Ube Cream Puffs with Coconut Whipped Cream

Ube cream puffs are the kind of dessert that stops people mid-bite because of the color alone — that vivid, almost unnatural violet purple. But the flavor is what brings them back: ube (purple yam) tastes like a cross between vanilla and coconut with a subtle earthiness that’s completely unique. Filled with coconut whipped cream, these puffs are light, floral, and not too sweet. They’re a project, but the dough is simpler than you think.

Why You’ll Love This Ube Cream Puffs

• Stunning violet color — naturally purple from ube, no food coloring needed.
• Light and not too sweet — the coconut whipped cream filling balances the rich choux.
• Impressive presentation — these look like they came from a French patisserie.
• Make-ahead friendly — bake the shells, fill just before serving.
• Unique flavor — ube is having a moment and these puffs showcase it perfectly.

Ingredients

• ½ cup water (for choux pastry)
• ½ cup whole milk (for choux pastry)
• ½ stick (4 tbsp) unsalted butter (for choux)
• 1 tbsp granulated sugar (for choux)
• ¼ tsp salt (for choux)
• 1 cup all-purpose flour (spooned and leveled)
• 4 large eggs (room temperature)
• 1 tsp ube extract (for the choux — gives the purple color)
• 2 tbsp ube halaya (purple yam jam) (for the filling)
• 1½ cups heavy whipping cream (cold, for whipped cream)
• ½ cup coconut cream (chilled overnight) (the solid part only)
• 3 tbsp powdered sugar (for the filling)
• 1 tsp vanilla extract (for the filling)

Equipment

• Piping bag with large round tip
• Medium saucepan
• Wooden spoon or sturdy spatula
• Stand mixer or hand mixer
• Piping bag with large round tip (or zip-top bag with corner snipped)
• Baking sheet
• Parchment paper
• Wire cooling rack
• Stand mixer or hand mixer — for beating eggs into the choux

How to Make Ube Cream Puffs

Step 1 — Make the ube choux pastry (10 minutes)

Preheat oven to 425°F. Line a baking sheet with parchment. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium-high heat. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan — about 2 minutes of stirring. Return the pan to low heat and cook, stirring constantly, for 1 more minute to remove excess moisture. The dough should look slightly glossy and a thin film should form on the bottom of the pan.

Step 2 — Add eggs and ube (5 minutes)

Transfer the dough to a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Beat on medium for 1 minute to cool slightly. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated before adding the next. The dough will look curdled after the first egg — keep beating, it comes together. After all four eggs are in, the dough should be smooth, thick, and pipeable. Beat in the ube extract until the color is evenly distributed throughout.

Step 3 — Pipe and bake (25 minutes)

Transfer the dough to a piping bag fitted with a large round tip (or a zip-top bag with a ½-inch corner snipped off). Pipe 12 mounds onto the prepared baking sheet, about 1½ inches wide and 1 inch tall, spaced 2 inches apart. Dip your finger in water and gently smooth the peaks — pointy tops burn in the oven. Bake at 425°F for 15 minutes without opening the oven door. Then reduce heat to 375°F and bake 10 more minutes until the puffs are deeply golden and feel light when you pick them up. Do not open the door during baking — the steam is what makes them puff.

Step 4 — Cool and prepare the filling (15 minutes)

Remove puffs from the oven and immediately poke a small hole in the bottom of each with a toothpick (this lets steam escape so they don’t get soggy). Cool completely on a wire rack — at least 30 minutes. For the filling: whip the cold heavy cream and chilled coconut cream solid together with the powdered sugar and vanilla until stiff peaks form. Gently fold in the ube halaya — don’t overmix, you want streaks of jam throughout the cream.

Step 5 — Fill and serve (5 minutes)

Pipe the ube coconut cream into each puff through the hole in the bottom. You’ll feel the puff get heavier as it fills — stop when cream starts to squeeze out. Dust the tops with powdered sugar. Serve within 2 hours of filling for the crispiest shells. If you need to hold them longer, store unfilled shells at room temperature and fill just before serving.

Pro Tips

Room-temperature eggs are essential. Cold eggs added to hot dough can cook on contact and create lumps. Set them out 30 minutes before you start, or warm them in a bowl of hot tap water for 5 minutes.

Don’t open the oven during the first 15 minutes. The choux pastry rises because of steam. Opening the oven releases the steam and the puffs collapse. If they collapse, they won’t recover — start over.

Use both heavy cream and coconut cream. Heavy cream provides structure; coconut cream adds flavor and richness. Using all coconut cream won’t whip properly — it needs the dairy fat for stability.

Don’t peek at the choux while it bakes. Opening the oven door during the first 15 minutes releases the steam that makes the puffs rise. If they collapse, they won’t recover. Use the oven light and window to check instead.

Fill puffs just before serving. The cream softens the shell over time. If you need to prep ahead, store unfilled shells in an airtight container for up to 2 days and pipe in the filling 30 minutes before serving. A quick 3-minute stint in a 350°F oven re-crisps the shells.

Variations & Substitutions

Ube eclairs

Pipe the choux into 4-inch logs instead of rounds. Bake the same way. Fill with the same ube coconut cream and dip the tops in a simple glaze (powdered sugar + ube extract + a splash of milk).

Matcha version

Replace the ube extract with 1 tablespoon of culinary-grade matcha sifted into the flour. The technique is identical — you’ll get vivid green puffs with a grassy, bittersweet flavor.

Classic vanilla

Skip the ube entirely. Add 2 teaspoons of vanilla extract to the choux and fill with plain vanilla pastry cream for traditional cream puffs.

Storage & Reheating

Unfilled shells: Store in an airtight container at room temperature for up to 2 days. Re-crisp in a 350°F oven for 3 minutes before filling.

Filled puffs: Best eaten within 2 hours. The cream softens the shell over time. If you must hold them, refrigerate for up to 4 hours but expect softer shells.

Freezer: Freeze unfilled shells in a zip-top bag for up to 1 month. Thaw at room temperature and re-crisp in the oven before filling.

What to Serve With Ube Cream Puffs

These ube cream puffs are a showstopper dessert on their own — serve them on a simple white plate with a dusting of powdered sugar. For a dessert spread, pair them with light fruit desserts that complement the coconut and vanilla notes.

If you love baking projects, explore our dinner and dessert collection for more impressive recipes that are easier than they look.

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Nutrition Information

Per cream puff (1 of 12): approximately 220 calories, 4g protein, 16g carbohydrates, 15g fat, 0g fiber. Values are estimates.

Frequently Asked Questions

What is ube and where do I buy it?

Ube is purple yam, common in Filipino desserts. Look for ube extract in the baking aisle of Asian grocery stores or online. Ube halaya (jam) is usually in the international aisle. Both keep for months.

My cream puffs didn't puff. What went wrong?

The most common causes: oven not hot enough, opening the door too early, or not cooking the dough long enough on the stovetop. The dough needs to form that film on the pan bottom — that’s how you know enough moisture has evaporated.

Can I make the choux dough ahead?

You can pipe the mounds onto the baking sheet and refrigerate (covered) for up to 4 hours before baking. Add 2 extra minutes to the bake time since they’re starting cold.

Can I use store-bought whipped cream?

You can, but the flavor won’t be as good. The coconut cream is what makes the filling special. If you’re short on time, fold 2 tablespoons of ube halaya into a tub of thawed frozen whipped topping — it’s not authentic but it works in a pinch.

If you make these ube cream puffs, send photos — we want to see that purple. They’re the kind of dessert that makes people think you went to pastry school. Save your first attempt for a special occasion, or just a Tuesday when you need something beautiful.