Preheat oven to 425 degrees. Line baking sheets with parchment paper or silicon baking sheets.

Crack the eggs and yolk into a liquid measuring cup or pitcher.

In a medium sauce pan, combine the oil, coconut milk and salt and bring just to a boil over medium heat. Stir to try and incorporate the oil into the coconut milk. It won’t completely happen but don’t worry. As soon as the mixture comes to a boil turn the heat down to medium-low and dump in the flour all at once. Stir quickly and in one direction with a wooden spoon. The liquid will start absorbing the flour and will form into a ball. Continue cooking and stirring for 1 or 2 minutes. You will see that some of the oil is separating out from the dough--that’s fine.

Dump the dough (separated oil and all) into the bowl of a standing mixer fitted with a paddle attachment and beat the dough for about 1 minute on medium speed to cool it off slightly. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next. As you are incorporating the eggs some oil may splatter to the sides of the bowl and it will look like a lumpy, gooey mess. No worries! Continue mixing until the dough is uniformly smooth, thick and shiny, about 3 – 5 minutes.

Using a small ice cream scoop, place the dough on prepared pans spacing them about an inch apart. If you are good at piping then you can pipe little mounds about 1 ½ inches wide by 1 inch high. Moisten your finger with water and push down the little peaks as they will burn.

Bake for 20 minutes or until lightly browned (time may be shorter or longer depending on the size). Turn the oven off and leave the pastries in the oven for another 20 minutes to dry out. The puffs should be golden brown and sound hollow when tapped on the bottom. Remove from oven and pierce the side of each puff with a small, sharp knife to let the steam escape. Let cool completely.

Cut in half horizontally and fill with dairy free pastry cream.

Combine the coconut milk and salt in a large saucepan and bring to a boil.

In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks with the sugar on medium high speed until the mixture is light yellow and thick, about 3 minutes. Turn the mixer to low and beat in the cornstarch. Scrape down the sides of the bowl. Turn the mixer back to low and slowly add the hot coconut milk to the egg mixture. Pour the mixture back into the sauce pan and cook over medium heat until thick and it just starts to come back up to a boil, stirring constantly with a spoon or whisk. Continue cooking for 1 – 2 minutes. Do not cook more than 2 minutes or the cornstarch will lose its effectiveness. Don’t worry if your pastry cream looks curdled, just whisk it until it smooths out again.

Remove from heat and stir in the extracts. Strain into a clean bowl and cover with plastic wrap, placing the plastic wrap directly on the surface of the pastry cream. Refrigerate until cold, about 2 – 3 hours. Give the pastry cream a good whisking before filling the puffs.

Top with either dairy free ganache or dust with some confectioners’ sugar.

Pour the chocolate chips into a small heatproof bowl. Bring the coconut milk to a boil in a small sauce pan. Pour the hot coconut milk over the chocolate, add the vanilla extract and let set undisturbed for 3 minutes. Stir the mixture until the chocolate is fully melted and the ganache is glossy. Let the gluten free ganache sit for 5 minutes or so to thicken up.