Line a large tray that will fit in the freezer with parchment paper.

Soak the coconut in the boiling water for 10 minutes, until absorbed. Blend in a food processor, with the coconut oil, for 1 minute to make a crumbly mixture. Add the vanilla seeds, lime zest and juice, honey and coconut milk. Blend again until well combined.

Divide the mixture into 12 even-sized pieces. The easiest way to do this is simply to weigh the whole mixture and then divide it by 12 to give you the required weight of each piece – then weigh as you go. Squeezing firmly with your hands, bring the mixture together and mould it into an egg shape, then lay each one on the prepared tray. Cover with cling film and freeze for 1 hour until firm. These can be prepared in advance and kept in the freezer for a few months.

Once firm, snap the chocolate into a small heatproof bowl. Either melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, remove from the heat and leave to cool to body temperature for a few minutes.

Carefully hold the pointy end of an egg and dip the base into the melted chocolate, tilting the bowl a little to pool it, so it comes halfway up the sides. Lay the egg back on the tray and repeat with all the others. Chill in the fridge for 30 minutes until the chocolate is set, by which stage the eggs will have defrosted enough for eating.

These eggs look great presented in a cardboard egg box. They will keep for up to a week in an airtight container in the fridge.

This recipe is from my book, No-Bake Baking, available worldwide in all good bookstores and on Amazon.

Photo © Donal Skehan