Coconut Delights

Coconut Delights Easter Eggs

Just look! These coconut treats will delight you in three different ways!

Yummy coconut filling enrobed in dark chocolate!

If you love coconut treats then you'll surely love these Coconut Delights! Mold them in any shape you wish and they'll be positively delish!

Fill each cavity. Then pat down the filling to make room for the chocolate base.

​Here I used an inexpensive silicone mold to shape the filling into an egg shape for a springtime treat. I divided the filling into two bowls and flavoured the filling in one bowl with raspberry purée. After the coconut filling had cooled I added a layer of chocolate on the bottom and let it cool in the fridge before unmolding.  

​Silicone baking cups are another great option for molding little these little coconut treats. 

Shaping them by hand is also an option. Just take a heaping tablespoon of the filling and roll it into a ball. Then flatten it into a disc if you wish. Or to obtain an egg shape, press down on the ball to flatten the bottom and shape the top with your hands. 

Coconut Delights. Which one will you taste first?

Shown above are three delicious variations of these Coconut Delights. All of the treats were either dipped by hand into melted chocolate, and/or had melted chocolate drizzled on them. Each one was then placed on a baking sheet covered with parchment/waxed paper and allowed to cool in the refrigerator before serving.

So many possibilities! Try a pretty drizzle of chocolate! Or a flavourful raspberry filling!

---

COCONUT DELIGHTS

No-bake (raw) creamy coconut yumminess molded in any shape you desire! Easy to make and such a delight to eat! 

AUTHOR: Beverley Noseworthy 
MEAL: Dessert, snack
DIETARY INFO: FODMAP friendly, gluten free, peanut free, vegan
MAKES: 12 treats 


INGREDIENTS 

FOR THE TOP CHOCOLATE COATING (Optional)

• 1 ounce  (28 g) dark chocolate (or your favourite chocolate)  

FOR THE COCONUT FILLING

• 1 cup desiccated coconut (I used "fine" texture )
• 1/4  cup coconut cream  
• 2 tablespoons coconut milk or other non-dairy beverage/milk, unsweetened
• 2 tablespoons maple syrup 
• 1/4 teaspoon vanilla extract 
• ​pinch salt
• 1/8 cup raspberries, fresh or frozen

FOR THE BOTTOM CHOCOLATE COATING AND GARNISHING

• 1/2 ounce  (14 g) dark chocolate (or your favourite chocolate)  

​              
SUGGESTED GARNISHES (Optional) 

• Drizzled chocolate designs

METHOD

TO MAKE THE TOP CHOCOLATE COATING (Optional)

1. Place 1 ounce of chocolate in a microwaveable bowl. Microwave on high for 30 seconds, and then in 10 second intervals if necessary, until chocolate is almost, but not completely melted. Then stir the chocolate until it has completely melted. (Or use another recommended method to melt the chocolate.)

2. Place a teaspoon or so of melted chocolate in each cavity of a silicone mold* and tilt it so that the melted chocolate coats each cavity completely. You could also use a small spoon or silicone pastry brush to coat each cavity. Place the mold in the refrigerator to cool.

TO MAKE THE COCONUT FILLING

1. In a medium bowl, add the desiccated coconut and coconut cream. Stir to combine.

2. Add the coconut milk, maple syrup, vanilla extract and salt to the coconut mixture and stir well to combine. (For raspberry flavoured filling see note below.**)

3. Remove mold from the fridge and spoon the coconut filling into each cavity. Pat down the filling to almost fill each cavity, leaving space for the layer of chocolate which you will add next. 


TO MAKE THE BOTTOM CHOCOLATE COATING AND GARNISHING​

1. Place 1/2 ounce of chocolate in a microwaveable bowl. Microwave on high for 30 seconds, and then in 10 second intervals if necessary, until chocolate is almost, but NOT completely melted. Stir until chocolate is completely melted.

2. Spoon melted chocolate on top of the filling in each cavity of the silicone mold. Use the edge of a knife or scraper to scrape off any excess. Place in the refrigerator for a few minutes to harden. 

3. Prepare the chocolate for garnishing if you wish to add any. Spoon melted chocolate into a paper cone or small plastic bag and cut off a small tip. 

4. Remove chocolate treats from the fridge and gently unmold each one unto a cookie sheet topped with a piece of parchment or waxed paper. 

5. Drizzle on the chocolate garnish, if using. Serve immediately or place in a covered container in the fridge for up to 3 days.

COOKING TIPS 

• Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free or peanut free).  
• *To make equal-size treats use a silicone mold or silicone baking cups to portion, and also shape, the mixture. I used a 12-cavity egg-shaped mold. The mixture is stiff like cookie dough, so you may also shape each treat by hand into a ball or egg-shape if you wish. If shaping by hand, you will need to dip each shaped piece in melted chocolate to coat. Place on a baking sheet covered with parchment or waxed paper and let cool in the refrigerator before serving.
• **For a raspberry flavoured filling add a small amount of raspberry purée to the coconut mixture. To make the purée, mash 1/8 cup of raspberries. Remove the seeds by first placing the purée in a small sieve and then using a spoon to press the raspberry purée through the sieve.

​PER SERVING (One chocolate-coated coconut treat)

Calories: 122
Carbohydrate: 8 g  
      Fibre: 1 g
      Sugars: 6 g
Fat: 6 g
Protein: 1 g

​Want to print and share this recipe?
Simply click on the buttons below!

---

< Previous Recipe

Next Recipe >

​Have you tried this recipe? I'd love to hear about it!