peaks form.

Sprinkle orange zest and sifted powdered sugar evenly over surface of cream. Beat further until fairly stiff and sugar is evenly distributed.

Fold in orange juice carefully so you do not deflate the cream. Cover and set aside in fridge until ready to assemble.

If coconut is not already toasted: spread evenly on a lined baking sheet and toast in a 300° F oven for 3-5 minutes until just starting to turn golden. Remove from oven and set aside to cool before assembly.

Once puffs and cream are completely cool:

Fill a piping bag or syringe fitted with a filling/injection tip with the beaten cream.

Pipe cream into puffs through the previous perforation until puff is sturdy to a gentle squeeze, but not bursting. You may need to adjust the angle of the piping tip several times to navigate the pockets inside the choux. Repeat with remaining puffs and cream.

Place filled puffs in freezer while heating chocolate ganache.

Melt white chocolate and coconut cream in a double boiler or heat proof bowl sitting on a pot of simmering water. Do not allow water to touch bottom of bowl.

When mostly melted, stir until completely incorporated. Turn off heat but leave bowl sitting over hot water.

Remove filled puffs from freezer. Holding the base of the puff with your fingers, dip top into ganache, rotating until about half of puff is coated. Flip and rest coated puff chocolate side up on the tray.

Repeat with another puff. Once that puff is coated. Take first puff and gently roll ganache in cooled coconut flakes. If it is very warm in you work space, you may need to coat 2 puffs in chocolate before coating first one in coconut. Repeat pattern with remaining puffs.

Once all puffs are coated, move to fridge to allow ganache to set completely, about 15-30 minutes.

Best if served immediately, but can be stored in an airtight container in the fridge for several hours or in the freezer for several days. If frozen, allow to defrost on a plate or open baking tray before serving.