These dainty, decorative, elegant baskets are an attractive and delicious addition to the Christmas platter. It consists of a base topped with a sweet coconut filling. The canapés are made of shortcrust pastry, crumbly and resembling a tartlet. They can be prepared ahead with the filling put together a day before Christmas. Unlike the canapés you get in the market which are deep fried, these are baked, firm and hold their shape when you take a bite. Tender and tasty, they don't even get soggy or soft when filled.
The coconut filling is very easy to make in minutes either moist and succulent or firm and chewy. Depending on the way sugar is cooked, it will give the desired results. When the sugar syrup is heated to a soft ball stage with the coconut incorporated and cooked until the mixture leaves the sides of the pan will yield a filling that solidifies on cooling. Also, known as cordial. Inclusion of cashewnuts in the mixture contribute to a pleasant bite, while vanilla enhances the overall flavour. When done, it is divided, coloured and stuffed in the baked canapés. Finished, adorned with sprinkles.
The coconut filling is very easy to make in minutes either moist and succulent or firm and chewy. Depending on the way sugar is cooked, it will give the desired results. When the sugar syrup is heated to a soft ball stage with the coconut incorporated and cooked until the mixture leaves the sides of the pan will yield a filling that solidifies on cooling. Also, known as cordial. Inclusion of cashewnuts in the mixture contribute to a pleasant bite, while vanilla enhances the overall flavour. When done, it is divided, coloured and stuffed in the baked canapés. Finished, adorned with sprinkles.
Christmas Coconut Baskets/Tartlets
(Yields 12)
You will need the following:
12 canapé moulds (2 and 1/4-inches wide from top)
3-inch round cutter
a baking sheet
1 tablespoon oil for greasing
Pastry
Ingredients:
3/4 cup all-purpose flour
1 tablespoon vegetable shortening
3 tablespoons ice-cold water
a pinch of salt
Method:
Sift the flour and salt into a bowl. Add the shortening and rub into the flour until it resembles coarse crumbs.
Gradually, stir in the water and with a fork, moisten the dough. Then use your fingers to gently form a ball. If required, drizzle few extra drops of water. Cover dough with a plastic wrap and refrigerate for 30 minutes until easy to roll.
Grease moulds with oil and set aside.
On a lightly floured surface, roll the dough from the centre to the edges to form a circle of 1/8-inch thickness. Using a 3-inch round cutter, cut circles and place them into the moulds. Cover with a small piece of plastic wrap and place another mould on top, press firmly.
Remove the top mould and trim off any excess dough around the edges.
Prick the bottom of the shell with a fork to prevent the crust from bubbling during baking.
Reuse scraps until all the dough is used.
Preheat oven to 350 F or 180 C.
Place moulds in a baking sheet and bake for 20 to 25 minutes until brown.
Remove canapés from mould and set aside to cool. They will slide out easily from the mould.
Note:
Filling
Ingredients:
1 and 1/2 cups fresh grated coconut (white flesh only)
1/2 cup water
4 and 1/2 tablespoons white granulated sugar
6 cashewnuts (finely chopped)
1/2 teaspoon vanilla extract
edible red and green liquid food colours
sprinkles
a tiny pinch of salt
Method I:
In a pan, heat sugar with water until dissolved. Add the coconut, stir until mixture is dry with no moisture. Incorporate the cashewnuts, vanilla and salt. Remove from heat.
Divide the mixture into three equal portions. Colour one with a couple of drops of red colour and the other with green colour. Leave the third portion white or use a different colour, as desired. Fill into the baked pastry shell and decorate with sprinkles.
Method II:
To make coconut cordial (firm and chewy), besides the above ingredients, an extra one; egg white is required.
In a pan, heat sugar and water to a soft ball stage. To test, drop a small amount of the syrup into a bowl of ice-cold water. It should form into a soft flexible ball. Add the coconut and keep stirring until the mixture leaves the sides of the pan. Incorporate the cashewnuts, vanilla and salt. Take off the heat and vigorously stir in an egg white to prevent it from scrambling.
While mixture is still warm and before it starts to solidify, divide into three, colour and fill as indicated above.
Note:
(Yields 12)
You will need the following:
12 canapé moulds (2 and 1/4-inches wide from top)
3-inch round cutter
a baking sheet
1 tablespoon oil for greasing
Pastry
Ingredients:
3/4 cup all-purpose flour
1 tablespoon vegetable shortening
3 tablespoons ice-cold water
a pinch of salt
Method:
Sift the flour and salt into a bowl. Add the shortening and rub into the flour until it resembles coarse crumbs.
Gradually, stir in the water and with a fork, moisten the dough. Then use your fingers to gently form a ball. If required, drizzle few extra drops of water. Cover dough with a plastic wrap and refrigerate for 30 minutes until easy to roll.
Grease moulds with oil and set aside.
On a lightly floured surface, roll the dough from the centre to the edges to form a circle of 1/8-inch thickness. Using a 3-inch round cutter, cut circles and place them into the moulds. Cover with a small piece of plastic wrap and place another mould on top, press firmly.
Remove the top mould and trim off any excess dough around the edges.
Prick the bottom of the shell with a fork to prevent the crust from bubbling during baking.
Reuse scraps until all the dough is used.
Preheat oven to 350 F or 180 C.
Place moulds in a baking sheet and bake for 20 to 25 minutes until brown.
Remove canapés from mould and set aside to cool. They will slide out easily from the mould.
Note:
- The canapés will shrink when baking. To prevent shrinkage, place an empty mould on top of the shell or line with parchment paper and then, fill with dried beans or pie weight. Remove the top mould or beans and parchment paper few minutes before taking out the pastry from the oven so that the crust will brown evenly.
- Crisco shortening was used, which can be replaced with cold unsalted butter. If salted butter is used, omit the salt.
- Step by step pictures on how to make canapés, click here.
- If desired, skip making the canapés and use store-bought ones.
Filling
Ingredients:
1 and 1/2 cups fresh grated coconut (white flesh only)
1/2 cup water
4 and 1/2 tablespoons white granulated sugar
6 cashewnuts (finely chopped)
1/2 teaspoon vanilla extract
edible red and green liquid food colours
sprinkles
a tiny pinch of salt
Method I:
In a pan, heat sugar with water until dissolved. Add the coconut, stir until mixture is dry with no moisture. Incorporate the cashewnuts, vanilla and salt. Remove from heat.
Divide the mixture into three equal portions. Colour one with a couple of drops of red colour and the other with green colour. Leave the third portion white or use a different colour, as desired. Fill into the baked pastry shell and decorate with sprinkles.
Method II:
To make coconut cordial (firm and chewy), besides the above ingredients, an extra one; egg white is required.
In a pan, heat sugar and water to a soft ball stage. To test, drop a small amount of the syrup into a bowl of ice-cold water. It should form into a soft flexible ball. Add the coconut and keep stirring until the mixture leaves the sides of the pan. Incorporate the cashewnuts, vanilla and salt. Take off the heat and vigorously stir in an egg white to prevent it from scrambling.
While mixture is still warm and before it starts to solidify, divide into three, colour and fill as indicated above.
Note:
- I have used the first method to prepare the filling.
- John enjoyed the coconut basket and said it tasted like Bounty Coconut Milk Chocolate.
- Increase or decrease sugar, as desired.