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These Easy Coconut White Chocolate Nests are a delicious, no-bake way to make edible nests for Easter or Spring. You can use them on a dessert table, to top cupcakes or cake, or as an edible bowl for mousse!

Coconut White Chocolate Nests Three Eggs

I made a variation of these for a dessert at one of the NYC restaurants. I named it “The Egg” and it looked like an egg sitting in a nest. We dropped the egg at the table into the bowl and it cracked and looked like a cracked egg but had the flavors of white chocolate, coconut, passion fruit and mango.

Coconut White Chocolate Nests Trio
coconut white chocolate nest on top of cupcake.
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Looking for another edible nest variation? My lovely Kataifi Nests fit the bill!

How to use no bake coconut nests

These would particularly be a stunning finish to the simple dessert that are my Coconut Cupcakes with Fluffy White Frosting. Those are undeniably soft, tender and light. I give the batter a natural flavor with coconut milk and toasted coconut. Topped with a pillow of marshmallow fluff frosting! And then topped with your very own Coconut White Chocolate Nests!

Coconut White Chocolate Nests Kataifi Nests Comparison

Fill with caramel, vanilla pudding, lemon curd or leave them unstuffed. The cake is light and fluffy and a bright white! Folding the egg whites into the batter gives them extra lightness and also keeps them pearly white.

Coconut White Chocolate Nests White Slate

I would also be oh-so-impressed if you made your Coconut White Chocolate Nests into bowls for my decadent White Chocolate raspberry Mousse recipe. It is like eating a cloud! My Chocolate Mousse Recipe would also be a stunning base. I’ve got a 4-ingredient recipe that will blow your mind!

Adornment Solo
Adornment Duo
5 from 1 ratings

Coconut White Chocolate Nests

These Easy Coconut White Chocolate Nests are a delicious, no-bake way to make edible nests for Easter or Spring. You can use them on a dessert table, to top cupcakes or cake, or as an edible bowl for mousse!
Prep: 20 minutes
Total: 20 minutes
Servings: 12 people

Ingredients 
 

  • ½ cup White Chocolate
  • ¼ cup Coconut oil
  • 4 cups Cornflakes crushed slightly
  • ¼ teaspoon Salt
  • ½ cup Toasted sweetened shredded coconut

Instructions 

  • Melt together white chocolate and coconut oil.
  • Let cool to room temperature then mix in remaining ingredients.
  • Press into desired molds and allow to set in the refrigerator.

Video

Notes

In the video I used muffin tins with cupcake liners but you could also purchase silicone half sphere molds.
Yield: 12 Nests

Nutrition

Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 131mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 3mg
Course: Dessert
Cuisine: American
Calories: 120
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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