You can make chocolate shop quality coconut cream eggs at home using just four ingredients.
The filling has a vibrant coconut flavor and it only takes about 3 minutes to make.
One recipe will make 24 chocolate coconut eggs so you’ll have plenty to fill your Easter baskets.
Do you love or hate coconut? I’m guessing if you are reading this recipe post that either you or someone close to you loves coconut. I do too!
Only a few of my family and friends enjoy the taste and texture of coconut, so these are definitely not on my popular list of chocolate egg flavors, but the coconut lovers rave about these coconut cream-filled chocolate eggs.
The coconut filling is not overly sweet and it pairs beautifully with chocolate.
Cream of Coconut
To give the filling for these coconut eggs a robust coconut flavor, I used Cream of Coconut instead of sweetened condensed milk.
Cream of Coconut is a creamy liquid made from real coconuts and sugar. It has an intense coconut flavor and it’s typically used to flavor mixed drinks, like Pina Colada, and it makes delicious 2-ingredient chocolate coconut fudge.
You can buy Cream of Coconut in cans or in squeeze bottles. You will typically find this product in the liquor aisle at your grocery store but you may also find it in the international food aisle.
To make these coconut eggs, I used a bottle of Coco Real Real Gourmet Cream of Coconut. It has a really great coconut flavor and it flows right out of the bottle, unlike Cream of Coconut from a can.
When you open a can of Cream of Coconut you will see a solid layer at the top. Scoop it out into a bowl then pour the liquid that is underneath into the bowl. Mix it together until it’s smooth.
I’ve used cans of Cream of Coconut in the past to make:
- Red, White, and Blue Striped Creamy Coconut Stars
- Pink Ombre Creamy Coconut Hearts
- Triple Coconut Candy Christmas Trees
- Coconut Candy Ice Cream Cones filled with Chocolate Ganache
To make all of these candies and the filling for these coconut eggs, you simply melt white chocolate chips with the Cream of Coconut then stir in unsweetened coconut.
NOTE: Coconut Cream and Coconut Milk will not work in this recipe. Be sure to buy Cream of Coconut.
Coconut Cream-Filled Chocolate Eggs
To make 24 of these eggs you will need:
- 18-28 ounces dark, milk, or white chocolate
- You’ll need about 3/4-ounce of chocolate per eggshell (about 18 ounces total), but you’ll need extra chocolate if you use polycarbonate molds to make the eggshells, so plan on having about 28 ounces of hand, so you can pour, dump, and scrape.
- Don’t worry about wasting chocolate. You can use the extra chocolate to make other Easter candies or you can allow it to harden and use it later in another chocolate recipe.
- Coconut Cream Filling
- 5 ounces (3/4 cup) white chips
- I always use Nestle Premier White Morsels to make my coconut cream filling.
- 8 ounces Cream of Coconut
- If you don’t have a scale you can measure 3/4 cups of cream of coconut. I know you’d think you would need 1 cup, but when I weighed out 8 ounces of the cream of coconut, it measured 3/4 cup. It’s heavier than water.
- 5 ounces (2 cups) unsweetened coconut
- USE unsweetened coconut. If you use sweetened coconut your coconut cream filling will be too sweet!
- 5 ounces (3/4 cup) white chips
To make the chocolate eggshells you can use pure chocolate or compound chocolate (also known as Candy Melts, confectionery coating, melting wafers, and almond bark).
Let’s talk about the two different types of chocolate and how you melt and use them.
- Pure chocolate contains cocoa butter which melts at body temperature so it gives the chocolate a luxuriously smooth texture when it melts on your tongue.
- The flavor is decadently rich and delicious.
- When pure chocolate is in temper it has a wonderful snap and shine.
- Pure chocolate MUST be tempered (heated and cooled to specific temperatures).
I highly recommend using pure chocolate to make your chocolate eggs however pure chocolate must be tempered. You cannot simply melt it and hope for the best. That will not work.
If you have never tempered chocolate, I highly recommend purchasing the chocolate callets. They look like chocolate chips but the callets do not contain emulsifiers like chocolate chips (which inhibit them from melting at low temperatures). Chocolate callets are easy to melt and temper.
- Compound chocolate, also known as, confectionery coating, candy melts, melting wafers, or almond bark can be used to make your chocolate eggs.
