Best 5 Coconut Cream Eggs Recipes
A fusion of the classic coconut cream pie and crème brûlée, coconut cream eggs are a delightful dessert that offer a creamy, indulgent experience. These individual treats are made with a creamy coconut filling, nestled inside a crisp, golden-brown crust. The filling gets its lusciousness from a combination of coconut cream, eggs, and sugar, while the crust provides a delightful textural contrast. To elevate the experience, the tops of the eggs are torched with a kitchen torch, resulting in a delicate caramelized layer that adds a smoky sweetness. This recipe provides detailed instructions for creating these delicious desserts, along with variations for a gluten-free crust and a vegan filling, ensuring everyone can enjoy this delightful treat. Whether you're a seasoned baker or just starting out, this recipe will guide you through the process of making coconut cream eggs that are sure to impress your friends and family.
Here are our top 5 tried and tested recipes!
COCONUT CREAM EGGS
"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. , Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.
Nutrition Facts :
CAROL'S COCONUT CREAM EASTER EGGS
I don't remember where I got the original recipe, but over the years I've "tweaked" it a few times and now it is just the way I like it. These eggs are very sweet, so don't eat too many! They can be covered with dark, milk, white or semisweet chocolate. My family prefers the semisweet. This recipe makes quite a few eggs, but they can be frozen. I usually add about 1 Tbl. of shortening to each 12 oz. bags of chips when melting. It tends to loosen it up a bit. I like to keep these refrigerated because I love them very cold. Serving size and cook time is approx. Enjoy!
Provided by Carol Elizabeth
Categories Candy
Time 2h
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter in a large bowl until light and fluffy.
- Add condensed milk, vanilla and coconut extract and mix until well blended.
- Add 2 cups of confectioner's sugar and beat well.
- Mix in remaining sugar throughly. Mixture will be very stiff.
- Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
- Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
- Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.
MOUNDS COCONUT CREAM EGGS WITH HERSHEY'S CHOCOLATE COATING
This is not for any dieters! They are addicting - in a good way of course. :) I think I got this off a Mounds coconut package - but don't remember for sure. I have made these at Eastertime for a lot of years. I also like to make them at Christmas time and tint the filling with either red or green food coloring. I am being general on the time. It will probably take a little less time.
Provided by Chef on the coast
Categories Candy
Time 3h
Yield 40 candies, 20 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, stir together butter, corn syrup, vanilla and salt.
- Gradually add powdered sugar and coconut, beating until blended.
- Sprinkle about 1 TBSP additional powdered sugar on flat surface; knead 5 minutes.
- Using 1 1/2 tsp mixture for each candy, shape into egg shapes.
- Place on waxed paper-lined trays or cookie sheets.
- Refrigerate 1-2 hours before dipping into chocolate coating.
- After coating, loosely cover. Store in a cool dry place.
- Coating:.
- In a saucepan over medium heat, melt chocolate and shortening.
- Whatever you do - DO NOT ADD ANY WATER. It will ruin the coating.
Nutrition Facts : Calories 349.2, Fat 21.4, SaturatedFat 14.7, Cholesterol 9.2, Sodium 94, Carbohydrate 42.9, Fiber 3.6, Sugar 35.5, Protein 1.9
NANA'S COCONUT CREAM EASTER EGGS
Nana Devine made these every year for Easter and they were my all time favorite. It wasn't until I was well into my 20's that she gave me the recipe, and boy was I surprised to see what they were made from. No one would ever know! So creamy and delicious, they have become a favorite in my family now too. Unlike Nana though I...
Provided by Deneece Gursky
Categories Other Snacks
Number Of Ingredients 6
Steps:
- 1. Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.
- 2. Refrigerate until mixture is workable in hands.
- 3. Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.
- 4. Melt chocolate and dip eggs in chocolate to cover. I use a metal dipper from the egg dying kits. (Yep I saved them) Allow chocolate to drip off and then set eggs back on tray to dry completely.
- 5. Once chocolate has hardened decorate with white chocolate drizzle if desired.
~ COCONUT CREAM EGGS ~
These eggs are delicious. I hope you try them sometime. We had a blast making and decorating. Enjoy!
Provided by Cassie *
Categories Chocolate
Time 10m
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, cream butter, cream cheese, extracts and salt. Next stir in the coconut. I use my hands for the next part. Mix in all of the confectioners sugar a little at a time, making sure it's incorporated well. Shape into a block and wrap in waxed paper, Chill. When ready to shape the coconut into desired size, I slice into long slices and them into even squares. Now shape as desired. I made large eggs. You can make eggs or patty shapes. Melt chocolate in microwave or, starting with 60 seconds then stir, finish melting in 30 second intervals. I use a large meat fork to dip the eggs, leave excess drip off and then slide off the fork onto parchment or waxed paper. Can decorate if you desire. We decorated ours with colored chocolate that we dyed with food coloring.
- 2. If not dipping right away, keep refrigerated as it's easier to dip when cold. Keep in a covered container with waxed paper between layers. I keep mine refrigerated.
Tips:
- For a richer flavor, use full-fat coconut milk.
- If you don't have coconut cream, you can make your own by chilling a can of coconut milk overnight and then skimming the thick cream from the top.
- Add a pinch of salt to the eggs to help balance the sweetness of the coconut.
- Use a whisk to beat the eggs and coconut cream together until they are well combined and smooth.
- Cook the eggs over low heat, stirring constantly, until they are cooked through.
- Serve the eggs immediately, garnished with fresh fruit or whipped cream.
Conclusion:
Coconut cream eggs are a delicious and easy-to-make breakfast or brunch dish. They are a good source of protein and healthy fats, and they can be tailored to your own taste preferences. Whether you like them sweet or savory, simple or fancy, coconut cream eggs are sure to please.
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