DAIRY-FREE CO­CONUT CARAMEL EGGS

Super Food Ideas - - ALLERGY -

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.

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