Sweetened condensed coconut milk (skip if using ready-made)
To make the filling, start by making the sweetened condensed coconut milk. Add the coconut milk to a saucepan and bring to a boil, whisking continuously. Bring the heat down to a medium simmer. Add the caster sugar and whisk well. Allow the mixture to simmer for about 45 minutes until it has been reduced by half. Whisk in the vanilla extract and remove the pan from the heat.
Allow to cool to room temperature before use, or make ahead of time and store in the fridge.
Chocolate shell
Add ¾ of the chocolate to a heat-resistant bowl and gently melt over a double boiler. Once melted, remove the chocolate from the heat and stir in the remaining chocolate. Continue to stir until all of the chocolate has melted.
Use a pastry brush to coat the silicone molds (2 molds to make one full-sized egg) with one layer of chocolate. Freeze for 10 minutes to set. Repeat this process until you have 3-4 layers of chocolate making a thick shell of chocolate.
Assembly
Separate out 4 tablespoons of the condensed coconut milk and mix with the lemon zest if using, and the ground turmeric to create the "yolk".
Spoon half of the plain condensed sweetened coconut milk into each chocolate eggshell. Divide the yellow "yolk" filling between the eggshells, placing it in the center. Place back in the freezer to set for one hour.
Gently remove the creme eggs from the silicone molds.
To make a full easter egg, gently heat the rim of the chocolate shells with a hot knife and carefully stick two half eggs together. Use additional melted chocolate to smooth over the edges and fill in any gaps.
Place the eggs back in the freezer for 10 minutes before serving.
Alternatively, you can create "half eggs" by pouring a thick layer of melted chocolate over the creme fillings. This works best if you sit the chocolate shells back into the silicone mold for support.
Place the half eggs back into the freezer for 30 minutes to set before serving.
Storage
To store giant vegan creme eggs, place them in an airtight container and refrigerate them. They will keep fresh for a good 10 days.
Notes
Substitute the coconut milk, caster sugar and vanilla extract used to make homemade condensed coconut milk with store bought ready made sweetened condensed coconut milk (320g can)