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Crystal Coconut Cloud Eggs with Mango Lava Center

  • Yield: 8 1x

Ingredients

Scale
  • For the Coconut Cloud Mousse:
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1/2 cup coconut cream
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the Mango Lava Center:
  • 3/4 cup mango puree
  • 2 tbsp sweetened condensed milk
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
  • For the Crystal Shell:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Pearl shimmer dust, as needed
  • White food coloring, as needed
  • For the Cookie Base:
  • 1 cup coconut cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Toasted coconut flakes
  • Fresh mango cubes
  • White chocolate curls

Instructions

  1. In a small saucepan, combine mango puree, condensed milk, lemon juice, cornstarch, and water.
  2. Cook over medium heat for 3–4 minutes until thickened.
  3. Transfer to small molds and freeze until firm.
  4. Bloom gelatin in warm water and let stand for 5 minutes.
  5. Beat cream cheese and powdered sugar until smooth.
  6. Mix in coconut cream, shredded coconut, and vanilla extract.
  7. Whip heavy cream to soft peaks and fold into the coconut mixture.
  8. Stir in dissolved gelatin until fully incorporated.
  9. Fill egg-shaped silicone molds halfway with the coconut mousse.
  10. Place a frozen mango lava center into each mold.
  11. Cover with remaining mousse and freeze until completely firm.
  12. Combine white chocolate, condensed milk, dissolved gelatin, pearl shimmer dust, and white food coloring until smooth and glossy.
  13. Unmold the frozen eggs and place on a wire rack.
  14. Pour the crystal shell glaze evenly over each egg.
  15. Mix cookie crumbs, melted butter, sugar, and salt, then press into oval bases.
  16. Place each glazed egg onto a prepared base.
  17. Garnish with toasted coconut flakes, mango cubes, and white chocolate curls.
  18. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 445
  • Sugar: 34 g
  • Fat: 30 g
  • Carbohydrates: 40 g
  • Protein: 6 g