Monday, February 22, 2021

COCONUT CREAM EGGS


 COCONUT CREAM EGGS



Coconut Creamed Eggs are a simple , non-baked Easter dessert idea! These homemade candies taste such a lot more delicious and are fun to form for your child's Easter basket! These coconut eggs are made up of a couple of simple building blocks.


INGREDIENT

¾ tsp sweetened milk (less than a can, so confirm to live it!)

¼ teaspoon vanilla

2 ½ tsp grated sweet coconut

3 cups granulated sugar

3 cups semi-sweet or bittersweet chocolate chips (or chopped chocolate)

sprinkle (if desired)


INSTRUCTIONS

1.In the bowl of the stand mixer equipped with the beater, mix the milk , vanilla and coconut. Mix on low speed until combined.

2.Then add 1 cup of granulated sugar at a time at low speed. Stir until well blended.

3.Remove the coconut mixture from the bowl and onto the rolling surface if using an egg kitchen utensil (if you do not have a knife, you'll skip this step and roll the eggs by hand).

4.Roll the coconut until it's about ½ inch thick.

5.Using an egg kitchen utensil (mine is about 1 ½ inches in diameter), cut the eggs and place them on a tray lined with parchment paper.

6.Whether you're making eggs with a kitchen utensil or by hand, place your eggs within the freezer for about half-hour .

7.When the half-hour are nearly up, melt the chocolate by placing it during a large glass bowl over a pot of boiling water, ensuring the water never touches rock bottom of the bowl. Melt chocolate until smooth.

8.Prepare a second tray lined with parchment paper for the finished eggs.

9.Remove the eggs from the freezer and dip one at a time. I find it easier to use a fork for dipping. Place the coated eggs on the new tray. Garnish with sprinkles if desired.

10.When all the eggs are submerged, place the tray within the refrigerator until hardened.

11.Serve quickly or store within the refrigerator for every week or within the freezer for up to three months.