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Love is in my Tummy

Plant-based flavor

March 15, 2017 By Tina Dawson 13 Comments

Coconut Mango Jelly Easter ‘Egg’

This Easter, feast on a unique kind of ‘egg’ that’s not even an egg! Coconut Mango Jelly Easter ‘Egg’! It’s VEGAN, if you skip the chocolate shell!Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

Last year, I made this Mango and Coconut Jelly and it was a HUGE hit. And while I was describing it to people, I kept saying that the agar jelly has an ‘egg-like’ texture when you bite into it. And that got me wondering, why not make Easter eggs out of it? Perfect!

I’ve created a lot of recipes so far, but none have given me the satisfaction and pride that this Coconut Mango Jelly Easter ‘Egg’ did. When I tapped the ‘eggs’ with a spoon and felt the shell crack,  I felt like a mother hen that just hatched a new batch of chicks. And once that’s done, you dig into this delicious coconut and mango jelly egg, that’s so sweet, fruity, coconut-y and yet for all intents and purposes still looks and feels like a perfectly boiled egg!

Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

You begin with some tempered white chocolate shells. If you’ve never tempered chocolate before, don’t worry. It’s easier than it sounds. Here’s a tutorial on how to temper chocolate.

Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

Once the shells are done, keep them in the freezer – the harder they are, the less chances of you accidentally breaking them while working.  Next, make the coconut jelly and pour it into these egg shaped silicone molds.

After the coconut jelly is set, try to pair ‘egg’ and chocolate shell together. If it doesn’t fit snugly inside the shell, trim the edge to make it fit.

Then use a melon baller to scoop out an indentation in the coconut jelly to put the mango ‘yolk’ in.  If your scoop came with two-sized ends pick the end that closely fits the egg. Should you ‘crack’ any coconut jelly while scooping, assess the damage. If it’s just at the ends and you can put it back together, do it and move on. If you broke it in half, chop the jello, heat it in a small saucepan (it will melt again into liquid) and pour it back into the mold to set again. Repeat the scoop process, this time with more care.

Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

Once all the coconut ‘egg whites’ are hollowed, start making the mango jelly. Use a small spoon to pour the jelly into the hole in the coconut jelly. Refrigerate until the mango jelly is set.

Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

If you are a vegan, skip the chocolate shell  – it’s the only part of this recipe that uses dairy. Or try it with some Vegan White Chocolate.

Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

Once the jelly is set, place the ‘eggs’ into the shells you originally paired them up with. Make sure they sit snugly inside, a tad below the shell’s edge.

Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

Melt the remaining white chocolate (you don’t have to temper it) and use a tiny spatula to seal the egg within. And you’re done!!! How easy was that?

Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

Refrigerate until ready to serve. Crack your ‘eggs’ with a spoon until the chocolate shell cracks. Then dig into your sweet, chilled Coconut Mango Jelly Easter ‘Egg’! And don’t forget to eat the chocolate ‘shell’ too!

Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

Note:

  1. If you did not eat or discard the coconut jelly trimmings, you can chop, melt it back and make more ‘eggs’. I was able to make 4 more eggs from the trimmings.
  2. If you’ve never worked with Agar agar before, read this post to first to learn more about agar agar, how to use it, substitutions, etc.
  3. I use Telphone brand Agar Agar powder. If you want to switch with agar flakes, sheets or other forms, read the learn more about agar agar post before making any substitutions.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

*** This post contains affiliate links. I only recommend products I personally use and love.  ***

Coconut Mango Jelly ‘Egg’

Created by Tina Dawson on March 15, 2017

Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango yolk complete with a white chocolate shell!

  • Prep Time:30m
  • Cook Time:10m
  • Total Time:1h
  • Serves: 8
  • Yield: 8 'eggs'

Ingredients

For the 'egg' shells

  • 1 c white chocolate

For the coconut jelly 'egg white'

  • 2/3 c canned coconut milk
  • 2/3 c water
  • 1 tsp. agar agar powder
  • 4 tbsp. sugar

For the mango jelly 'yolk'

  • 36 g ripe mango flesh
  • 3 1/2 tbsp. water
  • 1/8 tsp. agar agar powder
  • 2 tsp. sugar

Instructions

Make the 'egg' shells

  1. Temper the white chocolate (link to instructions in post above). Spoon a little of the chocolate into each egg mold and swivel till it's coated completely. Refrigerate till the shells harden.
  2. Remove the chocolate shells from their mold and freeze.

