Coconut cream eggs

Serves:

These indulgent homemade coconut cream eggs are simple to put together and absolutely delicious too. For Easter, you could shape them in to an egg shape.

Makes about 12 eggs

Ingredients

• 2 x 250g blocks cream cheese
• zest and juice of one lime
• 1 tbsp butter, softened
• 2 cups (300g) icing sugar
• 1 cup shredded coconut
• 2 cups milk chocolate melts

Method

Step 1. Beat the cream cheese, lime juice and zest, butter, sugar and coconut together until well combined. Cover mixture and place in the fridge to firm up – about an hour should do it.

Step 2. Shape into small egg shapes (about the size of a real Cream Egg) then place these in the fridge to chill again, for another hour.

Step 3. Melt the chocolate in a glass bowl over a saucepan of boiling water until smooth. Set aside to cool for a couple of minutes. Place eggs on a wire rack over a sheet of baking paper and spoon the chocolate over each one, taking care to cover all the sides, right down to the very bottom of each egg.

Step 4. Once the chocolate has set, wrap and give away your eggs (or keep them in the fridge until ready to share!).

Notes:

Serving Suggestions

Note

• You can skip the lime zest if you like, it just helps cut through the richness of the cream cheese.
• Decorate with swirls of white and/or coloured white chocolate for extra impact!

This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on  Local is Lovely, Facebook, Twitter or Pinterest.