Coconut Profiteroles (Viking River)

2 T (28 ml) pastry cream

3 T (40 g) coconut purée

3 T (40 ml) milk

1 T (16 ml) coconut liqueur

1½ T (24 g) mascarpone

⅔ C (160 g) whipped cream, divided

¼ tsp (0.6 g) ground cinnamon

8 pre-made profiteroles

1½ T (7 g) sweetened shredded coconut, toasted

¼ C (60 ml) chocolate sauce

¼ C (40 g) kiwi, peeled and chopped

¼ C (40 g) orange, peeled and chopped

¼ C (40 g) strawberries, chopped

¼ C (60 ml) raspberry sauce

3 T (14 g) sweetened shredded coconut, toasted

1 T (1.5 g) mint micro greens

4 thin crisp cookies

Mix together pastry cream, coconut purée, milk and coconut liqueur; fold in mascarpone, then half of whipped cream.

Place in pastry bag fitted with star tip; chill until ready to use.

Mix together remaining whipped cream and cinnamon, place in second pastry bag with star tip; chill until ready to use.

Cut profiteroles in half. Pipe coconut mixture into profiterole bottoms, sprinkle with coconut.

Place top halves of profiteroles cut side up on top of coconut-filled base; fill with cinnamon-infused whipped cream.

To plate, lightly brush each serving dish with a streak of chocolate sauce.

Place 2 profiteroles on each plate; surround with fruit pieces; pipe on raspberry sauce in droplets; sprinkle with coconut.

Add a rosette of whipped cream and sprig of mint; lightly pour chocolate sauce over profiterole and add side cookie. Serve immediately.