Homemade Coconut Cream Filled Eggs are so easier to make than you would think! Made with simple and easy-to-find ingredients, you can make these and ready to eat about 30 minutes.

Main Ingredients Needed for Making Homemade Coconut Cream Filled Eggs

  • coconut
  • cream cheese
  • powdered sugar
  • shortening (such as Crisco)
  • chocolate melting candy (such as Wilton’s)

Making Process of this Recipe

Starting off with a medium sized bowl and eight ounces of cream cheese. Add to that one tablespoon of butter and blend it together until it’s light and creamy. Now keep in mind what you’re seeing on the video was actually a half recipe and ingredient amounts I’m giving you this for the full recipe and that’s what will be in the about section below. Now you’re going to gradually beat in four cups of icing sugar, also called confectioner sugar or powdered sugar, blend it all in until you get a nice creamy paste. then added some coconut that is a one cup of flaked coconut. I’m using sweetened coconut, but you could do the unsweetened kind as well. Stir in the coconut, and when you’re done, use a cookie scoop or even a tablespoon to scoop out small portions and placed them on a cookie sheet that’s been covered with a silicone mat or some wax paper or some tin foil. Then you’re going to put them in the refrigerator and let them chill for at least an hour or the freezer for about a half an hour. This is just going to make it a lot easier to work with. Once it’s thoroughly chilled, pick up each portion and then shape it into an egg shape.And once all the egg shapes are made, you’re going to place these back into the refrigerator and let them show for another hour. And there they are all done.

While they are chilling you could prepare your chocolate coating which is simply two cups of semi sweet chocolate chips you can use milk chocolate as well. A little bit of shortening a tablespoon just so that things are chocolate and makes it easier to dip and once it’s melted and your eggs are completely chilled, dip them into the chocolate and then place them on a baking sheet that’s been covered with something like a silicone mat or some wax paper or even some plastic wrap just to keep it from sticking. Let the excess drip off place it on and if you’d like you can sprinkle some sprinkles on top of the eggs to decorate them a little bit or you can leave them plain and that’s it. These need to be kept in the refrigerator Of course because they do contain cream cheese and you want them to stay nice and firm. But they turned out great. They taste really really good. It’s very sweet. And like I love the flavor coconut so I really enjoyed them and even has a little bit of that cream cheese flavor in there as well makes a great little Easter dessert give them a try.