- Compound chocolate contains vegetable oil, typically palm kernel oil, instead of cocoa butter so it does not need to be tempered.
- This type of chocolate is easy to melt and it hardens beautifully without any fuss.
- Most compound chocolate comes in the form of wafers, but almond bark comes in bars. If using bars, be sure to chop them finely before melting.
How to melt chocolate.
- Pour your finely chopped chocolate or candy melts into a microwave-safe bowl and heat on high power for 30 seconds then remove and stir.
- Repeat this process until most of the chocolate is melted.
- Then heat at high power for 15-second increments, stirring after each, until completely melted.
- Alternatively, you can melt your chocolate in a double boiler set over low heat.
- Fill a pot with 1-inch of water and set a tight-fitting bowl over the opening of the pan.
- Fill the bowl with chocolate and heat on low stirring often until melted.
See how beautifully shiny these chocolate eggs look? They were made using tempered pure chocolate. Tempering is the process of heating and cooling chocolate to specific temperatures so that the chocolate hardens properly.
If chocolate is not tempered properly it will be too soft to remove from a candy mold and will bloom (become streaky and spotty).
You can read a more in-depth conversation about tempering chocolate on my chocolate-making tips page but I’ll share a brief explanation below.
Seeding Method of Tempering Chocolate
- Melt 3/4’s of your chocolate and reserve the remaining 1/4 for seeding.
- Heat dark chocolate to 115°-120° Fahrenheit, milk chocolate to 110°-115° F, or white chocolate to 105-110° F.
- Begin to cool the chocolate by stirring in about half of the reserved chocolate.
- Continue to stir, scraping down the sides of the bowl until all of those chocolate pieces have melted.
- Check the temperature of the chocolate.
- Continue to sprinkle in small amounts of the chocolate callets or finely chopped chocolate.
- Stir the chocolate to allow the bowl of chocolate to cool.
- Be sure to always scrape the sides of the bowl. You do not want the chocolate to harden around the edge of the bowl.
- Your goal is to get the chocolate to 88-91 °F for dark chocolate; 86-88°F for milk and 82-84°F for white.
- Once the chocolate reaches that temperate, remove any unmelted chocolate pieces.
- If there aren’t many pieces you can also just dissolve them using an immersion blender. If there are too many, however, you don’t want to do that as you will run the risk of cooling the chocolate too much.
- You need the chocolate to melt and stay within the tempering range of:
- 88-91 degrees Fahrenheit for dark chocolate
- 86-88 degree Fahrenheit for milk chocolate
- 82-84 degrees Fahrenheit for white chocolate
- Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate.
- Shake it, to remove the excess chocolate then set it aside at room temperature.
- In 3-5 minutes, the chocolate should harden and look shiny.
- While you are waiting, be sure to stir your bowl of chocolate, to make sure it doesn’t cool too much around the edge.
- If your test chocolate has hardened and looks shiny be sure to check the temperature of your bowl of chocolate before proceeding to make your chocolate eggs as the chocolate will have cooled slightly and will need to be warmed slightly!
- Heat it in the microwave for about 5 seconds then remove and stir and check the temperature. Do not let it go above temper temperature (91° dark, 88° milk, or 84° white). If it does, you have to start this whole process over again.
- You are now ready to fill your molds with chocolate.
Note about making chocolate eggs with tempered chocolate.
You will first make the chocolate eggshells, then make the filling and fill the eggshells, then cover the filling with more chocolate.
Your chocolate will not stay in temper during this entire process, so you will need to temper it again before topping your chocolate coconut eggs.
You can remelt the chocolate that has hardened in your bowl, but you will need extra chocolate in order to seed that melted chocolate. If you only have enough chocolate to make these eggs, you should only temper about 80% of the chocolate to make your chocolate shells.
Shiny vs. Spotty Chocolate
- Cocoa butter contains crystals that are stabilized at certain temperatures and if you temper your chocolate properly it will be shiny.
- If the chocolate is not tempered, the cocoa butter crystals will not be stable and the crystals will bloom (come to the surface of the chocolate) forming spots or streaks on the surface of your chocolate. Bloom may take several days to appear.
Soft Chocolate (that won’t come out of the mold)
- When tempered chocolate is poured into a mold it shrinks slightly as it cools and hardens so it’s easy to remove from the molds.
