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.
Refrigerate leftover custard to enjoy later. Or, increase the servings to make 12 volovanes and use all of the prepared custard filling. You will need an additional package of puff pastry sheets and a second prepared baking sheet.
