1. Start by making the pastry cream. Bring the milk to a gentle simmer (not a full boil) in a saucepot over medium heat. Once the milk starts to approach the simmer, add the sugar, cornstarch, salt and egg yolks to a separate large bowl and whisk together.

2. While constantly whisking, pour the simmering milk in a thin steady stream into the egg yolk mixture. This brings them up in temperature without scrambling them. Once ¾ of the hot milk has been added, gently pour the hot egg yolk mixture back into the pot while whisking.

3. Return the pot to medium heat, whisking constantly for 3-5 minutes or until the cream gets really nice and thick, like a pudding consistency. Once it's at that point, turn off the heat, add the coconut extract, vanilla extract and butter and whisk until smooth.

4. Transfer the cream to a bowl, cover with plastic and touch the plastic to the surface of the cream to prevent a skin from forming. Refrigerate for 2-3 hours to allow to the cream to cool and set.

5. To make the puffs, preheat your oven to 425 Degrees F (220 C) and line a couple cookie sheets with parchment paper.

6. In a saucepot, add the butter, milk, water and salt. Cook over a medium heat until it starts to simmer, then add the flour and start stirring with a wooden spoon. Turn the heat to low and continue stirring until the dough comes together. Stir and cook over low heat for 2 minutes.

7. Turn off the heat, add in the eggs all at once, and immediately start stirring. At first, the mixture will look broken and wrong, but you need to stir for a couple minutes before the dough becomes smooth.

8. Once the dough is smooth, you can either put it in a piping bag with a ½ inch round tip or just use spoons to pipe/place 2-inch mounds on the cookie sheets. Leave a couple inches of space between each one.

9. Once you're done piping the dough, dip your fingers in water and push down any small tips on the dough so that doesn't bake faster and burn. Bake for 18-20 minutes, until puffed and golden brown. Do not open the oven door while they're baking.

10. Once out of the oven, allow to cool completely. Once the pastry cream is chilled and the puffs are cooled, put the pastry cream in a large piping bag with a small star tip. Insert the tip into the bottoms of the puffs and gently squeeze a little pastry cream into each one, filling them as much as you like but not so much that they burst.

11. Once all the puffs are filled, put them on a plate and refrigerate while you make the ganache.

12. To make the ganache, simply add the chopped chocolate to a bowl and heat the cream in the microwave for about 30-40 seconds or until it starts to bubble. Pour the hot cream over the chopped chocolate and allow to sit for 1 minute undisturbed. Start gently stirring the chocolate, starting in small circles in the center and making your way outward once is comes together. Continue to stir until smooth and shiny.

13. Dip the tops of the filled puffs in the ganache, and sprinkle shredded coconut over them before the ganache sets. Allow to set for 10 minutes before enjoying.

These can be stored for up to 3 days! (covered in the refrigerator)