Every year when my son was younger I would make a batch of coconut ice Easter eggs for his teachers at school. Simple to make, yummy to eat, and visually appealing, what’s not to love?!
125g copha, melted and cooled
500g icing sugar
250g desiccated coconut
2 egg whites, lightly beaten
Queen Fine Foods yellow food colouring
- Combine all ingredients except the food colouring.
- Mix with your hands until everything is well combined.
- Divide the mix into two bowls, 2/3 in one, 1/3 in the other.
- Add the yellow food colouring to the bowl with the 1/3 white mixture in it.
- Roll yellow mixture into balls, as big or as small as you like. We try to make them as realistic as possible size wise to an actual hard boiled yolk would be.
- Now, this is the messy/tricky bit.
- Get a bit of white mixture in your hand and flatten it out. Pop a yolk in the middle of it, and wrap the white around the yolk, shaping into an egg shape. You will need more white mixture than you first think.
- If you really struggle with moulding them, you can try using an Easter egg mold like this one, and just join two of them together.
- Pop on a lined tray and set aside for 10 minutes.
- Use a sharp, dry knife to cut the eggs in half.
- Arrange on a plate as if they were boiled eggs.
These ones pictured are one my mum made this week. She has put hers onto a bed of coconut which she dyed green.