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Coconut Easter Eggs
These 2 ingredients easter eggs are easy to make and delicious!
Ingredients
Sticky Coconut Filling
100g
condensed coconut milk
80g
desiccated coconut
medium cut
vanilla
to taste
Chocolate Coating - no tempering
100g
dark chocolate
melted
20g
deodorised coconut oil
melted
Chocolate - tempered
200g - 300g
dark chocolate
or your preferred shade
Instructions
Coconut Filling
Combine all ingredients in a medium sized bowl and mix well with your hands.
The mixture will be sticky.
Form into a ball and then into an egg shape.
Place onto a tray lined with greaseproof paper and allow to set for 8-12 hours or overnight.
If you are using the chocolate coating method, chill in the fridge before dipping.
Chocolate Coating - no tempering
Mix together the oil and chocolate.
Dip the eggs one by one until they are all coated in chocolate.
Sprinkle with sprinkles or desiccated coconut right after dipping each one before they set.
Store in the fridge until ready to eat. These will keep several weeks.
Chocolate - tempered
Temper the chocolate using your preferred method. Mine is using
cocoa butter silk.
Use your preferred shaded of chocolate, mine is dark chocolate. I like to use about 200g-300g chocolate for dipping so that I have more than enough.
Once tempered, dip them from room temp and set in the fridge for 10 mins and then store at room temp.
Decorate with sprinkles after each dip - before the chocolate sets.
These will keep several weeks.