Dark Chocolate Lucuma Coconut Eggs

Name: Dark Chocolate Lucuma Coconut Eggs
Cook time: 2 h 32 min
Total time: 2 h 32 min
Yield: About 16 small or 8 large eggs
Ingredients: 1 cup of shredded coconut; 4 tablespoons of coconut milk (from a can; the creamy part); 1 tablespoon of HerbaZest Aguaje Powder; 1/2 teaspoon of vanilla extract; Sweetener of choice (like maple syrup - to taste; optional); 1/2 cup of coconut oil (+ 2 TBS for coating); 1/2 cup of Cacao Powder (for coating); 2 tablespoons of maple syrup (for coating)

Updated: April 14, 2026

These chocolate-covered lucuma coconut eggs could not be easier to make. They're also so much healthier than the store-bought versions since we're using pure ingredients, like coconut, lucuma, and cacao. These incredibly rich egg-shaped treats are a delicious pick-me-up during springtime and beyond.

Servings

About 16 small or 8 large eggs

Total time

2h 32min

Cook time

2h 32min

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Ingredients

1 cup of shredded coconut
4 tablespoons of coconut milk (from a can; the creamy part)
1 tablespoon of HerbaZest Lucuma Powder
1/2 teaspoon of vanilla extract
Sweetener of choice (like maple syrup - to taste; optional)
1/2 cup of coconut oil (+ 2 TBS for coating)
1/2 cup of Cacao Powder (for coating)
2 tablespoons of maple syrup (for coating)

Made with:

Directions

Mix together the lucuma powder and coconut milk until well combined. Then add 2 tablespoons coconut oil, vanilla extract, and sweetener to taste, if using. Lucuma is slightly sweet so skip the sweetener if the mixture is sweet enough for you.
Add in the shredded coconut and give it a mix. The mixture will be slightly wet and sticky. If you added a liquid sweetener (like maple syrup), you may have to add slightly more shredded coconut.
Scoop out the mixture and form it into a ball. Then place it on a parchment paper lined baking sheet, flatten it slightly, and shape it into an egg.
Place in the freezer for 1-2 hours to set.
Before taking the eggs out of the freezer, place the cacao powder, maple syrup, and the remaining 2 tablespoons of coconut oil in a saucepan. Cook on low until the chocolate is melted and shiny.
Dip each egg in chocolate and place it back on the baking sheet. Freeze or refrigerate until set.
Before serving, take out of the freezer for 5-10 minutes to soften a little bit. Enjoy!