With fragrant vanilla, bright raspberry and indulgent Nutella, this recipe is the perfect way to keep little hands entertained over the Easter holidays!

10 min
20 min


  1. 1 cup sweetened condensed milk
  2. 1 large egg white
  3. 2 tsp Queen Vanilla Bean Paste
  4. Pinch salt
  5. 3 ½ cups (260g) shredded coconut
  6. 1 cup Nutella
  7. 2 punnets (250g) fresh raspberries
  8. 40g freeze dried raspberries (optional)
  9. icing sugar, to decorate


  1. Step 1

    Preheat oven to 160°C and line a large baking tray with baking paper.

  2. Step 2

    Combine sweetened condensed milk, egg white, Vanilla Bean Paste and salt in a large bowl. Stir until well combined. Add shredded coconut and mix well.

  3. Step 3

    Spoon two tablespoons of mixture into balls and place on baking tray. Gently flatten and indent middle with your thumb to make a nest shape.

  4. Step 4

    Bake for 15-20 minutes until golden. Remove from oven and gently re-press the middles to ensure enough space for the filling. Allow to cool for 5 minutes then transfer to a wire rack to cool completely.

  5. Step 5

    To serve, dollop nutella in the middle of each nest and decorate with fresh and freeze dried raspberries, if using. Finish with a sprinkling of icing sugar. Store in an airtight container for up to 3 days.

Recipe Tip:
To add an extra punch of raspberry flavour, add 1 tsp of Queen Raspberry Baking Paste.

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