Coconut Easter Egg Recipe

Dark chocolate contrasts with a creamy, coconutty filling in this coconut Easter egg recipe. They're really easy to make and festively moreish!

I tested and retested this coconut cream easter eggs filling to make sure it's not just delicious, but also really nice to work with - not too sticky or squishy.

And it's made with really simple ingredients - cream cheese, icing sugar and desiccated coconut - and all you do it mix them together and chill to firm up!

Once chilled, it's really rather fun to grab scoops of coconut cream mixture and shape them into little eggs. If you're not too set on perfection, I definitely recommend getting the kids involved.

Once shaped, you'll chill the eggs again to firm up, then it's on to the dark chocolate coating.

For the chocolate, I've given you two options, depending on whether you want to 'temper' the chocolate or not.

Tempering is where you warm, cool and warm the chocolate to specific temperatures to ensure that when it sets, it's crisp, well-set and shiny.

If you've ever coated something in chocolate and found it stays quite soft and dull when cooled, that's because it wasn't tempered.

I'll stress, you do not have to temper chocolate for this recipe, but if you want it really nice and glossy, it's an extra step worth taking.

And once your coconut cream eggs are coated in chocolate, you'll allow them to set, then drizzle on a little extra chocolate for decoration and finish with sprinkles.

They're so delicious and make really love gifts.

Below is the full coconut easter egg recipe, with detailed instructions and a photo for each stage. Enjoy!

Makes 12

Instructions

Make the coconut cream filling

Sieve the icing sugar into a bowl. Add the cream cheese and desiccated coconut.

Stir together until you have a stiff, even mixture.

Spread the mixture on a tray and place in the refrigerator for 1-2 hours to firm up.

Take tablespoon scoops, roll into balls and then form into egg shapes.

Place on a lined tray and place in the freezer for 15-30 minutes to firm up.

Melt the chocolate

If you're tempering your chocolate (see notes) then read on. If not, simply melt your dark chocolate in the microwave in 15 second blasts and move on to coating steps.

Temper the chocolate

Put two thirds of the chocolate in a bowl and place over a pan of barely simmering water. The bottom of the pan mustn’t touch the water. 

Heat until the chocolate is melted and reaches a temperature of 45C (113F). I have an infrared thermometer, but a Thermapen or similar will work well too.

Immediately remove the bowl from the heat and add the reserved chocolate. Stir gently until the chocolate has melted. 

When the temperature reaches 27C (80F), place the bowl back on the pan and heat until the temperature reaches 32C (90F). Immediately remove from the heat.

Coat your coconut Easter eggs

Use a fork to hold each coconut egg and dip it into the chocolate.

Shake off any excess and place back on the tray to set.

Once set, melt the dark chocolate and drizzle back and forth over the eggs.

Before the dark chocolate sets, scatter the sprinkles on top.

Once set, serve and enjoy.

Don't they look fantastic - they're so satisfying to bite into, too!

I just know you're going to love them.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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