To make the pastry cream, in a medium saucepan over medium heat add Coconut Milk (13 fluid ounce) and Whole Milk (2/3 cup). Stir and let it come to a simmer. In a separate bowl, whisk Egg (3) and Granulated Sugar (1/2 cup) until pale in color. Add Corn Starch (3 tablespoon) and keep mixing. Add a little of the hot milk and mix to combine. Add the egg mixture to the sauce pan and cook on medium-low heat until the mixture thickens.
Remove saucepan from the heat, add Butter (2 tablespoon) and Vanilla Extract (1 teaspoon) and mix until butter has melted. Stir in Sweetened Coconut Flakes (7 ounce) and mix to blend them in. Transfer mixture to a bowl and cover with plastic wrap until it's cool and thickens more. In a medium saucepan over medium heat, combine Water (1 cup), Unsalted Butter (1/2 cup), Granulated Sugar (1 tablespoon) and Salt (1/4 teaspoon).
Bring to a boil and when butter is melted, add All-Purpose Flour (1 cup) all at once and whisk constantly to get out any lumps. Using a wooden spoon, cook until mixture forms a ball, one to two minutes. Remove from heat. Add Large Egg (4) one at a time and stir quickly and vigourously using a wooden spoon, until the egg is combined. Repeat adding egg.
Once all eggs are added and everything is smooth, use a small ice cream scoop and scoop it in a baking sheet lined with parchment paper. Bake them at 375 degrees F (190 degrees C) for 30 to 35 minutes. They should be lightly golden brown all over. Allow them to cool completely. To assemble cut each cream puffs in half and add the cool pastry cream. Serve with chocolate ganache and coconut flakes.