These Coconut Easter Eggs are very easy to make and only two main ingredients for the filling. The coconut filling is sticky and the flavour reminds me of marshmallow, especially if you add some vanilla to it.
Can I freeze coconut easter eggs?
It depends on the quality you’re looking for from the eggs. When you freeze tempered chocolate, it can bloom after being taken out of the freezer from the shock. If it were me, I’d just freeze the coconut part and, when you’re ready to dip them, thaw the filling in the fridge and dip once completely thawed.
If you choose to not temper the chocolate and use my chocolate coating recipe instead, then you can freeze them after dipping as the chocolate won’t be tempered.
Is there a replacement for the condensed milk?
Nothing can replace condensed coconut milk here, really. It’s a unique texture and gives the Bounty-like feel to the finished chocolate. If you don’t like the pre-made options, you can make it yourself.
My favourite one to use is Biona Condensed Coconut Milk, but there are many brands that now offer vegan condensed milks. In the USA, Natures Charm is the best brand I have used.
Simply combine 2 parts non dairy cream with 1 part sweetener of choice in a saucepan. Bring to the boil and then reduce to a simmer and cook until reduced by 60%. Allow to cool and after 24 hours – this is when you will see it’s true consistency.
Can I dip them without tempering the chocolate?
If you don’t want to temper the chocolate, or don’t know how, it’s no problem. You can use the chocolate coating recipe below – no tempering required.
When using the coating recipe, the chocolate will need to be stored in the fridge or it will soften / melt at room temperature. The benefit is that you won’t need to temper it.
When you temper chocolate, it’s stable at room temperature and doesn’t require being set or stored in the fridge. I temper my chocolate using cocoa butter silk – the easiest way to temper chocolate.
Click here to learn how to make cocoa butter silk and use it to temper your chocolate.
Alternatively, click here to buy silk in my shop.
Top Tips:
I’ve made this recipe a fair few times and have noted some helpful tips …
- It’s best to roll the coconut mixture into shape right after mixing with the condensed milk as the milk will absorb into the coconut and become more brittle to form after a few hours – overnight.
- If you want a soft, stickier filling reduce the amount of coconut.
- Dip them in chocolate after they have sit for 12 – 24 hours so the outside is dry.
- Vanilla makes these taste mike marshmallow!
- Use medium cut desiccated coconut vs fine cut as the fine cut has a sandy texture and the medium cut has more bite to it.
Where do I get the sprinkles?
The sprinkles I am using are made from sugar, just in case that is of importance to you. They naturally coloured using fruit and vegetable extracts.
I got mine from Amazon made by Honeyberry.
Coconut Easter Eggs
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.
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