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Continue beating until the dough no longer looks slippery. Remove the dough from the mixer and cool. Place the dough in a pastry bag fitted with a star tip and pipe out 16 golf ball-size rounds onto the lined baking sheet, about 2 inches apart or use a large spoon and spoon them onto the baking sheet. Place the pan in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not remove the sheet from the oven until the rounds are firm to the touch. Cool the shells before filling. Using a serrated knife, slice the profiteroles in half. Fill each profiteroles with the Coconut Ice Cream. Drizzle the blueberry coulis over the top the of the profiteroles and garnish with powdered sugar and fresh mint.
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Carrot Cupcakes with Cream Cheese Frosting
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