Preheat oven to 400°.
Line 2 rimmed baking sheets with silicone baking mats or parchment paper. Set aside.
In a medium saucepan, combine water, butter, sugar, and salt.
Cook over medium heat until butter melts. Add flour all at once, stirring vigorously with a wooden spoon.
Cook, and stir until dough pulls away from sides of pan, 1 to 2 minutes.
Remove pan from heat, and let stand for 2 minutes, stirring a few times to cool dough.
Add eggs one at a time, stirring constantly and vigorously with a wooden spoon until each egg is well incorporated.
(Dough should be smooth and shiny.)
Transfer dough to a piping bag fitted with a large round tip (Ateco #809).
Pipe dough onto prepared baking sheets in 1½-inch mounds 2 inches apart.
Using a damp finger, pat down dough peaks.
Bake until golden brown, approximately 20 minutes.
Transfer baking sheet to a wire cooling rack. Using a skewer or the tip of a pointed knife,
poke a small hole in side of each cream puff to allow steam to escape. Let cool completely.
Using the tip of a paring knife, cut a small slit in the side of each cream puff.
Place Vanilla-Coconut Pastry Cream in a piping bag fitted with a large round tip.
Pipe custard into cream puffs to fill, making sure not to overfill.
Garnish with confectioners’ sugar and toasted coconut before serving, if desired.