• Chocolate coconuts (The Chocolate Queen)Source: The Chocolate Queen

Looking for something to do with leftover Easter eggs? Make these novel little tropical treats!






Skill level

Average: 3.6 (8 votes)


  • 6 milk chocolate Easter eggs (smooth)
  • 165 g icing (confectioners') sugar
  • 150 g desiccated coconut
  • 125 g sweetened condensed milk
  • 1 tsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 10 minutes

These can be made up to a week in advance. They may need to be re-brushed prior to serving.

1. Cut the Easter eggs in half with a hot knife.

2. Warm a tray in the oven at 50°C. Remove the tray from the oven and place on a tea towel on the bench.

3. Pick up two egg halves and place the cut side down on the warm tray to melt the edge slightly to create more of a coconut shape. Set aside at room temperature.

4. In a bowl, mix the sieved icing sugar and desiccated coconut together. Add the condensed milk and lemon juice and mix until combined. If you find the mixture too sticky, add some more desiccated coconut; if you find it too dry, add more condensed milk.

5. Spoon small amounts of the mixture into each egg half and spread it with the back of a teaspoon to create a coconut layer. Once all the chocolate shells are filled, place them in the fridge for 10 minutes.

6. With a firm-bristled toothbrush or a wire brush, gently brush the outside of the chocolate shell until it resembles the husk of a coconut.