These Giant edible Halloween eyeballs use just 3 main ingredients. Combined with some colourings, they’re left to set in the fridge in moulds to make this lovely platter of edible eyeball desserts.
Summary
Prep: 5 minutes
Cooking: 5 minutes
Chilling: 1½ hours
Ages: Toddlers to Teens
Difficulty: Intermediate
Makes: 8 edible eyeballs
Disclosure: contains affiliate links
Ingredients
- 4 x 400ml cans coconut milk
- 4 tablespoons caster sugar
- 5 tablespoons agar agar powder
- 1 tube blue food colouring
- 1 tube black food colouring
- Liquid gelatin (optional)
Equipment
- Spherical moulds
We have used these semi-sphere Kitchen Craft Large, Single non-stick egg poacher cups. Because they have their own stand and don’t need to stand up on their own, the base of these moulds is completely round which is what we need.
Alternatively you can use completely spherical moulds like these Sphere Ice Ball Maker Ice Trays.
As these are whole spheres (as opposed to the semi-sphere moulds we’ve used here) you may want to double the ingredient quantities in this recipe if you still want to get 8 round eyeballs.
You can also use other spherical or semi-spherical moulds but make sure that the base is perfectly round. Most small bowls or even other egg poachers have a slightly flattened bottom and this will stop the liquid from setting in a circular shape for the smaller black pupils.
Instructions
Prepare the base mixture:
- Place the coconut milk in a saucepan and add the sugar and powdered agar agar.
- Bring to the boil and add simmer for 5 minutes. Remove from the heat.
Make the black pupils:
- Spoon out around 50 mls of the liquid and place it into a measuring cup with a pouring spout. Add 10 drops of black food colouring, or however much you need to get a jet black mixture.
- Hold the pourer directly over the middle of your spherical mould. Pour the mixture into the base of your mould until it creates a small pool at the bottom which is 2 cm in diameter. It should naturally make a round shape if the base is spherical. If not you may have to make a larger pool.
- Place in the fridge to set for about 30 minutes.
Make the blue irises:
- Return to your original coconut milk mixture. Pour out 100 mls of the liquid and place it in another measuring cup with a pouring spout. Add a few drops of blue food colouring. You can choose to only lightly mix the colouring in so that you can have some streaks of colour in the irises.
- When the black pupils have set, remove the moulds from the fridge. Pour the blue mixture on top of the black pupil layer. It should be a bit bigger, making a pool about 3-4cm in diameter. Return to the fridge to set for another 30 minutes or so.
Make the whites of the eyeballs:
- When both layers are set, remove the moulds from the fridge and pour in the remaining uncoloured coconut milk mixture to the top of your mould. Return them to the fridge to set.
- When you’re ready to serve, remove the moulds from the fridge and shake them loose. They should come free with a small wiggle or with a nudge from a spoon.
Note: if the mixture in the saucepan sets between the 3 chilling phases, then simply reheat it to dissolve it again.
Present your Halloween eyeballs:
- Place the eyeballs on a plate and brush with liquid gelatin to make them extra shiny.
- Make some red spaghetti using red food colouring or some beetroot. And lay the eyeballs out over the spaghetti for an added effect!
Giant edible Halloween eyeballs – our step by step guide:
Create your Halloween eyeball base mixture
Place your 4 cans of coconut milk in a saucepan and set to a medium heat.
Add in your sugar and agar agar, and stir until dissolved and combined.
Bring the mixture to the boil and simmer for 5 minutes. Then remove from the heat.
Create your black mixture
Pour off about 50mls of your prepared mixture into a measuring cylinder with a pouring spout.
Add enough black food colouring to make it jet black. Stir until it’s dissolved.
Make your eye pupils
Carefully position the pouring spout over the middle of your spherical mould and pour in some of the mixture. It should make a small pool at the base about 2 cm in diameter and in a circular shape.
Do this for all the moulds you are using. Place in the fridge to set for 30 minutes.
If it’s not a circular shape it could be that your mould is not completely spherical at the base. You can either make the pupils larger by pouring in more liquid until it becomes circular or you can change moulds.
Create your blue mixture
Pour out about 100 mls into another measuring cup with a pouring spout.
Mix in some blue food colouring. We recommend adding a few drops and stirring it only a little so that it’s not all matt blue but has some colour variations.
Make your irises
When you black pupils have set, remove your moulds from the fridge.
Pour in some of your blue mixture so that it covers the black pupil layer and goes beyond it.
It should be about 3-4 cm diameter.
Return to the fridge for another 30 minutes to set.
Make the whites of the eyeballs
When both layers are set you can simply pour in the remaining white coconut mixture until you reach the top of your semi-spherical moulds.
Return them to the fridge for another 30 minutes to set.
Shake out your eyeballs
When they’re ready and solid, gently shake your eyeballs free from the moulds, and place on a platter.
Present your eyeballs
If you would like to, you can brush the eyeballs with some liquid gelatin to make them extra shiny.
You could also lay them out on a bed of red or brown spaghetti for added goriness!
Enjoy your edible eyeball Halloween treats!
Giant edible Halloween eyeballs
These Giant edible Halloween eyeballs use just 3 main ingredients. Combined with some colourings, they’re left to set in the fridge in moulds to make this lovely platter of edible eyeball desserts.
Equipment
-
Spherical moulds
Ingredients
- 4 400ml cans coconut milk
- 4 tablespoons caster sugar
- 5 tablespoons agar agar powder
- 1 tube blue food colouring
- 1 tube black food colouring
- liquid gelatin (optional)
Instructions
Prepare the base mixture
-
Place the coconut milk in a saucepan and add the sugar and powdered agar agar.
-
Bring to the boil and add simmer for 5 minutes. Remove from the heat.
Make the black pupils
-
Spoon out around 50 mls of the liquid and place it into a measuring cup with a pouring spout. Add 10 drops of black food colouring, or however much you need to get a jet black mixture.
-
Hold the pourer directly over the middle of your spherical mould. Pour the mixture into the base of your mould until it creates a small pool at the bottom which is 2 cm in diameter. It should naturally make a round shape if the base is spherical. If not you may have to make a larger pool.
-
Place in the fridge to set for about 30 minutes.
Make the blue irises
-
Return to your original coconut milk mixture. Pour out 100 mls of the liquid and place it in another measuring cup with a pouring spout. Add a few drops of blue food colouring. You can choose to only lightly mix the colouring in so that you can have some streaks of colour in the irises.
-
When the black pupils have set, remove the moulds from the fridge. Pour the blue mixture on top of the black pupil layer. It should be a bit bigger, making a pool about 3-4cm in diameter. Return to the fridge to set for another 30 minutes or so.
Make the whites of the eyeballs
-
When both layers are set, remove the moulds from the fridge and pour in the remaining uncoloured coconut milk mixture to the top of your mould. Return them to the fridge to set.
-
When you’re ready to serve, remove the moulds from the fridge and shake them loose. They should come free with a small wiggle or with a nudge from a spoon.
-
If the mixture in the saucepan sets between the 3 chilling phases, then simply reheat it to dissolve it again.
Present your Halloween eyeballs
-
Place the eyeballs on a plate and brush with liquid gelatin to make them extra shiny.
-
Make some red spaghetti using red food colouring or some beetroot. And lay the eyeballs out over the spaghetti for an added effect!
