Making Edible Easter Grass is simple and requires only three ingredients. This edible Easter grass is better than the store-bought version and tastes so much better in recipes and desserts.

Use this edible grass on cupcakes like these Bunny Butt Cupcakes, or on Easter cakes like my Homemade Carrot Cake with Cream Cheese Icing.

How to Make Easter Grass You Can Eat

To make edible grass, you only need sweetened coconut flakes, green food coloring, and water.

Mix the water with the green food coloring in a mixing bowl. Then add the coconut flakes in the bowl and toss until all the flakes have been colored green.

Once all the coconut has been colored green, line a baking sheet with parchment paper and toss the coconut onto the parchment paper.

Bake in a 350 degree oven for 10-15 minutes until the coconut has dried out.

Place the baking sheet in the fridge for 10 minutes to harden everything up. Then you can use as you want for Easter grass.

I found these cute carrot marshmallows at Walmart and they make the perfect decoration for the top of these delicious chocolate cupcakes.

If you have a fun Easter celebration or even to celebrate the beginning of Spring, these cute cupcakes would make the perfect addition. And the edible Easter grass makes them pop!

Looking for More Easter Inspiration? Check These Out

Yield: 2 cups

Edible Easter Grass

Name: Edible Easter Grass
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 12 ounce bag of sweetened shredded coconut flakes; 2-3 drops of green food coloring; 1 tablespoon of water

Make fun edible Easter grass to use on Easter and Spring desserts. Only uses 3 simple ingredients.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 12 ounce bag of sweetened shredded coconut flakes
2-3 drops of green food coloring
1 tablespoon of water

Instructions

In a mixing bowl, add the water and green food coloring together.
Dump the coconut flakes in and mix well until the flakes are coated green.
Line a baking sheet with parchment paper. Dump the coconut flakes out onto the baking sheet and bake in a preheated 350 degree oven for 10-15 minutes.
Remove the pan from the oven and place in the fridge for 10 minutes.
The grass coor should be set and can now be used as garnish on any Easter or Spring dessert.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 194Total Fat: 12gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 121mgCarbohydrates: 22gFiber: 4gSugar: 16gProtein: 1g