- If you do not properly temper your chocolate it will NOT harden properly and it will not retract from the mold, meaning it will stick to the mold and you won’t be able to remove it.
- If this happens, you will need to wash the chocolate out of the mold using hot water, dry the mold, then try again.
Tips for ensuring shiny chocolates.
- Make sure your molds are clean and dry before using them.
- I recommend brushing the inside with a soft cotton ball. This will ensure they are completely clean and it will make your chocolates really shiny.
You can use polycarbonate, plastic, or silicone molds to make your chocolate eggs. I prefer molds with egg cavities that are between 2 1/2 and 3 inches in length.
- polycarbonate egg molds (my favorite!)
- I prefer using these durable FDA approved heavy-duty plastic molds to make chocolate eggs. The molds are a bit pricey, but they will last for many years. My egg molds are almost 30 years old, have been used to make tens of thousands of chocolate eggs, and they still look brand new.
- hobby-grade plastic egg molds
- For many years, I used plastic hobby-grade plastic candy molds to make my chocolate eggs but found I could make the eggs so much faster using the polycarbonate molds. If you don’t plan to make a lot of eggs or you don’t want to invest in the nicer molds, these will work fine.
- silicone egg molds
- Another low-cost alternative.
Other supplies you’ll need to make your coconut eggs:
- microwave-safe bowls or a double boiler
- silicone spatula
- offset metal spatula
- metal bench scraper (or use a putty knife that’s only used for chocolate work)
- optional, food-use only paintbrush if you plan to use silicone molds
- food handling gloves are imperative when working with chocolate that you wear gloves so that you don’t get fingerprints on your chocolates
- disposable pastry bags or parchment paper cones
- parchment paper or wax paper set on cookie sheets or cutting boards
- an instant-read thermometer is a must if you plan to temper pure chocolate
You can find the supplies needed to make these hot cocoa bombs from Amazon. I earn a small commission at no extra cost to you when you use any of the affiliate links in this post.
Be sure to watch the video to see how these chocolate coconut cream eggs are made.
I’ll also share step-by-step instructions and the recipe below.
Making chocolate eggs using a polycarbonate mold.
- Fill the egg cavities in your mold completely with chocolate.
- Turn the mold upside down over your bowl of chocolate and allow the excess chocolate to drip out.
- Tap the side of the mold a few times to encourage all of the excess chocolate to drip out of the mold.
- Use an offset spatula to scrape off the excess chocolate.
- Set the egg mold upright and use a metal bench scraper or food-use-only putty knife to scrape over the mold to ensure all of the excess chocolate has been removed.
- You really want to make sure the top surface of the mold is as clean as possible because you’ll be adding another layer of chocolate over the filled chocolate eggs and will need to scrape it directly at the surface. So, bumps of hardened chocolate will make that difficult.
- Chill pure chocolate eggshells in the refrigerator for about 10-15 minutes until hardened. If your room is cool, you can also allow the chocolate to harden at room temperature.
- If using compound chocolate (candy melts, almond bar, etc.), chill the eggs in the freezer for about 5 minutes just until hardened. If let in the freezer too long, the eggshells may crack.
You can make your eggshells using milk, dark, or white chocolate.
I personally love the dark chocolate coconut eggs but the milk chocolate eggs are really great too. Personally, I think the white chocolate coconut eggs are too sweet, but you may love them.
Note about thin chocolate.
- If you have used really thin (viscous) chocolate or candy melts, you may want to set the mold upside down on a parchment paper-lined baking sheet before chilling so that the chocolate doesn’t sink to the bottom of the mold.
- If the chocolate is extremely thin, you may need to add a second layer.
Make your chocolate eggs using a plastic candy mold or a silicone mold.
- Spoon some chocolate into the egg cavity then use the spoon or a food-use-only paintbrush to brush the chocolate up around the edges of the mold.
- Completely cover the inside of the mold.
- Be sure you cannot see through any of the chocolate and that the top edge of the chocolate is not too thin.
- Scrape any chocolate that has gotten onto the top of the candy mold. You want the top edge of each chocolate eggshell to be smooth.
- Chill pure chocolate eggshells in the refrigerator and chill compound chocolate (candy melts) eggshells in the freezer until hardened.
If your plastic egg mold is completely flat (no ridge around the edge), you can use the pour and dump method listed above for the polycarbonate molds.
