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