Vegan Coconut Cream Eggs Recipe Recipe For Stuffed

VEGAN COCONUT EASTER EGGS

Steps:

• In a food processor, pulse cashews and coconut for 10 seconds. Add coconut cream, agave, coconut oil, vanilla and salt and continue processing until a dough forms. You should be able to pinch between your fingers without it crumbling.
• Brush the mold with an even layer of melted chocolate. Refrigerate for 5 minutes (until set), then add in coconut filling almost to the top. Cover with more chocolate and refrigerate for at least 15 minutes, until completely set, then remove from mold and enjoy.
• Refrigerate filling for about 20 minutes (or freeze for 10). Using a cookie scoop, portion out filling into evenly-sized balls (about 2 tbsp each). Using your hands, form the filling into oval egg shape. Place on parchment paper-lined baking sheet and refrigerate or freeze for 15-20 minutes.
• Meanwhile, melt the chocolate. Microwave in 30 second intervals, stirring well between each interval. Stir in coconut oil.
• Using a fork, dip each egg in chocolate. Let excess chocolate drip off, then transfer back to parchment paper.
• Optional: top each egg with melted white chocolate and sprinkles.

WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)

Steps:

• Refrigerate can of coconut milk, 8 hours or overnight.
• Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
• Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
• Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

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.

CAROL'S COCONUT CREAM EASTER EGGS

Steps:

• Cream butter in a large bowl until light and fluffy.
• Add condensed milk, vanilla and coconut extract and mix until well blended.
• Add 2 cups of confectioner's sugar and beat well.
• Mix in remaining sugar throughly. Mixture will be very stiff.
• Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
• Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
• Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.

VEGAN BANANA CREAM PIE

Steps:

• Mix sugar, cornstarch, and salt in the top of a double boiler over simmering water until no lumps remain. Add almond milk and stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until mixture begins to thicken, 8 to 12 minutes. Cover and cook for 10 more minutes.
• Whisk warm water and egg replacer together in a bowl until thoroughly combined. Slowly pour in about 1 cup of the hot milk mixture, whisking quickly as you pour. Pour this mixture back into the top of the double boiler and whisk until custard is thick and smooth, about 2 minutes. Do not overcook; the mixture will thicken as it cools.
• Remove from the heat and cool slightly, stirring occasionally to release steam, about 10 minutes. Stir in vanilla and let cool until just warm to the touch, about 10 more minutes.
• Pour cooled custard into the pie crust and decorate with sliced bananas. Cover and chill until firm, at least 4 hours.