I’ve been wanting to make these gorgeous baskets ever since I saw them in a friends house over the holidays. I was thinking about giving it a twist for Easter by tinting the coconut filling pastel colors and giving it a cute little basket handle. I’ve filled this the traditional way but you can use your imagination! Take a look at how you can switch the look from Christmas to Easter!

These tart shells or canape shells can be used in a sweet preparation like this recipe or you can also use it to fill in with a savory filling. And it has a different texture when baked and when it’s fried as shown below.

Easter Coconut Cordial Baskets

3.16 from 32 votes



  • 2 cups all purpose Flour
  • 1 tsp Salt
  • 3 tbsps butter
  • 1/2 cup Water or as required


  • 2 cups sweetened desiccated Coconut
  • 1/2 cup Icing sugar
  • 100 ml sweetened condensed Milk
  • 1-2 tbsps Milk
  • Food colouring as required


  • Add the salt and butter to the flour and work it till crumbly
  • Add water a little at a time and knead
  • Cover the dough with cling film and leave it alone for 15 – 20 mins
  • Roll out the dough till it’s only a few mm thick
  • Using a 7 cms in diameter cookie cutter cut out circles
  • Press the dough into the molds and pierce the bottom with a fork or knife
  • Roll out remaining dough into a rectangle and cut it into 1/2 cm strips
  • Drape over something that will give it a handle shape
  • Bake the cases and the handles for 10 – 15 mins till golden brown, remove and cool
  • Mix the filling ingredients together and heat in the microwave for about 30 secs to help bring it together
  • Divide the filling into 3 parts, leave one natural and tint the other 2 green and pink
  • Fill the cases first with the natural, then the green and the pink
  • While the filling is still soft, insert the handle