Coconut Cream Easter Egg & Leg of Pork

I no longer ask my mom to cook any of our holiday meals. It’s not that she’s a bad cook, (she did teach me everything I know) it’s just that my husband and I love to cook so much that we hate to let anyone help us. Yes, we are total control freaks in the kitchen…but it works as we turn out some great meals.

Yesterday was Easter and we had 9 people over for dinner. While we were busy in the kitchen all day Saturday; making pasta, baking a ricotta cheese pie and preparing a 17 lb leg of pork




my mom was busy in her own kitchen.

She was making us a 5 lb dark chocolate covered coconut cream egg. It was great. She used an old family recipe for the coconut butter cream and dipped it in dark chocolate. As always she out did herself. It was a huge hit with everyone.

Thanks Mom.

Bessie's Dark Chocolate Coconut Cream Egg

1 stick of butter
2 tbsp. water
1 tbsp vanilla
1 lb confectioner sugar
8 ozs shredded coconut

Melt butter in pot, add water and vanilla. Pour the mixture over the confectioner sugar and combine well. Work in coconut. Form into either several small eggs or 1 large egg. Put in refrigerator till cold. Melt chocolate and pour over cold eggs.