Chocolate coconut eggs

  • Skill Medium
  • Prep time 20 min + 30 min refrigeration mins
  • Servings 14
Delicious homemade chocolate & coconut eggs will be a hit with everyone at your Easter table.


  • 1 cup desiccated coconut
  • 1/3 cup So Good™ Almond Milk Unsweetened
  • 1/4 cup virgin coconut oil
  • 2 tbs maple syrup
  • pinch sea salt
  • 1–2 tsp coconut flour, optional
For coating
  • 100g 70% dark chocolate
  • 1 tsp coconut oil


  1. In the jug of a blender or small food processor, combine coconut, So Good Almond Milk, coconut oil, maple syrup and salt. Pulse for 30 seconds, then set aside for 5 minutes so the coconut starts to absorb the liquid, and the filling firms up a bit.
  2. Filling mixture will be soft but should hold shape – if it’s too runny stir through coconut flour and rest another minute. Scoop scant-tablespoons of filling onto to a baking paper lined tray. Use clean hands to roll into balls or egg-shapes. Refrigerate for 30 minutes.
  3. While the filling chills, melt chocolate and additional coconut oil in a small, deep bowl.
  4. Using a fork, dip one coconut egg at a time into the bowl, spoon over the melted chocolate, then tap fork on side of bowl to allow excess to drip back in.
  5. Slide chocolate-coated eggs back onto the lined tray and refrigerate until ready to serve.


  • If desired, drizzle coated eggs with a bit of extra chocolate and immediately sprinkle with a pinch of coconut.
  • For coloured eggs, divide coconut filling into small bowls and stir through a few drops of natural food colouring, before scooping and rolling.
  • Filling must be shaped before being refrigerated, as it will crumble if rolled when cold.
  • Most 70% dark chocolate is dairy-free and vegan, but make sure to check your preferred brand for dietary concerns.
  • Per Serve
  • Energy (kJ)
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  • Iron (mg)
  • Calcium (mg)