Coconut Cream Filling
- Stir together 5 ounces of white chocolate chips with 8 ounces of Cream of Coconut.
- Heat in the microwave for 45 seconds on high power then let it rest in the microwave for a few minutes.
- Remove and stir until melted.
- If needed, you can reheat for 10-second bursts of high power, stirring after each.
- Alternatively, you can melt the white chocolate and Cream of Coconut in a double boiler over low heat, stirring often, until melted.
- To make a double boiler, fill a saucepan with 1 inch of water and set a tight-fitting bowl over top.
- Stir in 5 ounces (2 cups) unsweetened shredded coconut.
Fill the chocolate eggs with coconut cream filling.
- Scoop out about a tablespoonful of the coconut filling and press it into a chocolate eggshell.
- I used a small OXO Good Grips Scoop to measure out my coconut cream filling.
- Flatten out the surface so that you have about 1/16 inch over top.
- You want to make sure you have a nice flat surface so that you can cover the coconut filling with a thin layer of chocolate.
- Pour or pipe chocolate over the top of the coconut cream-filled eggs.
- Use an offset spatula to smooth out the chocolate then tap the mold to remove air bubbles.
- Use a bench scraper or food-use-only putty knife to scrape the excess chocolate off the top of the eggs, creating a nice smooth surface.
- Chill pure chocolate eggs in the refrigerator or compound chocolate in the freezer for about 5 minutes until the top layer of chocolate hardens.
You can serve your chocolate eggs on a platter or simply place them in your Easter baskets, but I like to make them look pretty by wrapping them in colored foil wrappers.
It’s also a great way to differentiate the chocolate egg flavors. As I mentioned, I used to make more than a dozen different chocolate egg flavors and I wrapped them all in a different color.
Wrap your coconut eggs in foil.
- Purchase 6-inch square pieces of colored foil candy wrappers then cut them down to 5-inch square wrappers. Unfortunately, the foils do not come in 5-inch squares. They come in 3-inch, 4-inch, and 6-inch. You can even buy Easter bunny and egg printed foil.
- Lay an egg with the curved side down on the foil.
- Fold in two corners, then fold in the other two corners.
- Smooth out the wrinkles.
If you watch the video, you will see how I wrap a chocolate egg in foil.
Labeling your eggs.
- I typically make more than a dozen different chocolate egg flavors for Easter. I usually wrap each flavor in a different foil color.
- I wanted a nice variety of colored foils in my pictures, though so I used various colors of foil.
- To make sure I could tell my milk chocolate coconut cream eggs from my dark chocolate coconut eggs, I labeled them.
- I used small return address labels from Avery. I use the templates on their website to add my text (and my logo) then print out the labels on my home printer.
IMPORTANT: If you are making a variety of filled chocolate eggs, I recommend you unmold them onto parchment paper-lined baking sheets. Write the name of the filling on the parchment paper as soon as you unmold them so you don’t get them confused. You can even put a sticky note directly onto the candy mold to ensure you know what is inside the eggs.
How to store your chocolate coconut eggs?
- Store at room temperature for up to 2 weeks.
- If you don’t wrap your chocolate eggs in foil, I recommend storing them in an airtight container, to keep them from getting dusty and to keep them fresh.
- I do NOT recommend refrigerating these coconut chocolate eggs as chocolate will pick up smells and condensation from the refrigerator.
- If you live in a hot climate and you have to refrigerate your chocolate eggs, be sure to seal them in an airtight container along with a piece of paper towel (it will wick up any moisture). When you are ready to serve the eggs, set the container on your counter for about an hour before opening it. This will help to eliminate any condensation.
- You can freeze your chocolate eggs if you need to keep them for a longer period of time, up to 6 months.
- Wrap the coconut eggs in foil, and place them in a cardboard box then place the box inside a zip-top bag and freeze for up to 6 months. Or place the foil-wrapped eggs in between layers of paper towels in a zip-top bag and freeze. The cardboard box or paper towels will help to wick up any moisture. Remove the bag from the freezer and set it on your counter, unopened, for several hours, until the chocolate thaws before opening.
If you’d like to learn more about the art of making chocolate, be sure to check out my online video chocolate-making classes at The Sugar Academy.
Save 20% off any class using coupon code HUNGRYBLOG20.
