Vegan Mango Coconut Faux Egg Dessert

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This vegan egg dessert is gluten-free, naturally sweetened, and naturally colored. April Fools day is close to Easter this year so I wanted to make something fun for one of my Easter desserts. It happens to be my youngest child’s birthday as well and she loves eggs. I wanted to make this playful and make it into a dessert that the kids could also enjoy. The recipe took a few tries to get it just right. I think I’ve watched enough episodes of Zumbo’s Just Desserts and Great British Bake Off to want to try a trompe l’oeil dessert.

I used mango puree for the “yolk” and coconut cream for the egg white part. I wanted to add some flower icing using bean buttercream frosting. This type of vegan frosting works well for piping and is used in a lot of Asian desserts. It’s naturally sweetened and I use natural food coloring for the buttercream (matcha tea, purple sweet potato powder, and pitaya powder). This dessert is great for Easter or any party where you can introduce a fun sweet treat. Family may laugh wondering why you brought an egg dish when they all know you’re vegan 😉 Or if you’re not vegan you can just mess with your family and friends. You’ll get them all talking with this one.

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How-To Video

Let’s Make This Vegan Faux Egg Dessert

What You’ll Need

• Egg mold
• Egg yolk Mold

“Egg Yolk”

• 1 cup mango fresh or frozen
• 1/4 cup water
• 1 tsp maple syrup or sweetener of choice
• 1/2 tsp tapioca starch

“Egg White”

• 1 can coconut cream, separated cream from a can refrigerated overnight
• 2 tbsp maple syrup or sweetener of choice
• 1 tsp agar agar
• 1/2 tsp tapioca starch

Bean Buttercream

• 1 can cannellini beans, unsalted
• 1/4 cup maple syrup add more to your liking
• 1 tsp vanilla extract
• 1 tsp matcha powder for coloring
• 1 tsp sweet potato powder for coloring
• pinch pink pitaya

Egg Yolk

• Place mango in a blender and blend till smooth.

• Place pureed mango into a small saucepan and heat up the stove to medium heat.
• Add maple syrup and vanilla extract and mix well. Bring to a simmer.
• Add tapioca starch and continue to simmer for 8 – 10 min to thicken the sauce.
• Take off heat and place and place mixture into small half-sphere molds. Place in freezer for 2 – 3 hrs or overnight

Egg White

• Open can of coconut milk upsidedown to drain the liquid. Can save liquid for smoothies. Remove the cream part and place it in a saucepan.
• Place saucepan over medium heat. Add maple syrup and vanilla extract. Continue to mix until the coconut has become smooth in texture.
• Add agar agar and tapioca starch to the saucepan and mix well. Bring to boil and continue to mix for a few seconds. Make sure it doesn’t get too thick
• Take off heat and pour the mixture into the egg molds.

• Place frozen mango egg yolks on top of egg mixture
• Place egg in refrigerator to set, 30 – 1hr

Bean Buttercream

• Drain can of beans and rinse
• Place about half the beans in a fine mesh strainer. Press the beans through the strainer to remove the skins and get a smoother consistency. Discard the skins and continue with the other half of the beans.
• Add smoothed bean paste to a small saucepan and place over medium-low heat
• Add maple syrup and vanilla extract and continue to mix to evaporate the liquid, about 10 min
• Once the paste has thickened remove it from heat. Let cool

• Once cooled place in plastic wrap to cool in the refrigerator once it’s ready to use.
• Divide the bean paste into two sections and color each section with your choice of colors.

I use matcha powder for green, sweet potato powder and pitaya powder for purple.

• Pipe bean buttercream onto eggs to decorate. Serve and enjoy!

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