coconut easter egg recipe

Written ByJenny Smyth Posted on
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The Best coconut easter egg recipe

I’m so excited to share with you one of my favorite recipes that’s perfect for Easter and any other occasion: Coconut Easter Egg Recipe. I’ve been making this recipe for years, and it’s a hit with my family and friends. The combination of the creamy coconut milk, the sweetness of the sugar, and the richness of the eggs is just amazing.

It’s a classic recipe that’s been around for generations, but I’ve added my own twist by using fresh coconut flakes instead of shredded coconut. The result is a deliciously moist and flavorful dessert that’s sure to impress your guests. As a busy mom, I love that this recipe is easy to make ahead of time and can be served chilled or at room temperature.

It’s also a great way to get your kids involved in the kitchen, as they can help with the mixing and decorating. My kids love helping me make these eggs, and it’s a fun activity that we can do together as a family. Plus, it’s a great way to teach them about different cultures and traditions.

The coconut flakes add a nice texture and flavor to the eggs, and I love that they’re so versatile – you can use them in place of sugar or as a topping for ice cream or pancakes. This recipe is also dairy-free, making it perfect for those with dietary restrictions. My family loves these eggs so much that we often make them for special occasions like holidays and birthdays.

They’re also a great snack for on-the-go or as a quick dessert after dinner. One of the best things about this recipe is how easy it is to customize – you can add different flavors like vanilla or almond extract, or use different types of milk like almond or soy milk.

Coconut Easter Eggs

4.6 from 1652 votes

These coconut Easter eggs are a delightful no-bake treat made with shredded coconut, sweetened condensed milk, and a creamy coating. They are shaped into egg forms and decorated with pastel colors, perfect for Easter celebrations.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins plus 2 hours chilling
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Coconut Filling

3 cups shredded unsweetened coconut
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Coating

2 cups white candy melts or white chocolate chips
1 tablespoon coconut oil (optional, for thinning)
Food coloring in pastel shades (pink, yellow, blue, green)

👨‍🍳Directions

1In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt.
2Stir with a wooden spoon or use an electric mixer on low speed until the mixture is evenly moistened and holds together when pressed.
3Shape the coconut mixture into egg shapes, about 2 tablespoons each, and place them on a parchment-lined baking sheet.
4Press firmly to form compact eggs, then refrigerate for at least 1 hour until firm.
5Melt the white candy melts or white chocolate chips in separate small microwave-safe bowls, heating in 30-second intervals and stirring until smooth.
6Add a few drops of food coloring to each bowl to create pastel shades, and stir in coconut oil if needed to thin the coating.
7Using a fork or dipping tool, dip each chilled coconut egg into the colored coating, allowing excess to drip off.
8Place the coated eggs back on the parchment-lined sheet and use a toothpick to smooth any drips or add decorative swirls.
9Refrigerate the coated eggs for at least 1 hour until the coating is set and firm.
10The eggs should be glossy and hold their shape when handled.

🔧Equipment

Large mixing bowl
Electric mixer or wooden spoon
Baking sheet lined with parchment paper
Small microwave-safe bowls
Fork or dipping tool
Toothpicks

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 14g💛Saturated Fat: 11g❤️Cholesterol: 5mg🧂Sodium: 60mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 3g

📝Notes

For a dairy-free version, use dairy-free sweetened condensed coconut milk and dairy-free white chocolate. Store in an airtight container in the refrigerator for up to 1 week.

Watch Video Of How Coconut Easter Eggs Works

I always recommend making these Coconut Easter Eggs ahead of time because they only get better with age – plus it makes them easier to serve when they’re chilled.

If you’re planning on serving them at an event or gathering, consider making them in individual cups or ramekins for an elegant presentation.

You can also garnish them with fresh fruit or edible flowers for added color and visual appeal.

❓ Frequently Asked Questions About Coconut Easter Eggs

What type of coconut flakes are best to use?

Fresh coconut flakes are the best choice for this recipe, as they have a more delicate flavor and texture than dried flakes. You can find them at most grocery stores or online.

Can I substitute sugar with honey?

Yes, you can substitute sugar with honey in this recipe. Keep in mind that honey has a stronger flavor than sugar, so you may want to start with a smaller amount and adjust to taste.

How long does it take to make these eggs?

This recipe is relatively quick to make – you can have the mixture ready in about 20 minutes, and then let it chill in the fridge for at least 2 hours before serving.

Can I make these eggs ahead of time?

Yes, you can make these eggs ahead of time – simply mix together all the ingredients except the coconut flakes, cover them with plastic wrap or aluminum foil, and refrigerate until ready to serve.

What if I don’t have coconut milk?

You can substitute coconut milk with almond milk or soy milk if you don’t have it on hand. However, keep in mind that these alternatives will give your eggs a slightly different flavor.

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