Coconut Cream Eggs

Creamy coconut filling immersed in smooth, thick chocolate. Decorate your Easter table with these delicious coconut-chocolate Easter eggs!

Coconut Cream Eggs

Made with

Fiesta Tropicalé Sweetened Shredded Coconut


3 dozen


45 minutes preparation and 2 hours chilling time


  • 4 ounces cream cheese, softened 

  • ½ stick (4 Tablespoons) butter, softened

  • 1 7 oz. bag or 3⅓ cups Fiesta Tropicalé Sweetened Shredded Coconut

  • ½ teaspoon vanilla extract

  • ¼ teaspoon salt

  • 1 pound powdered sugar (around 3¾ cups) 

  • 4 (4-oz.) 60% cacao chocolate bars, chopped


  1. Using a mixer on high speed, beat cream cheese and butter for 5 minutes or until light and fluffy. Lower mixer speed and add coconut, vanilla and salt. Beat until combined. 

  2. Gradually add powdered sugar, and beat until combined. 

  3. Transfer coconut mixture onto a sheet of parchment paper. Shape into a 1-inch thick 7-inch by 6-inch rectangle. Refrigerate until firm, about 2 hours.

  4. Cut coconut mixture into 36 pieces and gently roll each piece into a ball; lightly flatten each ball to make an oval-egg shape. Freeze until ready to use.

  5. Place half the chocolate in a heatproof bowl placed in a saucepan with simmering water on low heat. Once chocolate is melted, remove from heat and stir in remaining chocolate until melted.

  6. Dip coconut cream eggs into chocolate. Place eggs on a parchment paper-lined baking sheet, and let stand until chocolate is firm, about 10 minutes.

  7. Refrigerate until ready to serve.