Filling:

1 c. whipped cream
1/4 c. sugar
1 1/2 tsp. Griffin's Vanilla
1/3 c. crushed pineapple
1/3 c. almonds
1/3 c. Griffin's Flake Coconut

Drain crushed pineapple (use a cup to squeeze as much juice as possible). Whip cream until stiff, slowly add other ingredients, and blend. Fill cooled cream puffs.

Puffs:

1 c. flour
4 eggs

Bring water and butter to rolling boil. Stir in flour. Cook on low heat until the mixture forms a ball (about 1 minute). Remove from heat, add eggs and beat until smooth. Drop by 1/4 c. on ungreased baking sheet about 3 inches apart.

Bake at 400°F for 35-40 minutes. Cool and add filling.