Coconut cream is a rich, creamy substance made from the flesh of mature coconuts. It is thicker than coconut milk and is often used in desserts and confections to add a luscious texture and tropical flavor. In our Easter egg recipe, coconut cream (or sweetened flaked coconut) plays a vital role in creating that classic coconut flavor that pairs perfectly with chocolate.

To make these delightful treats, you will need the following ingredients:

4 tablespoons unsalted butter (room temperature)
8 ounces cream cheese (softened)
7 to 8 cups confectioners' sugar (sifted)
1 teaspoon coconut extract (optional)
½ teaspoon vanilla extract
½ teaspoon fine sea salt
16 ounces sweetened flaked coconut
20 ounces bittersweet chocolate (chopped)
1 cup unshelled pistachios (optional, for decoration)

Mix the Base: In a large mixing bowl, combine the softened butter and cream cheese. Beat together using an electric mixer until smooth and well blended.

Add Dry Ingredients: Gradually add the confectioners' sugar, one cup at a time, mixing well after each addition. Add the salt, vanilla extract, and coconut extract (if using) to enhance the flavor.

Incorporate Coconut: Fold in the sweetened flaked coconut until evenly distributed throughout the mixture.

Refrigerate: Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This will help the mixture firm up, making it easier to shape.

Form Egg Shapes: Once the mixture has chilled, remove it from the refrigerator. Lightly dust your hands with powdered sugar to prevent sticking. Scoop out about 2 tablespoons of the mixture and shape it into an egg. Repeat this process until all the mixture is shaped into eggs.

Add Pistachios: If desired, gently press a pistachio into the center of each egg for added flavor and decoration.

Freeze: Place the shaped eggs on a parchment-lined baking sheet and freeze for at least 45 minutes to set.

Melt the Chocolate: While the eggs are freezing, melt the bittersweet chocolate using a double boiler or microwave. If using a microwave, heat in 20-second intervals, stirring in between until smooth.

Dip the Eggs: Remove the eggs from the freezer. Using a fork, dip each egg into the melted chocolate, allowing excess chocolate to drip off before placing it back on the parchment-lined sheet.

Final Chill: Once all eggs are coated, place them back in the refrigerator or freezer until the chocolate has hardened.

Presentation: Once the chocolate has set, you can serve the Coconut Cream Easter Eggs on a platter or in cupcake liners. They can be stored in the refrigerator for up to two weeks, but we doubt they’ll last that long!

Homemade Coconut Cream Easter Eggs are not only a delightful treat but also a wonderful way to spend time with family during the Easter holiday. This recipe is simple, fun, and allows for creativity in the kitchen. So gather your loved ones, roll up your sleeves, and enjoy making these delicious coconut-filled delights. Happy Easter!