Homemade Coconut Cream Eggs Recipe Recipe For Deviled

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.

CREAMY DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.

HOMEMADE COCONUT ICE CREAM

Steps:

• Whisk eggs for about 30 seconds and set aside.
• Mix 2 cans of coconut milk and coconut cream together; add sugar and whisk. Mix in vanilla; mix in eggs.
• Pour mixture into a 4-quart ice cream maker, add enough remaining coconut milk until you reach the max line, and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

CREAMY DEVILED EGGS

Steps:

• Peel the eggs then cut in half lengthwise. Carefully remove the yolks & set aside.
• Place the yolks & remaining ingredients in a food processor & blend until smooth.
• Spoon a heaping amount of the yolk mixture into each of the egg whites. Refrigerate until ready to serve.

CREAMY DEVILED EGGS

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
• Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

EASTER EGGS

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

CHOCOLATE COVERED EASTER EGGS

Steps:

• In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
• Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
• Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

CREAM CHEESE DEVILED EGGS

Steps:

• Halve eggs lengthwise; transfer yolks to a small bowl and mash with a fork. Stir in cream cheese, mustard, and vinegar, then season with salt and pepper. Fill egg white halves with yolk mixture.