Pre-heat the oven to 400F° (200C°) and line baking pan with parchment paper.
Place water, coconut oil, sugar and salt in a saucepan and bring to a boil over medium heat. Remove pan from heat and add in the flour and stir until combined. Return pan to heat and stir until dough forms a ball at the center of pan.
Transfer dough to a bowl and let rest for 5 minutes.
With a hand mixer start mixing the dough adding one egg at a time, mix on medium until combined. Mix each egg until fully incorporated before adding the next.
Dough should be smooth, and free of lumps.
Place dough in pastry bag fitted with a large round tip. Pipe 1.5-inch puffs, two inches apart onto parchment-lined pan.
Bake for about 20 minutes or until golden brown. Remove from oven and pierce each one with a wood skewer to release the steam.
Let the puffs cool while making the filling.
Place heavy cream, sugars and vanilla in a bowl, using a hand mixer on medium-high beat until stiff peaks form. Add in the pistachio paste and keep mixing for 1-2 more min.
To assemble: Cut each puff widthwise. With a pastry bag fill the bottom of each puff with the pistachio filling and put the upper puff on top.
Keep in a closed container in the fridge for up to 3 days.
Nutrition Information
Calories: 43 for a puff with no filling
Recipe by Neta Cooks at https://netacooks.com/pistachio-cream-puffs/