Sweet Easter Bunny Coconut Tails – Fun Kid Friendly Easter Dessert

Spring vibes are officially in the air, pastel baskets are popping up everywhere, and somehow Easter sneaks up on us every single year. One minute you’re planning Easter Dinner Menus, the next you’re elbow-deep in sprinkles with kids asking, “Can we eat one now?” Enter these Sweet Easter Bunny Coconut Tails—the kind of Easter Food that looks fancy but secretly couldn’t be easier. No oven, no stress, no mess… well, mostly no mess.

These fluffy little treats are playful, cute, and borderline impossible not to smile at. They’re perfect for an Easter Party Food table, nestled between savory Easter Appetizers and that one Italian Easter Pie everyone argues over. And yes, they’re a total Kid Friendly Dessert win. Kids get to dye coconut into dreamy pastel shades (arguably the best part), roll the tails, and feel like tiny pastry chefs. IMO, that’s way better than just watching from the sidelines.

Now, let’s talk coconut—because this part actually matters. There are two main types: sweetened and unsweetened. For this recipe, unsweetened is non-negotiable. Between sweetened condensed milk and confectioner’s sugar, adding sweetened coconut would push these straight into toothache territory. Not cute.

Texture matters too. For the inside, medium shredded coconut works best—it shapes easily and holds together nicely. For rolling, fine coconut is the secret sauce. That’s how you get that fluffy, realistic bunny tail look. Big flakes? Hard pass. Those are better saved for Coconut Truffles or another dessert moment.

The bonus? These freeze beautifully. Make them ahead, stash them away, and pull them out when your Easter Pie, Italian Easter, and dessert lineup needs something fun and lighthearted. Because Easter should feel joyful—not like a cooking marathon. FYI, these disappear fast. You’ve been warned.

Sweet Easter Bunny Coconut Tails – Fun Kid Friendly Easter Dessert

Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 24 bites | Calories: 230 kcal

Author: Aleda | Category: Dessert

Ingredients:

• 5 cups unsweetened coconut (medium shred)
• 2 cups unsweetened coconut (finely shredded)
• 14 oz sweetened condensed milk
• 2 tbsp butter, melted and cooled
• 1 tsp vanilla extract
• 1/4 cup powdered sugar
• Liquid food coloring

Instructions:

1. In a large mixing bowl, combine the condensed milk, melted butter, and vanilla. Whisk until smooth and fully blended.
2. Stir in the medium-shred coconut along with the powdered sugar. Mix thoroughly so everything is evenly coated.
3. Chill the mixture in the fridge for about 15 minutes to firm it slightly.
4. While chilling, divide 1/2 cup of finely shredded coconut into a small bowl. Add 3–4 drops of food coloring and beat with a hand mixer until the coconut is evenly tinted. Repeat with other colors until you have all your desired pastel shades. I chose blue, green, yellow, and pink.
5. Scoop about 1 1/2 teaspoons of the coconut mixture, roll into small balls, and gently press into the colored coconut to coat. Arrange on a baking sheet.
6. Once all the balls are coated, chill them in the fridge for 1 hour to firm completely.
7. Keep refrigerated until ready to serve. Remove a few minutes ahead to soften slightly, or pile them in a food-safe container after they’ve set.
8. These pastel delights are perfect for Easter dessert tables or as a fun activity for kids’ Easter parties!

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