Dairy-free coconut caramel eggs
Indulge in these delightful Dairy-Free Coconut Caramel Eggs made with creamy coconut milk, sweetened with sugar and brown sugar, and coated in luscious white chocolate. Perfect for a guilt-free treat!
Cook time 25 min
Prep time 70 min
Ingredients:
3/4 cup coconut milk2 tbsp sugar
2 tsp brown sugar
3/4 cup white chocolate
2 tbsp dried coconut meat
If you're looking for a delightful and dairy-free treat that everyone will enjoy, these Dairy-free Coconut Caramel Eggs are a must-try. Combining the natural sweetness of coconut with a hint of caramel and a touch of white chocolate, this recipe is both decadent and easy to make. Whether you have dietary restrictions or simply love the flavor of coconut, these caramel eggs are sure to satisfy your sweet tooth.
Instructions:
- In a medium saucepan, combine the 3/4 cup coconut milk, 2 tbsp sugar, and 2 tsp brown sugar.
- Stir the mixture over medium heat until the sugars are fully dissolved and the mixture begins to simmer.
- Reduce the heat to low and continue to cook, stirring occasionally, until the mixture thickens slightly, resembling a caramel sauce. This process should take about 10–15 minutes.
- Remove the saucepan from heat and let the caramel cool to room temperature.
- While the caramel is cooling, melt the 3/4 cup dairy-free white chocolate. You can do this by placing it in a microwave-safe bowl and microwaving it in 20-second intervals, stirring in between until smooth.
- Once melted, fold in the 2 tbsp dried coconut meat to the white chocolate and mix well.
- Gently fold the cooled caramel sauce into the melted white chocolate and coconut mixture until fully combined.
- Prepare a silicone egg mold or plastic egg-shaped molds if you have them. If not, you can shape the mixture by hand.
- Pour or spoon the coconut caramel chocolate mixture into the molds, smoothing the tops with a spatula or the back of a spoon.
- If shaping by hand, form small egg shapes and place them on a parchment-lined baking sheet.
- Place the molds or the baking sheet in the refrigerator for at least 2 hours, or until the coconut caramel eggs are fully set and firm.
- Once set, carefully remove the eggs from the molds. If you shaped them by hand, they should be easy to pick up from the parchment paper.
- Keep the coconut caramel eggs stored in an airtight container in the refrigerator until ready to serve.
Tips:
- Use full-fat coconut milk to ensure a rich and creamy caramel filling.
- Stir constantly while cooking the caramel to prevent it from burning.
- Allow the caramel mixture to cool slightly before adding it to the chocolate shells to prevent melting.
- Lightly toast the dried coconut meat to enhance its flavor before incorporating it into the recipe.
- Use silicone molds for easy removal of the eggs once they've set.
Dairy-free Coconut Caramel Eggs are a wonderful dessert that captures the richness of traditional caramel while embracing the tropical essence of coconut. These treats are perfect for special occasions or as an indulgent snack any day of the week. With their creamy texture and perfectly-balanced sweetness, they're sure to become a favorite in your recipe collection. Enjoy this delightful, dairy-free dessert!
Nutrition per serving
4 ServingsCalories 400kcal
Protein 3.76g
Carbohydrates 40g
Fiber 1.78g
Sugar 40g
Fat 27g