Preheat oven to 375°F.
Whip together egg replacer using either a mixer or Vitamix machine until you get a whipped and thick consistency.
Add the outer dough ingredients, then whip consistently until a thick dough has formed.
Transfer dough into a quart-size plastic bag and cut the corner of the bag. Place parchment paper on a baking sheet.
Squeeze out dough (in approximately 2 tablespoon sized drops) on 1-2 baking sheets. Place in the oven and bake for 20-25 minutes. The tops should be slightly golden brown. Remove from oven and allow puffs to cool.
For the filling, use a Vitamix machine or a mixer to whip the coconut cream and powdered sugar on medium for about 1 minute.
Add vanilla and then run on high until cream thickens. Place in fridge to continue thickening for 30 minutes.
Put the filling cream in a separate quart-size plastic bag. Right before using cut the corner of the bag.
Make an incision in the bottom of each mini cream puff pastry and then use the whipped filling to squeeze into each puff in the place of the incision. You can also cut off ¾ top of each puff and insert the filling that way.
After filling the mini puffs, you can store in the fridge until ready to serve.