Coconut Cream Eggs are a delightful treat that combines the rich flavor of chocolate with the exotic taste of coconut. They are perfect for satisfying sweet cravings and are a great addition to any dessert table, especially during festive seasons like Easter.
Ingredients:
- 2 cups powdered sugar
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut milk
- 1/4 cup coconut oil, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 ounces milk or dark chocolate, chopped or in chip form
Gotcha, we’ve got everything we need. Let’s turn these ingredients into the most awesome Coconut Cream Eggs ever! It’s super easy – you’ll see. Ready, set, let’s go!
Instructions:
- Prepare the Filling:
- In a large bowl, mix together the powdered sugar, shredded coconut, coconut milk, softened coconut oil, vanilla extract, and a pinch of salt until well combined.
- The mixture should be thick and moldable. If it’s too dry, add a bit more coconut milk; if too wet, add a little more powdered sugar.
- Shape the Eggs:
- Line a tray with parchment paper.
- Using your hands or a small cookie scoop, form the coconut mixture into egg shapes and place them on the prepared tray.
- Chill in the refrigerator for at least 30 minutes to firm up.
- Melt the Chocolate:
- While the coconut eggs are chilling, melt the chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 30-second bursts, stirring between each until smooth.
- Coat the Eggs:
- Using a fork, dip each coconut egg into the melted chocolate to coat completely, letting excess chocolate drip off.
- Place the chocolate-covered eggs back onto the parchment paper.
- Chill to Set:
- Chill the coated eggs in the refrigerator until the chocolate sets, about 15-30 minutes.
- Serving:
- Once set, the Coconut Cream Eggs are ready to be served. They can be kept at room temperature if it’s cool, otherwise store them in the refrigerator.
- Optional Decorations:
- If desired, drizzle with additional chocolate or sprinkle with more shredded coconut before the chocolate sets for a decorative touch.
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