Preparation

1. Prepare the filling: In a small saucepan with a thick bottom, bring the coconut milk and milk to a boil. In a heat-proof bowl, beat the sugar, yolks and cornstarch, until you get a thick and smooth foam. Pour a little milk into the foam of the yolks, to compare the temperatures. While whipping in a whisk, gradually add the rest of the milk to the foam. And continue to whip until you get a smooth and thick batter. Pour the batter back into the saucepan and whisk on a small flame until the cream thickens.

2. Prepare the profiteroles: In a saucepan with a thick bottom bring the milk and butter to a boil. With a wooden spoon mix well until the flour is completely absorbed, and remove from the fire. 

3. Transfer the mixture to a mixer bowl with a guitar hook. Process at low speed until the mixture cools.

4. Add the eggs one by one, making sure each time the egg has been completely swallowed in the dough before adding the next egg. If the dough crystallizes and it takes time until it returns to its previous state, it is a sign that the addition of eggs was too quick, and then continue to blend until a smooth texture is obtained. The dough must have a texture that can be drizzled, not hard and not too liquid.

5. Preheat the oven to 220 degrees Celsius. Line a baking sheet with parchment paper

6. Transfer the dough to a pastry bag with a round catheter 2 cm in diameter, and sprinkle small hills 2-3 cm in diameter on the baking paper, wetting the tip of the finger and pressing on the edge of each hill to flatten the top. Place in the oven and bake until golden brown and airy – about 18 minutes. Turn off the oven and leave the profiteroles inside for another 10 minutes. Remove and let reach room temperature.

7. Prepare the dip: In a small saucepan with a thick bottom, bring the cream and liqueur to a boil, add the melted chocolate and whisk until a smooth mixture is obtained.

8. Before serving, cut each profiterole in half horizontally and fill it with cream. Dip the top in the chocolate dip to form a "hat", sprinkle over powdered sugar and serve immediately.