Heat oven to 400°F.
Combine water, 1/2 cup butter and 1/8 teaspoon salt in 2-quart saucepan.
Cook over medium heat 5-7 minutes or until mixture comes to a full boil.
Vigorously stir in flour, using wooden spoon, until mixture forms a ball. Remove from heat.
Cool mixture for 10 minutes.
Then add 1 egg at a time, stirring well after each addition until mixture is very smooth.
Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet.
Bake 30-35 minutes or until puffed and lightly browned.
Pierce each with fork to allow steam to escape. Remove to cooling rack and cool completely.
Prepare pudding mix as directed on package, substituting half & half for milk.
Stir in orange zest. Pour into bowl; cover with plastic food wrap.
Refrigerate 4 hours or until cool.
Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat.
Stir in brown sugar and continue cooking 2-3 minutes or until smooth and bubbly.
Stir in whipping cream and continue cooking 2-3 minutes or until mixture just comes to a boil.
Remove from heat and stir in sea salt.
Cut off top portions of cream puffs; scoop out insides, if necessary.
Fill each with 1/4 cup chilled pudding mixture and sprinkle with 2 teaspoons toasted coconut.
Place onto individual serving plates.
Drizzle each with caramel sauce and garnish with additional 1 teaspoon toasted coconut.