DIY





Fresh Coconut "Cream" Eggs

There's no actual cream, but there definitely is coconut in our coconut cream eggs recipe.

| March/April 1983

We’ve put the "cream" in coconut cream eggs in quotes because this version of the old favorite uses no dairy products. Mashed potatoes stand in for them.

1 coconut
1 medium potato
1/4 teaspoon of salt
1teaspoon of vanilla
3 pounds (or less) of confectioner's sugar
1 pound of semisweet chocolate

This recipe is really quite "sweet-intensive." However, our children eat only a thin slice of the large treats at a time. That way the eggs last days. To create them, first prepare the fresh coconut.

Begin by piercing the two "eyes" on top of the shell and pouring the juice into a glass (it's good to drink fresh or to use in place of water when making cakes and such). Then bake the coconut, for 15 minutes, in a 400°F oven. (I use a woodstove, so I'm estimating a bit here.) Once it's cooled, place the 'nut on a chopping board and give it a sharp rap with a hammer. The hard outer shell should pretty much fall away. You can then pry off any stubborn pieces of meat with a paring knife, and scrape the thin brown skin from the white inner flesh before shredding the coconut flesh.



Next, peel the potato and boil it in salted water for 10 minutes. When the time's up, carefully fish the hot spud from the water and mash it. Then mix the grated coconut, the still-warm mashed potato, the salt, and the vanilla in a large bowl.

Now, you can begin to add the sugar gradually and mix it, after each addition, until the ingredients are well blended. The egg-to-be should then be allowed to "ripen" overnight. The following morning, divide the mixture into three equal portions (or more, if you'd like to produce smaller eggs). Shape the dough with your hands, then store the eggs in a safe place (away from pets, insects, or children's fingers), letting them "age" for two to seven days. (This "rest period" really does improve the flavor of the filling.)






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