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Chocolate Dipped Coconut Tres Leches Cronuts.
The croissant/doughnut hybrid. AKA the best thing ever.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●pan
- ●pot
- ●microwave
- ●bowl
📝 Preparation Steps
1
Prepare this [dough recipe | https://www.halfbakedharvest.com/meyer-lemon-poppy-seed-morning-buns-with-blueberry-passionfruit-glaze/]. Roll the dough out to about 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 rounds. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for ⏱️ 30 minutes.*
2
Meanwhile, prepare the glaze. In a medium sauce pan, add the coconut milk, sweetened condensed milk, cinnamon stick, coconut rum, vanilla and freshly grated nutmeg. Heat over medium-low heat until everything is combined, simmer for ⏱️ 10-15 minutes or until the glaze is just slightly thickened. Remove from the heat.
sweetened condensed milk1 (15 ounce) cancoconut rum (optional..but delicious)1 tablespoon
3
To fry the cronuts. Heat a pot of oil to 375 degrees F. Fry the cronuts in the oil for about ⏱️ 30 seconds on each side, until golden brown. Place on a baking sheet lined with paper towels.
4
Once all the cronuts have been fried, place them on a rimmed baking sheet. Using a skewer, poke a bunch of holes in each doughnut. I did about 7-10 little holes. Now grab the cronut and dip it 3/4 of the into the tres leches glaze, make sure you really cover 3/4 of the cronut with the glaze, but be sure to leave the bottom 1/4 of the cronut clean of any glaze. Place the cronut glazed side up on the baking sheet. Repeat with the remaining cronuts. Once all the cronuts have been glazed, drizzle any remaining glaze over top the crounts. Cover the pan and place in the freezer for ⏱️ 10 minutes.
5
Meanwhile, melt the chocolate over a double broiler or in the microwave. Line a baking sheet with parchment or wax paper. Remove the cronuts from the freezer and dip the bottom 1/4 into the melted chocolate. Place on the prepared parchment lined baking sheet. Allow to sit at room temp for about ⏱️ 1 hour to harden the chocolate (or in the freezer for ⏱️ 10 minutes).
6
While the chocolate is setting, make the coconut cream. Tip your cold can of coconut milk upside down and open it from the bottom. There should be around 1/2 cup of coconut water at the top. Pour the water into a container and save for another use. Scoop out the coconut milk cream and place in a bowl. Add the 1/2 cup heavy cream. Whip the creams for 3 to ⏱️ 5 minutes, until soft peaks form. Beat in the powdered sugar and 1 teaspoon vanilla.
cup heavy cream1/2
7
Frost the cronuts with coconut cream and sprinkle with toasted coconut. These are best eaten the day of, but will keep in the fridge for up to 4 days.
toasted coconut (for topping)1 cup
Nutrition Facts
calories
697 kcal
fat Content
51 g
serving Size
1 serving
fiber Content
6 g
sugar Content
24 g
sodium Content
52 mg
protein Content
6 g
cholesterol Content
23 mg
carbohydrate Content
37 g
saturated Fat Content
35 g
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