Hello everyone, and Happy Easter to all my friends, Hiveans, and community members! Today, like to share a recipe for vegan Easter eggs, perfect for those who love plant-based treats. I don't know how I came up with this idea, but it might have something to do with the abundance of coconuts from our garden. My husband has been working hard to peel and break them open. I initially set out to make a different dessert, but it ended up transforming into this delightful recipe. I'm so glad to be sharing it with you all during the Easter holidays!
Ingredients:
Start by peeling and grinding the coconut as needed, along with the cardamoms.
Grate the mango to create pulp.
Place the grated coconut in a pan and put it on the heat.
Add 1 cup of sugar to the coconut.
Mix it well and stir continuously.
When the mixture becomes sticky, remove 1 cup of it into another pan.
Incorporate the mango pulp into the reserved coconut mixture, and keep stirring until it becomes sticky enough.
Then remove it from the heat and set it aside to cool.
Repeat the process with the remaining coconut and sugar mixture. Cook it until it becomes sticky, then remove it from the heat and let it cool.
Once the orange mixture has cooled, form small, plum-sized balls from it.
When the white mixture has cooled, start shaping the eggs: take a lemon-sized amount of the white mixture, flatten it, and fill it with the orange mixture.
Using a little more of the white mixture, shape it around the orange filling to create egg-shaped balls.
When all the eggs are completed, keep them aside.
Take another pan, put 2 tbsp of sugar and pour in 2 tbsp of water.
Cook it until the sugar dissolves.
Add the vermicelli to the sugar water,
Cover the pan, and cook it over very low heat for 5 minutes. Remove from heat.
Spread vermicelli on the plate to make a nest effect. Place all egg-shaped balls on top.
Lastly, the eggs are in the nest, garnished with some nuts.
Joyful, delicious creation!
HAPPY EASTER
