DAIRY-FREE COCONUT CARAMEL EGGS
MAKES 8 PREP 1 HOUR (PLUS COOLING AND
FREEZING) COOK 25 MINUTES
165ml can coconut milk 2 tablespoons caster sugar 2 teaspoons brown sugar 150g dairy-free no-added-sugar white chocolate, chopped 2 tablespoons coconut flakes, roughly chopped
1 Place coconut milk, and caster and brown sugar in a small heavy-based saucepan over medium heat. Cook, stirring, with a wooden spoon for 2 to 3 minutes or until sugar has dissolved. Bring mixture to a simmer. Reduce heat to low. Simmer, stirring constantly, for 15 minutes or until mixture has thickened and coats the back of the spoon. Transfer to a heatproof bowl. Cool completely. 2 Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute or until melted and smooth. Stand for 2 minutes to cool slightly. 3 Spoon 1 teaspoon of melted chocolate into each hole of an 8-hole (1 tablespoon-capacity) Easter egg mould. Using the back of a teaspoon, spread chocolate up sides of holes to coat and create an outer shell. Freeze for 5 minutes or until firm. 4 Using a wooden spoon, beat caramel mixture until smooth and creamy. Spoon 1½ teaspoons of mixture into each shell. Spoon 2 teaspoons of remaining melted chocolate over filling to encase. Freeze for 10 minutes or until firm. 5 Carefully turn out eggs from mould. Spread rounded side of 1 egg with a little melted chocolate, then sprinkle with a little coconut. Repeat with remaining eggs, chocolate and coconut. Serve. NUTRITION: (each) 687kj; 10.2g fat; 6.6g sat fat; 0.8g protein; 17.4g carbs; 1.1g fibre; 0mg chol; 10mg sodium.