Dough: Mix in a saucepan the water, the oil and the butter, boil on medium heat on the stove and add the salt. Pour the flour at once, mixed with coconut shavings. Stir quickly and vigorously, first by phone, then with a wooden spoon. The dough is confused, without being removed from the heat. Once the bottom and sides of the pan was covered with a white layer was further stirred for about 2 minutes. Only then pulling away from the heat and leave to cool down for about 15 minutes. Meanwhile, prepare the cream. The cream: In 150 ml cold milk dissolves flour. In 100 ml cold water was stirred gelatine. In a saucepan to blend fresh, coconut milk and vanilla pod shell, add sugar and boil. Trickle Pour flour kashitsa churning wire. Cream boil about 2 minutes, stirring is not interrupted. Insert the swollen gelatin and stir to dissolve, put it inside the pod scraped vanilla and remove from fire. Finalizing dough: To poizstinaloto puff add eggs one by one. After each was stirred until complete absorption - in the beginning with a wooden stirrer, then with the wire. With wet hands to take the dough and form small balls as apricots. Arrange on a tray covered with baking paper or just greased with cold butter. Dose out two trays 46 Bake at 200C for about 30 minutes. until cool eclairste, completing cream: Remove the vanilla pod cream and stir again. At that time he must have begun to gel and cool off is better. Cream is killing a tight snow. With a spatula, mix the cream and whipped cream, stirring gently but thoroughly. Allow to cool completely. Stir before use. The cream is placed in a syringe and injected directly into the cold eclairs. Or eclairste cut the top and bottom and filled with plenty of cream. Optional decoration on eclairste spill thin lines melted white chocolate. * Coconut milk I measured in g, not milliliters, because it was hardened by cold and did not have time to melt :) * Sugar in the cream can be increased according to taste. Note in its assessment that the cream is put unsweetened. * The recipe is from many years, copies of the magazine, as I was making the changes to the cream. Therefore there is no source.