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      Sunday Brunch: Coconut Mojito Cream Puffs

      Coconut Mojito Cream Puffs

      Makes 6



      4 limes

      2 tsp sugar

      1/3 cup light corn syrup

      1 package of frozen puff pastry shells baked

      10 fresh mint leaves chopped fine

      2 tbsp coconut flavored rum

      4 ounces of cream cheese softened

      2 cups heavy cream

      2 tbsp chopped fresh mint.



      Method of Preparation:


      1. Grate the limes to get 2 tbsp of finely grated lime zest.
      2. Juice one lime reserving the remaining limes for future use.
      3. Add the sugar to the juice and lime zest and mint set aside.
      4. Bake the puff pastry shells according to package directions and set aside.
      5. Add the corn syrup to the lime mixture and using a pastry brush gently paint the edges of the cooked shells.
      6. In a bowl, whip the cream until stiff, add the soft cream cheese and beat in.
      7. Add the extra lime mixture and the rum to the cream.
      8. Using a spoon or a pastry bag, fill the pastry cups neatly.
      9. Sprinkle with a little mint zest.