A Bright Easter Tablescape & Light Brunch Recipes

This bright Easter tablescape will definitely inspire your weekend plans – as will the menu! Beijos Events threw the beautiful brunch with the holiday in mind, but really, it’s full of entertaining inspiration for all spring long! We’re talking florals that pop, fresh seasonal produce, and rustic bohemian decor. Back to the menu! The light brunch recipes below are perfect for Easter entertaining! The pink deviled eggs come with a kick, and the citrus and coconut panna cotta finishes it all off on a sweet note. Just throw in some wine or a delicious coffee cocktail and you’re set!


Deviled Eggs

Ingredients (makes 24 eggs)

1 dozen large eggs
6 tablespoons mayonnaise
3 tablespoons (or more) prepared horseradish
2 tablespoons sweet pickle juice from jar of sweet pickles
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
24 fresh parsley leaves
Pickled red onion for garnish
Pink food coloring to achieve that pink color


Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.

Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired. Add in a drop of pink food coloring. Cover whites and filling separately and chill. Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites. Garnish with parsley and pickled red onion.

*Recipe adapted from Bon Appetit

Citrus & Coconut Panna Cotta with Coconut Cashew Granola

Ingredients (makes 6 panna cottas)

Grapefruit Gelée:
1/2  silver gelatin sheet (160 bloom)
2 1/2 oz (71 ml)  freshly squeezed grapefruit juice, about 1/2 large grapefruit
2 tsp (11g)  sugar

Coconut Panna Cotta:
2 oz (56g)  unsweetened shredded coconut flakes
8 oz (227g)  unsweetened coconut milk
8 oz (227g)  heavy cream
1 oz (28g)  sugar
1/2  vanilla bean, split and seeds scraped
1 1/2  silver gelatin sheets (160 bloom)

Coconut Cashew Granola:
2 oz (57g)  old-fashioned rolled oats
1 oz (28g)  unsalted cashews, roughly chopped
1/2 oz (14g)  sliced almonds
1/2 oz (14g) unsalted pistachios
1/2 oz (14g)  unsweetened shredded coconut flakes
1 oz (28g)  light brown sugar
1/2 oz (14g) all-purpose flour
1/4 tsp  sea salt or kosher salt
2 Tbsp (28g)  unsalted butter
2 Tbsp (28g) maple syrup

Grapefruit Gelee Directions

Set six small glasses onto a baking sheet lined with a Silpat or other slip-resistant liner to prevent glasses from sliding. Set aside until ready to use.

Bloom the gelatin sheet in a bowl of very cold water (enough to completely submerge the gelatin, at least 8 oz/227g). Set aside for 5-10 minutes or until gelatin is soft and flexible to the touch. Gently squeeze out water from gelatin right before adding it to a warm liquid.

Meanwhile, in a small pot, bring the grapefruit juice and sugar to a simmer. Remove from heat and add softened gelatin. Whisk to combine until gelatin has dissolved into the warm liquid. Pour 1 Tbsp of mixture into each glass and then transfer baking sheet to the refrigerator. Chill grapefruit gelée until set, at least 1 hour.

Coconut Panna Cotta Directions

Preheat the oven to 350F (177C). Spread out shredded coconut onto a small baking sheet. Place into the oven to toast until deeply golden, about 10-13 minutes. Stir occasionally during baking to ensure even toasting.

Meanwhile, combine coconut milk (be sure to thoroughly combine the thick coconut cream and milk), heavy cream, sugar, and vanilla bean seeds with scraped pod in a medium sized saucepan. Set over medium-high heat and bring to a simmer. Remove from heat and add in toasted coconut. Cover with a lid and allow to steep for 10 minutes.

Meanwhile, bloom the gelatin sheets in a bowl of very cold water (enough to completely submerge the gelatin, at least 8 oz/227g). Set aside for 5-10 minutes or until gelatin is soft and flexible to the touch. Gently squeeze out water from gelatin right before adding it to a warm liquid.

Using a fine-mesh strainer, strain steeped coconut mixture into a clean saucepan. Place over medium heat and heat just until warm to the touch, about 1-2 minutes (not simmering and not hot). Remove from heat and whisk in softened gelatin until dissolved. Transfer warm coconut panna cotta to a container with a pourable spout for easier pouring, such as a large liquid measuring cup.

Remove grapefruit gelée glasses from the refrigerator and evenly distribute coconut panna cotta into each glass (about 2 oz/57g). Carefully, transfer filled glasses back to the refrigerator to chill until completely set, at least 2 hours. Once set, cover each glass with plastic wrap until ready to serve. Stored panna cottas will keep for up to four days.

Coconut Cashew Granola Directions

Preheat oven to 300F (150C). Line a baking sheet with parchment paper or a Silpat.

In a bowl, combine oats, cashews, almonds, pistachios, coconut flakes, brown sugar, flour, and salt. In a small pot, over medium heat, melt together butter and maple syrup. Pour over the oat mixture and stir until thoroughly combined.

Spread out granola onto prepared baking sheet and bake for 30 minutes, stirring lightly halfway through. Remove granola from oven and let cool completely before using. Store granola in an airtight container, at room temperature, for up to three weeks.

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