Coconut Cream Eggs Recipes Recipe Cards Recipe For Stuffed

COCONUT CREAM EGGS

Steps:

• In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. , Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

COCONUT CREAM EGGS

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Now add the sugar and coconut, and mix in well.
• Refrigerate for 1 1/2 hours or until easy to handle.
• Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
• Place on waxed paper lined baking sheet.
• Freeze for 2 hours or until slightly firm.
• Melt chocolate chips and shortening.
• Remove eggs from the freezer a few at a time.
• Dip into chocolate mixture until completely coated.
• Return to waxed paper.
• Refrigerate until hardened.
• Store in the refrigerator.

COCONUT CREAM STUFFED FRENCH TOAST

Steps:

• Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely.
• Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan.
• Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate.
• Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast.
• Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup.
• In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the shredded coconut, honey, coconut extract and vanilla extract, and mix until combined.
• Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.

COCONUT CREAM EGGS OR BONBONS

Steps:

• In large bowl, stir together butter, corn syrup, vanilla extract and salt.
• Gradually add confectioners' sugar and coconut, beating until blended.
• Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface.
• Spoon coconut mixture onto prepared surface; knead about 5 minutes.
• Using 1 1/2 teaspoons mixture for each candy, shape into egg shape and place on wax paper-covered tray.
• Refrigerate 1 to 2 hours before dipping into chocolate coating.
• Place coated eggs on wax paper-covered tray.
• Store in cool, dry place.