MAKE THE COCONUT PASTRY CREAM (DAY BEFORE OR SEVERAL HOURS AHEAD)
1. In a medium saucepan, combine the coconut milk and whole milk. Heat over medium until steaming and just beginning to simmer. Remove from heat.
2. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth, about 2 minutes.
3. While whisking constantly, slowly pour about half the hot milk mixture into the egg mixture to temper it. Pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook over medium heat, whisking constantly, until the mixture thickens dramatically and begins to bubble. Continue whisking for 1 full minute after bubbling to cook out the starchy taste.
5. Remove from heat and whisk in the butter, vanilla extract, and coconut extract until smooth.
6. Strain through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface. Refrigerate until completely cold and set, at least 4 hours or overnight.

MAKE THE RASPBERRY COMPOTE
7. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and release their juices, about 5-7 minutes.
8. Stir the cornstarch slurry and add to the berries. Cook, stirring constantly, until thickened, about 1-2 minutes.
9. Remove from heat and let cool. For smoother compote, press through a sieve to remove seeds. Cover and refrigerate.

PREPARE THE VOL-AU-VENT CASES
10. Roll puff pastry on lightly floured surface to approximately 4mm (⅛ inch) thickness—about 12 x 16 inches. If using pre-rolled sheets, stack two sheets brushed with water between them.
11. Transfer to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes. This rest is critical—it relaxes gluten and keeps butter cold.
12. Using a 3-inch (7.5cm) round cutter, cut 24 circles from the cold pastry. Press straight down firmly—do not twist, as twisting seals layers and prevents proper rise.
13. From 12 circles, use a 2-inch (5cm) cutter to remove centers, creating rings. Reserve small center circles as lids.
14. Place 12 solid circles on a parchment-lined baking sheet. Brush lightly with egg wash, avoiding drips down the sides which seal layers.
15. Place rings directly on top of solid circles, aligning carefully. Place small lids on a separate sheet.
16. Refrigerate assembled vol-au-vents for at least 30 minutes (or freeze 15 minutes) before baking.

BAKE THE VOL-AU-VENTS
17. Preheat oven to 400°F (200°C). Position rack in center.
18. Brush tops with egg wash, avoiding cut edges. Brush lids as well.
19. Bake vol-au-vents for 18-22 minutes until deeply golden brown and dramatically risen. Lids take only 12-15 minutes—remove earlier.
20. While warm, use a small sharp knife to cut around the inner circle and lift out the risen pastry lid. If interior is still soft, return cases to oven for 5 minutes.
21. Cool completely on a wire rack. Cases should be crisp, golden, and tall with visible flaky layers.

MAKE THE CHOCOLATE DIP
22. Place chopped chocolate in a heatproof bowl.
23. Heat cream until just simmering. Pour over chocolate and let sit 1 minute.
24. Stir gently from center outward until smooth and glossy. Stir in butter. Let cool until slightly thickened but still fluid, about 10-15 minutes.

ASSEMBLE
25. Whisk chilled pastry cream briefly to loosen. Transfer to piping bag or use a spoon.
26. Hold each vol-au-vent by the base and dip top edge into ganache, tilting to coat evenly. Let excess drip off. Let set 10 minutes.
27. Pipe or spoon approximately 2 tablespoons coconut pastry cream into each case.
28. Top with a generous teaspoon of raspberry compote.
29. Arrange 2 strawberry halves on top of each.
30. Garnish with toasted coconut flakes and freeze-dried raspberry pieces. Serve within 2 hours.