If you want to decorate spring cupcakes or an Easter layer cake, this edible Easter grass recipe is just the ticket. It's super simple and tastes great.
To make this edible Easter grass, you'll need just two ingredients: desiccated coconut and green food colouring! It couldn't be simpler!
And once you've made your edible Easter grass, you can use it to decorate all sorts of things. Spread it on the base of your Easter snack tray, sprinkle it on top of your Easter layer cake, or - and this one's my favourite - use it to top frosted cupcakes.
To make this pretty coconut grass, you'll stir desiccated coconut and green gel food colouring together in a bowl with a splash of water until you achieve an even green shade.
I used Dr. Oetker Extra Strong Green Food Colouring Gel for mine, but any green gel food colouring should do the trick!
When you're happy with the colour of your edible grass, you'll then spread the coconut in a tray and bake on low until dried out.
After that, it's ready to decorate with!
For these cupcakes, I simply spread chocolate chip muffins with a little vanilla frosting, then rolled the tops in the edible Easter grass, before decorating with chocolate bunnies!
Below is the full recipe with ingredients, measurements, detailed instructions and a photograph for every step. Enjoy!
Ingredients
For the edible grass
- 240 g (8.5 oz) shredded coconut unsweetened
- ½ - 1 tsp green food colouring
- 1 tbsp warm water
If using to decorate cupcakes
- 12 cupcakes
- 200 g (7 oz) buttercream
- 12 mini chocolate bunnies
- Carrot sprinkles optional
Makes enough for 12 cupcakes
Instructions
Preheat the oven to 70C (50C fan).
Place the shredded coconut in a bowl.
Add the food colouring and water.
Mix well and add more water or food colouring drop by drop as needed to get an even covering.
Spread thinly on a baking sheet lined with baking paper.
Stir ever 10 minutes until it feels totally dry - this will take about 30 minutes in total.
How to decorate cupcakes with edible grass
Spread the top of each cupcake with a thin layer of buttercream.
Dip the cupcakes face down into the coconut grass.
Roll gently to coat all over.
To finish, I topped each of my cupcakes with a chocolate bunny and added some carrot-shaped sprinkles.
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.
Print this Edible Easter Grass recipe
Edible Easter Grass Recipe
Ingredients
For the edible grass
- 240 g (8.5 oz) shredded coconut unsweetened
- ½ - 1 tsp green food colouring
- 1 tbsp warm water
If using to decorate cupcakes
- 12 cupcakes
- 200 g (7 oz) buttercream
- 12 mini chocolate bunnies
- Carrot sprinkles optional
Instructions
- Preheat the oven to 70C/160F (50C/120F fan).
- Place the shredded coconut in a bowl.
- Add the food colouring and water.
- Mix well and add more water or food colouring drop by drop as needed to get an even covering.
- Spread thinly on a baking sheet lined with baking paper.
- Stir every 10 minutes until it feels totally dry - this will take about 30 minutes in total.
How to decorate cupcakes with edible grass
- Spread the top of each cupcake with a thin layer of buttercream.
- Dip the cupcakes face down into the coconut grass and roll gently to coat all over.
- To finish, I topped each of my cupcakes with a chocolate bunny and added some carrot-shaped sprinkles.
Notes
Nutrition
More fun Easter recipes to try
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