Make the puffs: In a large mixing bowl add the cream cheese and the egg yolks - separate the whites out and add to another medium mixing bowl.
Add cream of tartar to the whites and beat the egg whites to stiff peaks - set aside.
Add 20 drops liquid stevia and 1 tsp vanilla extract to the cream cheese and yolk bowl, and beat using a hand mixer until combined.
Fold the whites into the cream cheese mixture with a spatula until fully combined.
Distribute the puff mixture into a 24 cup silicone mold (linked in the blog post above). You can also use a larger mold such as a cupcake mold, but you will have larger cream puffs.
Bake for 25 minutes. If using a larger mold bake for 30-35 minutes. Allow to cool for 20 minutes.
Make the filling: remove all the hardened coconut milk from the can and transfer to a large bowl. Whip it up until smooth in consistency.
Add in 30 drops liquid stevia and the coconut flakes and combine.
Fill a ziploc bag with the cream, cut the tip and pipe it onto half of the puffs. Top all the creamed puffs with the other halves. Enjoy!