Coconut Cream Eggs
Indulge in the irresistible sweetness of homemade Coconut Cream Eggs, a delightful treat perfect for Easter or any time you crave a bite of tropical bliss. These creamy confections combine sweetened shredded coconut, velvety condensed milk, and a hint of vanilla, encased in a decadent semi-sweet chocolate shell. With just 30 minutes of prep time, this no-bake recipe makes creating luxurious, hand-shaped coconut eggs simple and fun. A touch of coconut oil ensures the chocolate coating is silky smooth, while a quick chill in the fridge helps the flavors meld perfectly. These melt-in-your-mouth coconut treats are a must-try for fans of rich, chocolate-dipped confections. Store them in the fridge for a make-ahead dessert that will easily steal the spotlight at your next gathering!
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Ingredients
- 3 cups Sweetened shredded coconut
- 1 can Sweetened condensed milk
- 2 cups Powdered sugar
- 0.25 cup Butter, softened
- 1 teaspoon Vanilla extract
- 2 cups Semi-sweet chocolate chips
- 2 tablespoons Coconut oil or shortening
Directions
Step 1
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, powdered sugar, softened butter, and vanilla extract. Mix until the mixture forms a thick, sticky dough.
Step 2
Refrigerate the mixture for 15-20 minutes to allow it to firm up slightly, making it easier to shape.
Step 3
Using your hands, take small portions of the mixture and shape them into egg-like ovals, about 2 inches long. Place them on a baking sheet lined with parchment paper.
Step 4
Once all the eggs are shaped, place the baking sheet in the freezer for 15-20 minutes, or until the eggs are firm enough to coat with chocolate.
Step 5
In a heatproof bowl, melt the semi-sweet chocolate chips and coconut oil (or shortening) together. You can do this using a microwave in 20-second intervals, stirring in between, or over a double boiler until smooth and fully melted.
Step 6
Using a fork or a dipping tool, dip each chilled coconut egg into the melted chocolate, making sure it is fully coated. Allow any excess chocolate to drip off before placing the egg back onto the parchment-lined baking sheet.
Step 7
Repeat with the remaining eggs. If the chocolate starts to thicken as you work, reheat it briefly to maintain a smooth consistency.
Step 8
Let the chocolate coating set at room temperature or place the eggs in the refrigerator for about 10-15 minutes to speed up the process.
Step 9
Once the chocolate is set, transfer the Coconut Cream Eggs to an airtight container. Store them in the refrigerator for up to 2 weeks or at room temperature for up to 5 days.
Step 10
Serve and enjoy these decadent, homemade Coconut Cream Eggs!
Nutrition Facts
| Serving size | (1320.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5644.8 |
| Total Fat 273.3g | 0% |
| Saturated Fat 195.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 264.1mg | 0% |
| Sodium 1474.1mg | 0% |
| Total Carbohydrate 826.9g | 0% |
| Dietary Fiber 40.7g | 0% |
| Total Sugars 722.7g | |
| Protein 63.6g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1179.0mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 1859.5mg | 0% |
Source of Calories