|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
1 - 10 of 1,080 for coconut cream eggs
Mix ingredients and chill. Shape in egg shape and coat with chocolate and paraffin. Same as peanut butter eggs for chocolate and wax.
Mix the sugar, ... stiff, add a little milk. Mix in the coconut. Shape into eggs and refrigerate until firm. Coat with chocolate chips or chocolate wafers.
Cream sugar, coconut, butter and ... Shape into candy egg shape and chill. ... boiler. Dip chilled eggs into chocolate and ... preparing by young children.
Thoroughly mix potato, coconut, salt and ... blended. Shape into eggs on cookie sheet ... dip into chocolate. Set eggs onto waxed paper to harden. Enjoy.
Mix butter and cream cheese together. Add sugar, vanilla and coconut. Roll into small balls. Let air dry 2 to 3 hours. Coat with chocolate.
Mix all together and form into egg shapes and place ... refrigerator. Then dip each in melted chocolate. (See recipe for directions on melting chocolate.)
Mix until blended. Put in refrigerator at least 2 hours before forming eggs. Melt ingredients for chocolate coating over low heat in double boiler. Dip eggs.
Mix until well blended. Chill for several hours. Shape and let set overnight. Then coat with chocolate. This mixture will be soft.
Cream all ingredients to ... hands, form into egg shapes. Cover and ... be refrigerated between servings. These eggs can be dipped in chocolate or carob.
Roll into shape of Easter egg. Chill on wax paper trays overnight. Dip into chocolate. I use chocolate bars. (Double the recipe.)
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