-
1
Heat oven to 400F.
-
2
Combine water, 1/2 cup butter and 1/8 teaspoon salt in 2-quart saucepan.
-
3
Cook over medium heat 5-7 minutes or until mixture comes to a full boil.
-
4
Vigorously stir in flour, using wooden spoon, until mixture forms a ball.
-
5
Remove from heat.
-
6
Cool mixture 10 minutes.
-
7
Add 1 egg at a time, stirring well after each addition until mixture is very smooth.
-
8
Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet.
-
9
Bake 30-35 minutes or until puffed and lightly browned.
-
10
Pierce each with fork to allow steam to escape.
-
11
Remove to cooling rack.
-
12
Cool completely.
-
13
Prepare pudding mix as directed on package, substituting half & half for milk.
-
14
Stir in orange zest.
-
15
Pour into bowl; cover with plastic food wrap.
-
16
Refrigerate 4 hours or until cool.
-
17
Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat.
-
18
Stir in brown sugar; continue cooking 2-3 minutes or until smooth and bubbly.
-
19
Stir in whipping cream; continue cooking 2-3 minutes or until mixture just comes to a boil.
-
20
Remove from heat; stir in sea salt.
-
21
Cut off top portions of cream puffs; scoop out insides, if necessary.
-
22
Fill each with 1/4 cup chilled pudding mixture; sprinkle with 2 teaspoons toasted coconut.
-
23
Place onto individual serving plates.
-
24
Drizzle each with caramel sauce; garnish with additional 1 teaspoon toasted coconut.
