• Place a can of coconut cream in the fridge to separate the cream from the liquid. Do day before to sit overnight.

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 fat 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 or until you get a paste consistency.
• 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!