INGREDIENTS
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MAKE IT
Step 1
Combine evaporated milk, coconut milk and vanilla extract in a small saucepan. Heat over low heat until slowly boiling.
Step 2
Whisk together egg yolks, sugar and cornstarch in a large bowl. Slowly whisk in milk mixture; return mixture to saucepan and bring to a boil. Whisk slowly until mixture thickens.
Step 3
Transfer custard to a bowl; whisk in chocolate syrup. Whisk slowly until combined. Cool for 20 minutes at room temperature; cover with plastic wrap and refrigerate for 1 hour.
Step 4
Preheat oven to 400° F. Line baking sheet with parchment paper.
Step 5
Spread puff pastry sheets on a floured surface. With a circular 2 ½-inch cookie cutter, cut out 12 circles; place on prepared baking sheet.
Step 6
Cut out the centers of 6 of the circles with a smaller 1-inch cookie cutter (will resemble a doughnut). Reserve the small pieces; place on prepared baking sheet.
Step 7
Dip fingers in water and run them on the edge of the 6 circles that are not cut out.
Step 8
Place the circle pieces that resemble a doughnut over the circle pieces that do not have a hole cut out. You will have 6 stacked pieces once assembled. Brush all pieces with beaten egg.
Step 9
Bake for 15 minutes or until volovanes are golden brown.
Step 10
Cool for 20 minutes.
Step 11
Remove thin layer of puff pastry from top with a small knife. Volovan will be hollow inside.
Step 12
Scoop 2 tablespoons of coconut chocolate custard in each volovan. Serve garnished with shredded coconut and small piece of puff pastry circle.
