Punch a small hole in each end of raw eggs; blow out the contents. A needle is good for making the holes (the eggs can be used in baking). Rinse out the empty shells with cool water. Place the shells in an egg carton or on top of small glasses. Tape the smallest hole shut, make the top hole large enough for a small funnel or cake decorating tube. Fill the shells with different flavored Jellos, use one fourth cup less water for each two cups called for. Place the filled shells in the carton in the refrigerator until firm. To remove the Jello eggs, tap or gently roll the shells in your hand. Peel off the shells and place them in a grated coconut nest. Coconut can be tinted green with cake coloring. Grated yellow cheese can also be used.