Whether you are planning for the future or just for this weekend’s Easter dinner, these little jello nest eggs would make the perfect dessert. The eggs are made from lime, cherry, and blueberry gelatin mixed with sweetened condensed milk. And the nests are made from melted white chocolate chips and toasted coconut molded into foiling baking cups. To mold the eggs, I drilled holes in the top of mini plastic Easter eggs through which I poured the jello and taped up the seams until it was time to hatch… I mean, unmold. Have a Happy Easter!
Jello Nest Eggs
3 cups boiling water
3 (3 ounce) packages of gelatin; one each lime, blueberry, and cherry or strawberry flavored
1 1/2 cups (14 ounce can) sweetened condensed milk
2 cups white chocolate chips
2 tablespoons vegetable shortening
2 cups toasted coconut flakes
For the eggs: In 3 separate small bowls, stir 1 cup of the boiling water into each package of the gelatin until fully dissolved. Stir ½ cup of sweetened condensed milk into each until the mixtures are smooth. Allow mixtures to cool to room temperature then gently pour them into Jell-O Jiggler egg molds or make your own molds by drilling holes on the top of plastic Easter eggs and taping up the seams of the eggs. Refrigerate until firm. Unmold.
For the nests: Toast coconut flakes by spreading coconut on a baking sheet and baking in a preheated 350 degree oven, stirring occasionally, for 8 minutes being careful not to let the coconut burn. (You can do this at any point before beginning the recipe as the coconut need not be warm when adding it to the white chocolate “nests”.) In a small saucepan, heat chocolate and shortening until melted stirring well. Using the back of a spoon spread the chocolate evenly inside of jumbo size foil muffin liners. Sprinkle toasted coconut flakes into the chocolate cups, gently pressing some of the flakes into the sides of the cups so they stick. Refrigerate until firm, about 30 minutes. Carefully peel away foil. Place Jell-O eggs inside the nests just before serving.