Coconut cream eggs

Coconut cream eggs


Makes about 12 eggs


  • 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


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!).


Coconut cream eggs

Serving Suggestions


  • 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!
  • You will also love this cute Easter bunny breakfast. It is the perfect savoury start to Easter Sunday for your little ones.
  • On the day you have your Easter egg hunt you could make these cute Bunny butt pancakes. They are just like those bunnies in the garden.
  • If you love Hot cross buns you will love these Hot cross cookies. They are the perfect compromise and much faster to make than their traditional cousins.
  • These Coconut cream eggs are perfect for when you need to know exactly what is in your Easter treats. The kids will also love making these with you.
  • This Cream egg cheesecake is worthy of being the centrepieces for your special Easter dinner. It is easy to make ahead and will please the whole family.
  • These Carrot topped cupcakes are topped with sweet marzipan but don't be fooled into thinking they are all sweet. The cupcakes under the carrots have a zingy lime flavour.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on  Local is LovelyFacebookTwitter or Pinterest.

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