1-Preheat your oven: First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. Thaw the puff pastry according to the package, then roll it out gently on a floured surface. Cut it into shapes like squares or circles and place them on the sheet for easy assembly.

2-Prepare the Coconut Yogurt Pastry Cream: Now, let’s make the star of the show: the Coconut Yogurt Pastry Cream. In a bowl, whisk together 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Add 4 egg yolks and mix until smooth, then stir in 1 1/2 cups plain whole milk yogurt and 1 teaspoon coconut extract. Cook this mixture on low heat until it thickens, then remove from heat and stir in 2 tablespoons unsalted butter for creaminess.

3-Cool the pastry cream: Once cooled, spoon this cream onto your pastry bases. For the full recipe, follow the steps below to assemble everything.

4-Assembly and Baking: Mix the fresh fruit, like 2 cups of assorted berries, with a bit of sugar if needed.
Spoon the fruit mixture and pastry cream onto the center of each pastry cutout, leaving space at the edges.
Fold or crimp the edges to form a border, then brush with the egg wash made from 1 large egg and 1 tablespoon water.
Bake for 20-25 minutes until golden and puffed. Let cool, then sprinkle with 1/4 cup sweetened shredded coconut.