Make the coconut jelly

  1. Combine water, agar and sugar in a small saucepan and bring to a boil. Add the coconut milk, stir well and let it come back to a boil. When it begins to boil, remove from heat.
  2. Pour the coconut jelly mixture into the egg molds (same one used to make the shells), but only fill 3/4th of the way.
  3. Refrigerate until it sets firm. Remove the coconut jelly from the mold.

Fashion the egg

  1. Place each coconut jelly into an egg shell. Trim off any jelly that doesn't fit into the shell. Pair up jelly and shell together.
  2. Using a melon baller, scoop up a bit of the coconut jelly to make room for the yolk. Place the coconut jelly back into the mold (keep track of egg and shell).

Make the mango 'yolk'

  1. Puree the mango with 1/2 tbsp water. Set aside.
  2. Combine remaining water, agar and sugar in a small saucepan and bring to a boil. Add the mango puree and let it come back to a boil. When it begins to boil, remove from heat.
  3. Spoon this mango jelly into the yolk hole in the coconut jelly. Refrigerate until set.

Assemble

  1. Melt the remaining white chocolate. You don't have to temper it.
  2. Place the coconut mango jelly 'egg' into the shell you paired it with. Use a spatula to seal the egg+shell with the melted white chocolate.
  3. Refrigerate until the chocolate hardens. Serve chilled.
  • Print
Try this almost Vegan Coconut Mango Jelly Easter 'Egg' made with coconut 'white' & mango 'yolk' complete with a white chocolate shell!

You might also like

  • Asian Mango and Coconut ‘Jelly’Asian Mango and Coconut ‘Jelly’
  • All you need to know about Agar AgarAll you need to know about Agar Agar
  • Mizu Shingen Mochi | Japanese raindrop cakeMizu Shingen Mochi | Japanese raindrop cake
  • Learn to properly Temper ChocolateLearn to properly Temper Chocolate
  • VEGAN Smores Pie w/ hazelnutsVEGAN Smores Pie w/ hazelnuts
  • VEGAN Mini Chocolate Hazelnut Bundt CakesVEGAN Mini Chocolate Hazelnut Bundt Cakes

Filed Under: All Recipes, Asian style, Cuisines, Desserts, Gluten-free, Vegan, Vegetarian Tagged With: agar agar, coconut mango jelly, easter, easter egg, Tempering, tempering chocolate, vegan egg, white chocolate

Previous Post: « Learn to properly Temper Chocolate
Next Post: Homemade Truffle Flavoured Paneer »

Reader Interactions

Comments

  1. Coco in the Kitchen says

    January 31, 2019 at 11:54 am

    SO clever!

    Reply
  2. Amanda says

    March 17, 2017 at 2:04 pm

    These look so much like real eggs! These would be the perfect April Fool’s Day joke!

    Reply
    • Tina Dawson says

      March 17, 2017 at 3:14 pm

      I know, wouldn’t they!!! 🙂

      Reply
  3. Elaine @ Dishes Delish says

    March 17, 2017 at 1:13 pm

    Wow, these look so cool! I wouldn’t have known by the photos that they aren’t real eggs! Great job! And gorgeous photos!

    Reply
    • Tina Dawson says

      March 17, 2017 at 2:22 pm

      Thanks so much Elaine! They look pretty real, don’t they!

      Reply
  4. Pradeep says

    March 17, 2017 at 12:04 pm

    WOW! These look eggs-quisite 😉

    Reply
    • Tina Dawson says

      March 17, 2017 at 10:01 pm

      Awwww thanks for that egg-cellent pun!

      Reply
  5. Katie | Healthy Seasonal Recipes says

    March 17, 2017 at 11:28 am

    Whaaat? These are amazing Tina. What a fun kitchen project for a spring weekend.

    Reply
    • Tina Dawson says

      March 17, 2017 at 11:38 am

      Thanks so much Katie! If you have kids, rope them in. It’s so much fun to make these!

      Reply
  6. Molly Kumar says

    March 17, 2017 at 11:24 am

    These look so AMAZING Tina !!! I love everything about it, especially those cracked white chocolate shells. Looks exactly like a real egg – Perfect Easter Celebration Treat !

    Reply
    • Tina Dawson says

      March 17, 2017 at 11:39 am

      Absolutely, Molly! Thanks so much!

      Reply
  7. Christine | Mid-Life Croissant says

    March 17, 2017 at 11:21 am

    Oh my god these are so clever!!! I had no idea up top that I wasn’t looking at a picture of hard boiled eggs. Amazing! And love those flavors.

    Reply
    • Tina Dawson says

      March 17, 2017 at 11:39 am

      Thanks Christine! These will fool even the most staunch egg-fanatics!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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