Go Back
Refreshing Bites

Vegan Mango Coconut Faux Egg Dessert

This sweet vegan faux egg dessert is made with fresh mangoes, coconut cream, and bean buttercream that is all naturally sweetened, naturally colored, and gluten-free
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8 pieces
Course: Dessert
Ingredients Method Video Notes

Ingredients
  

"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
  • 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 match powder for coloring
  • 1 1/2 tsp sweet potato powder for coloring
  • pinch pink pitaya for coloring

Method
 

  1. Place a can of coconut cream in the fridge to separate the cream from the liquid. Do day before to sit overnight.
Egg Yolk
  1. Place mango in a blender and blend till smooth.
  2. Place pureed mango into a small saucepan and heat up the stove to medium heat.
  3. Add maple syrup and vanilla extract and mix well. Bring to a simmer.
  4. Add tapioca starch and continue to simmer for 8 - 10 min to thicken the sauce.
  5. Take off heat and place and place mixture into small half-sphere molds. Place in freezer for 2 - 3 hrs or overnight
Egg White
  1. 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.
  2. Place saucepan over medium heat. Add maple syrup and vanilla extract. Continue to mix until the coconut has become smooth in texture.
  3. 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
  4. Take off heat and pour the mixture into the egg molds.
  5. Place frozen mango egg yolks on top of egg mixture
  6. Place egg in refrigerator to set, 30 - 1hr
Bean Buttercream
  1. Drain can of beans and rinse
  2. 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.
  3. Add smoothed bean paste to a small saucepan and place over medium-low heat
  4. Add maple syrup and vanilla extract and continue to mix to evaporate the liquid, about 10 min or until you get a paste consistency.
  5. Once the paste has thickened remove it from heat. Let cool
  6. Once cooled place in plastic wrap to cool in the refrigerator once it's ready to use.
  7. 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.
  8. Pipe bean buttercream onto eggs to decorate. Serve and enjoy!

Video

Notes

Where To Buy Dry Ingredients