Preheat the oven to 400 degrees F. In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar. Combine the flour, baking powder and salt. Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from the heat and turn into a mixing bowl. Beat the dough on medium speeds and add the eggs, one at a time.
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.