Coconut Cream Puffs

• 1 cup all-purpose flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 cup skim milk
• 2 tablespoons margarine
• 3 large egg whites
• 1 large egg yolk
• Cooking spray
• 1/2 teaspoon unflavored gelatin
• 1 tablespoon water
• 2 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 1 large egg
• 3/4 cup skim milk
• 1 1/2 teaspoons margarine
• 3 tablespoons cream of coconut
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 3/4 cup frozen reduced-calorie whipped topping, thawed
• 2 tablespoons powdered sugar
• Mint sprigs (optional)

1. Preheat oven to 425u0b0.
2. Combine first 3 ingredients; set aside. Combine 1 cup milk and 2 tablespoons margarine in a large saucepan; bring to a boil. Reduce heat to low; add dry ingredients, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat; let cool 5 minutes.
3. Add egg whites and egg yolk, 1 at a time, beating at low speed of a mixer until smooth. Drop dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 425u0b0 for 10 minutes. Reduce oven temperature to 350u0b0; bake an additional 10 minutes or until browned and crisp. Remove from oven; pierce the side of each cream puff with the tip of a sharp knife. Turn off oven; let cream puffs stand in partially closed oven for 5 minutes. Remove from baking sheet to a wire rack; let cool.
4. To prepare filling: Sprinkle gelatin over water in a small bowl; set aside. Combine 2 tablespoons sugar, cornstarch, and egg in a medium bowl. Stir with a whisk; set aside. Heat 3/4 cup milk over medium-high heat in a heavy saucepan to 180u0b0 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture; stirring constantly with a whisk. Return milk mixture to pan; add 1 1/2 teaspoons margarine. Bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly with a whisk. Add soft gelatin to milk mixture; cook over low heat 1 minute, stirring until gelatin dissolves. Remove pan from heat; stir in cream of coconut, coconut extract, and vanilla. Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not allow gelatin mixture to set). Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4 hours or until thick.
5. Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling. Sprinkle powdered sugar over cream puffs. Garnish with mint sprigs, if desired. Serve immediately.
6. Note: To make ahead, place baked and cooled cream puffs in a large heavy-duty zip-top plastic bag; seal. Freeze cream puffs. Cover and chill cooked filling. To reheat cream puffs, remove from bag and place on a large baking sheet. Bake at 325u0b0 for 10 minutes or until crisp. Remove from baking sheet to a wire rack; let cool completely. Fill according to recipe directions.

flour, sugar, salt, milk, margarine, egg whites, egg yolk, cooking spray, unflavored gelatin, water, sugar, cornstarch, egg, milk, margarine, cream of coconut, coconut, vanilla, frozen reducedcalorie whipped topping, powdered sugar

Taken from www.myrecipes.com/recipe/coconut-cream-puffs (may not work)