More chocolate egg recipes:
- peanut butter eggs
- caramel chocolate eggs
- coconut cream eggs
- marshmallow eggs
- chocolate truffle eggs
- chocolate raspberry eggs
- chocolate bark eggs and solid chocolate eggs
- hollow Easter egg hot chocolate bombs
- breakable candy-filled chocolate Easter eggs
Coconut Cream Eggs Recipe
Fill chocolate eggshells with coconut cream filling. You can make milk chocolate, dark chocolate, or even white chocolate coconut eggs to fill you Easter baskets.
- 18-26 ounces melted and tempered pure dark, milk, or white chocolate or melted compound chocolate (candy melts)*
- 5 ounces white chips (= 3/4 cup)
- 8 ounces Cream of Coconut (= 3/4 cup)
- 5 ounces unsweetened coconut (= 2 cups)
Fill the cavities in your polycarbonate egg mold completely with chocolate.
Turn the mold upside down over your bowl of chocolate and tap the side to encourage all the excess chocolate to drip out leaving a thin chocolate shell.
Use an offset spatula to scrape off any excess chocolate on the top edge of the mold.
Alternatively, you can paint chocolate over the bottom surface and up the sides of a plastic or silicone mold.
Set the egg mold upright and use a metal bench scraper or food-use-only putty knife to scrape over the mold to ensure all of the excess chocolate has been removed.
Chill pure chocolate eggshells in the refrigerator for about 10-15 minutes until hardened or compound chocolate eggshells in the freezer for 5-10 minutes.
Stir together the white chips and Cream of Coconut.
Heat in the microwave for 45 seconds on high power then let it rest in the microwave for a few minutes.
Remove and stir until melted.
If needed, you can reheat for 10-second bursts of high power, stirring after each.
Alternatively, you can melt the white chocolate and Cream of Coconut in a double boiler over low heat on your stovetop, stirring often, until melted.
Stir in the unsweetened shredded coconut until well mixed.
Scoop out about a tablespoonful of the coconut filling and press it into a chocolate eggshell.
Flatten out the surface so that you have about 1/16 inch of space around the edge of the chocolate eggshell.
Pour or pipe chocolate over the top of the filling and use an offset to smooth it out.
Tap the mold to allow any air bubbles to come to the surface and pop.
Use a bench scraper or food-use-only putty knife to scrape the excess chocolate off the top of the eggs, creating a nice smooth surface.
Chill pure chocolate eggs in the refrigerator or compound chocolate in the freezer for about 5 minutes until the top layer of chocolate hardens.
Unmold and allow them to sit at room temperature for 30 minutes.
They are ready to serve or wrap in colored foil.
- *You will use approximately 3/4-ounce of chocolate per coconut egg (for a total of 18 ounces for 24 eggs), but you will need to have extra chocolate in order to make the chocolate eggshells using the fill and dump method. You'll also need more if you temper pure chocolate using the seeding method.
- Store your eggs at room temperature for up to 2 weeks.
Have fun decorating your chocolate eggs!
You can take your chocolate eggs to the next level by decorating them for any holiday including Easter.
- Milk Chocolate Easter Egg Bunnies – filled with my favorite peanut butter fudge
- Milk Chocolate Egg Turkeys – filled with pumpkin ganache
- White Chocolate Egg Mice – filled with cashew milk ganache
- White Chocolate Egg Snowmen – filled with chocolate hazelnut coffee ganache
- Dark Chocolate Egg Penguin – filled with Amaretto Raisin Ganche
- Milk Chocolate Egg Bears – filled with peanut butter buckeye filling (made with butter, powdered sugar, and peanut butter)
More chocolate Easter recipes…
These hollow chocolate eggs are filled with hot chocolate mix and marshmallows but could be filled with candy.
If you want to make 3-D chocolate eggs filled with coconut that look like these decorated chocolate eggs, you can “glue” two halves together with chocolate or melt the bottom of one egg half and attach it to another half.
Handpainted Chocolate Easter Lollipops are fun to make and decorate with and for kids.
You can use your chocolate-making skills to make these Cute Chocolate Bunny Cupcakes.
Did you make this recipe or have a question about it? Let me know by leaving a comment below. Be sure to rate the recipe too. If you love the recipe, please give it a 5-star rating.
I love making fun food for parties and special occasions and sharing my creative ideas with you.
If you make this recipe and share it online be sure to link back to this post.
Thanks and have a sweet day! –