Chocolate Dipped Coconut Tres Leches Cronuts
Ingredients
The dough
-
1
ounce
batch of dough
-
2
cans
Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
-
8
cups
canola oil for frying
The chocolate
-
16
ounces
semi-sweet chocolate, melted
Coconut Tres Leches Glaze
-
1
cup
canned coconut milk
-
1
15 ounce can
sweetened condensed milk
-
1
stick
long cinnamon stick
-
1
tablespoon
coconut rum (optional)
-
1
tablespoon
vanilla extract
-
1
pinch
freshly grated nutmeg
Coconut Cream
-
1
can
full fat coconut milk, chilled overnight
-
½
cup
heavy cream
-
1-2
tablespoons
powdered sugar
-
1
teaspoon
vanilla extract
-
1
cup
toasted coconut for topping
Instructions
- Prepare the dough as per the specified recipe.
- Roll the dough to about 1/3-inch thickness and cut into rounds.
- Place the cronuts on a floured baking sheet, cover, and let them rest for 30 minutes.
- Prepare the glaze by heating coconut milk, sweetened condensed milk, cinnamon stick, coconut rum, vanilla, and nutmeg until combined and slightly thickened.
- Heat oil to 375 degrees F and fry the cronuts until golden brown on both sides.
- Poke holes in each cronut and dip them into the tres leches glaze, covering 3/4 of each cronut.
- Drizzle remaining glaze over the cronuts and freeze for 10 minutes.
- Melt chocolate and dip the bottom 1/4 of each cronut into it, then place on parchment paper to set.
- Make the coconut cream by whipping chilled coconut milk and heavy cream, then add powdered sugar and vanilla.
- Frost the cronuts with coconut cream and sprinkle with toasted coconut.
Nutrition Facts (estimated)
Servings
8 Cronuts
Calories
697
Total fat
45g
Total carbohydrates
60g
Total protein
8g
Sodium
20mg
Cholesterol
20mg
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