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!
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!
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.
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.
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.
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.
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.
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?
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!
- 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.
- 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.
- 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.
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