Go Back

Vegan Eggs For Easter

This Easter serve these Eggless Eggs to your family and friends. A very easy recipe and takes just 15 to 20 minutes.

Course Dessert
Cuisine American
Keyword Easter Eggless Eggs, Pineapple Pudding, Vanilla Pannacotta WithPineapple Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Setting Time 1 hour
Total Time 20 minutes
Servings 4
Author Samira


My Cup measures 250 ml

For Egg White (Aka Vanilla Panna Cotta}

  • 1 Cup Coconut Milk Or any other dairy or non-dairy milk
  • 2 Tbsp Boora Sugar
  • 3/4 tsp Agar Powder
  • 1/4 Cup Water

For Egg Yolks (Aka Pineapple Sauce)

  • 500 g Pineapple Pieces
  • 1/4 Cup Water
  • 2 Tbsp Boora Sugar
  • 1 tsp Custard Powder


Make Egg Whites Aka Vanilla Panna Cotta

  1. Heat coconut milk with boora sugar.

  2. Simultaneously, mix agar powder in water and give it a boil. It is essential to boil agar to activate it.
  3. Add agar solution into the hot coconut milk through a sieve. This is because it has tiny pecks, so it's better to do like this. Remember to add agar solution to hot milk only. If it has come at room temperature then heat it first.
  4. Mix the two nicely and cook for 30 seconds or so.
  5. Grease egg-shaped moulds or appe pan and pour the coconut milk in the cavities.
  6. Leave it for an hour or so. It sets at room temperature only.
  7. After an hour or so, check by pressing little, is set then run a butter knife and take out the beautiful vegan egg whites.

  8. Using a scooper, scoop out little flesh from the center.

Make Pineapple Sauce

  1. Chop Pineapple and puree it in the blender by adding little water.
  2. Pass it through a sieve in a pan.
  3. Take little pineapple puree and mix custard powder in it.
  4. When dissolved nicely, add it to the remaining puree.
  5. Add boora sugar and boil it for 5 to 6 minutes till it thickens slightly.
  6. Your vegan egg yolks are ready.
  7. Fill the scooped vegan egg whites with vegan egg yolks

  8. Celebrate Easter with these beautiful Vegan Deviled Eggs.

Recipe Notes

Custard powder is just to give bright colour to the pineapple sauce and is completely optional.

Remember to add hot agar solution top warm/hot coconut milk. If agar jelly sets before adding to the milk, then reheat it and it will come back to liquid form. If coconut milk gets cold then reheat it. To know more about Agar, read my post on Vanilla Panna Cotta With Strawberry Sauce.

Agar sets at room temperature so no need to put it in the refrigerator.

You can use readymade pineapple crush in place of making pineapple sauce at home.

Though you can use any dairy/nondairy milk here but I would advise you to use coconut milk. It tastes awesome. 

Appe pan is just a 'jugaad'. If you can get hold of proper moulds then use that.

Scooped out pieces of vegan egg whites can be mixed with chocolate/strawberry/pineapple sauce and enjoyed as it is. 

In place of boora sugar, you can use refined sugar or stevia or any other sweetener of your choice.