Sweet Eggs — An Easter Dessert

A recipe from the Easter menu.

Cakes and all kinds of sweets are well represented on Easter tables, just like eggs. So why not sweet eggs?
Of course, 100% plant-based eggs.

Coconut Milk & Tofu Eggs

INGREDIENTS:

• 150 g soft/silken tofu
• 300 g coconut milk
• 1 tsp ground lemongrass
• 1/4 tsp cardamom
• 100 g agave syrup
• 1 tsp lime juice
• 4.5 g agar

METHOD:
Mix the coconut milk well (both the thick and thin parts) and use the combined mixture.
Add tofu, lemongrass, spices, agave syrup, and lime juice. Blend until completely smooth.
Pour the mixture into a small saucepan and gently heat while stirring constantly, up to 80°C (176°F). That’s enough.
Dissolve agar in 2–3 tablespoons of boiling water.
Add a few tablespoons of the eggless mixture to the agar, stir, then add it all back into the pot. Stir for 2 minutes and pour into egg molds (for eggs without shells).
Leave to cool.

VARIATIONS:
Just like with savory eggs, you can add turmeric for yellow, beet juice for red, or spinach for green coloring.

NOTES:
Use high-fat coconut milk. Our love for sweets often comes from the combination of fat and simple sugars — best (like here) when paired with some protein.

To complement the coconut milk egg, here’s a plant-based “kogel-mogel” sauce made with sweet potato and mango.

INGREDIENTS:

• 200 g sweet potato
• 1 ripe mango (approx. 300 g net)
• 50 g cooked or canned chickpeas
• 100 g sesame oil
• 1/8–1/4 tsp Kala Namak (black salt)
• 1/4 tsp nutmeg
• 1/4 tsp anise
• 1/3 tsp cinnamon
• 1/4 tsp ginger
• 1 tsp turmeric
• 75 g coconut cream

METHOD:
Steam the sweet potato for about 30 minutes until very soft.
Blend with all remaining ingredients until smooth.

NOTES:
The ripeness of the mango is important. It should be soft to the touch and very sweet.

SERVING:
Serve as whole coconut eggs or sliced, with the 100% plant-based kogel-mogel sauce and fresh fruit.
In the photo, the dessert is composed of the sweet egg, the sauce, a nut-oat-date cake, and pieces of puff pastry.
And while I’ve recently criticized mass-produced Dubai chocolate, the “Dubai” flavor combination works well here, especially with pistachio sauce — a nice color match for Easter. Recipe coming soon…

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