Easter in Hawaii is pretty special.  Our church has always done a sunrise service at the beach, followed by water baptisms.  Some things are worth getting up early for.

But Easter does tend to sneak up on me!   I do much better with holidays like Christmas that have a set date every single year.  Slipping a holiday in randomly (or so it seems,) just throws me off every time!

I guess that’s why I haven’t ever been very good at doing all of the little crafty things in the Easter season.  Well, that and the fact that I’m never very good at doing little crafty things, haha.

I have promised Levi that we will decorate Easter eggs later this week, and I’m thinking that a big Easter egg hunt with friends on our property would be fun for Easter afternoon.

Otherwise our Easter is usually quite simple.  We go to church, hang with friends, and have a nice big dinner on the deck.

I wanted to create a special dessert to share after what will probably be a day filled with not-so-healthy food (my boys love ham on Easter.)  These cheesecake cups, made with part light cream cheese, and part greek yogurt, turned out amazing.  With a  little toasted coconut in the crust and more sprinkled on top, along with fresh papaya, they are going to be the perfect finish to our day!

Well, that and more jelly beans, of course.   Little fingers can’t resist jelly beans…Here’s the printable recipe:



1 cup graham cracker crumbs

1/4 cup melted butter

2 Tablespoons sugar

zest of one lemon (I used lemon/lime.)

2 Tablespoons toasted coconut flakes


8 oz. light cream cheese, softened

8 oz vanilla greek yogurt

1/4 cup sugar

2 large egg whites

1 tablespoon all-purpose flour

1 tsp. vanilla

juice of one lemon (lime, or lemon-lime.)

1/4 cup sugar

TOPPING:  2-3 Tablespoons toasted coconut

Papaya or fruit of choice, cut into bite-sized pieces.


1.  Heat oven to 350 degrees.

Line cupcake tin with liners.

2.  When oven is heated, spread approximately 1/4-1/2 cup flaked coconut on a baking sheet.  Bake for 5-7 minutes, watching closely that it doesn’t burn.  (I always make extra because we all munch on what we don’t use. :))

3.  For crust, combine graham cracker crumbs, melted butter, lemon-lime zest, toasted coconut, and sugar.  Press into cupcake liners.  I use a spoon or something with a small flat bottom to press down well.  Bake for 10 minutes, or until golden but not burned.  Let cool on a wire rack for fifteen minutes while you make filling.

4.  For filling, gently beat cream cheese, sugar, lemon juice, and vanilla until smooth using an electric mixer.  Gradually add the greek yogurt, egg whites, and flour.  Do not over beat.  Pour into the cupcake liners filling about half-way.

5.  Bake for 15-20 minutes, or until firm.  Center should be almost set.  Cool to room temperature, then refrigerate for an hour or two.  Before serving, top with more toasted coconut, and papaya.


Here’s a few more fun Easter ideas from around the web…

What a great idea!  Place small glow-sticks inside plastic eggs…

My boys would love to do an Easter Egg hunt in the dark!

Here is one idea that I will absolutely be using this year.   (Am I the last person to discover this?)

(If I had girls…) So pretty! glitter eggs…

These  Easy Hipster Easter eggs, look like fun!

Have you ever made Easter Resurrection Rolls.?  I haven’t. Maybe this will be my year.

(Baking + a spiritual lesson?  SO Homeschoolesque!)

My friend Megan shared 10 Easy and Elegant Egg Recipes for Easter.  YUM!!

Shanna’s Easter Coconut Lemon Cake blows my mind.  I could just look at her pictures all day long.

Easter Cross Wreath.  I love it.  A DIY here.

Finally, to give your family some hands-on lessons for the Easter season,  I highly recommend this  Sense of the Resurrection, ebook!  Though you can use it for weeks leading up to Easter, you can also get it now and jump in this week.  (And then keep it for next year!)  It is full of readings and activities to help your little ones get involved, and get focused on Jesus in the Easter season.

Have an awesome Holy Week.  Stop and enjoy it all.   You’ve got time.

Much Aloha,


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