Dairy-Free Danish Puffs


This recipe for dairy-free Danish puffs is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Pam Correll. To qualify, the recipe includes Coconut Milk Beverage by So Delicious Dairy Free.

Dairy-Free Danish Puff - Made with buttery coconut oil and a sweet almond glaze

Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Dairy-Free Danish Puffs

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

For tree nut-free and dairy-free Danish puffs, use the Coconut Milk Beverage option, skip the almond topping, and look for a tree nut “safe” almond extract – interestingly enough, most of them are nut free!

Dairy-Free Danish Puff
Prep time
Cook time
Total time
Serves: 2 puffs
For the crust:
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup coconut oil, room temperature
  • 2-4 tablespoons cold water
For the puff:
  • ½ cup coconut oil
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 teaspoon almond extract
  • 3 eggs
For the frosting:
  • ½ cup chopped almonds
To make the crust:
  1. Combine flour and salt in a large bowl. Cut in coconut oil using a pastry blender. Add 2 tablespoons cold water. Stir using a fork until dough forms a ball, using more water if necessary. Chill one hour. Divide dough in half. Press each half into a 12” X 3” rectangle on an ungreased cookie sheet.
To make the puff:
  1. In a 2 quart sauce pan, combine ½ cup coconut oil and 1 cup water. Bring to a boil. Remove from heat. Quickly stir in 1 cup flour and 1 teaspoon almond extract. Stir in eggs and beat with a wooden spoon until smooth and glossy. Spread half of the topping over each rectangle of dough. Bake 45-50 minutes in a preheated 350° F oven, until golden brown. Cool 10 minutes.
To make the frosting:
  1. Combine melted coconut oil, powdered sugar, coconut (or almond) milk, and almond extract in a small bowl. Stir well to combine. Add more coconut (or almond) milk if necessary to make a spreadable frosting.
  2. Spread frosting over slightly warm Dairy-Free Danish Puff. Sprinkle with chopped almonds.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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