Coconut-fried zeppole with whipped cream and Nutella are the most indulgent and enveloping version of a great traditional classic. The crispness of the frying meets the delicate scent of coconut, while the creamy heart of whipped cream and Nutella provides a soft, irresistible texture with every bite.
This variation was born from the idea of combining the lightness of the coconut choux pastry with a filling that is rich yet balanced, capable of enhancing the airy structure of the zeppole without making them heavy. The contrast between the slightly crisp exterior and the velvety interior makes this dessert perfect for Father’s Day, but also for any occasion when you want to surprise with something special.
Coconut gives a delicate aroma that pairs perfectly with the intense taste of Nutella, while the whipped cream lightens the cream, creating a harmonious balance. The result is an elegant, show-stopping and incredibly indulgent zeppola, ideal to serve just filled to enjoy all its freshness.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 zeppole of 2 3/4 in diameter
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients for coconut-fried zeppole with whipped cream and Nutella:
- 6 coconut-fried zeppole
- 7 fl oz whipping cream (already sweetened)
- 1/2 cup Nutella
- to taste unsweetened cocoa powder
Tools for coconut-fried zeppole with whipped cream and Nutella:
- 1 Saucepan
- 1 Piping bag with star tip
- 2 Bowls
- 1 Strainer
- Parchment paper
Steps for coconut-fried zeppole with whipped cream and Nutella:
First prepare the zeppole following the base recipe for coconut fried zeppole or baked zeppole and let them cool completely on a rack. It is important that they are well chilled before proceeding with the filling so they keep a dry, light structure.
Pour the very cold whipping cream into a large bowl and whip it until you obtain a firm but still soft and velvety consistency. Do not work it too long to avoid it becoming grainy. Once ready, take a small amount and set it aside in a piping bag for the final decoration.
Gently fold the Nutella into the remaining whipped cream, using a spatula with slow upward motions to avoid deflating the mixture. Continue until you obtain a homogeneous, fluffy and well combined cream.Slice the zeppole horizontally like a small sandwich, being careful not to break them. Distribute the whipped cream and Nutella filling evenly inside, not too close to the edges to prevent it from spilling out when closed. Gently close each zeppola and arrange them on a serving plate.
Finish with dollops of the reserved whipped cream and, only at serving time, lightly dust with unsweetened cocoa powder to enhance the contrast between sweetness and intense cocoa notes.
Serve them just filled to best enjoy the crispness of the fried shell and the creaminess of the filling. The contrast between the slightly crunchy exterior and the soft, velvety center will make these coconut zeppole with whipped cream and Nutella irresistible from the first bite.
Tips:
Fill the zeppole just before serving to keep them light and crispy. If you want a more intense flavor you can slightly increase the amount of Nutella, but keep a good proportion with the whipped cream so the filling doesn’t become too heavy.
FAQ (Questions and Answers)
Can I prepare the coconut-fried zeppole with whipped cream and Nutella in advance?
You can prepare the zeppole the day before and store them at room temperature in a dry place. It is recommended to fill them shortly before serving to maintain their crispness.
Can the whipped cream and Nutella mixture be prepared in advance?
Yes, you can prepare the cream a few hours in advance and keep it in the refrigerator, but before using it, stir it gently to restore its creaminess.
What other creams can I use to fill coconut zeppole?
You can replace the whipped cream and Nutella with chocolate pastry cream, diplomat cream, pistachio cream or simply whipped cream with chocolate chips. A dark chocolate ganache also pairs very well with the scent of coconut.
Can zeppole that are already filled be frozen?
It is not recommended to freeze them after filling. You can instead freeze the empty zeppole and fill them once thawed at room temperature.
Can I bake the zeppole instead of frying them?
Certainly — in the recipe for the coconut choux pastry you will also find the classic oven version or instructions for an air fryer.
