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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!
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. You know from my White Chocolate Macadamia Nut Cookies that I can work some magic with white chocolate!
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!
Fill with caramel, vanilla pudding, lemon curd or leave them unstuffed.
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!
Coconut White Chocolate Nests
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
Nutrition
