Pink coconut baskets with summer fruit salad

Fruit baskets are an easy-to-prepare recipe that can surprise friends and family with their natural fragrance.

In addition, with our natural food coloring, made from extracts of edible fruits, vegetables and plants, you will give a pink hue that will make your dish even more appetizing.

For the filling of the baskets you can opt for custard, jam, ice cream or cottage cheese.

Our food blogger, on the other hand, thoughtfully included a fruit salad inside them. The result? Freshness, wholesomeness and crunchiness in one “dish.”

As if that were not enough, he chose to use, along with our Pastry flour, raped coconut. This “little” detail gives the baskets a refined and exotic taste.

But let’s proceed with the recipe.

Ingredients for 8 people

For the baskets:

• 200 g of pastry flour
• 100 g of raped coconut
• 4 g Taste and Color Pink
• 100 ml cold white wine
• 60 g of cold butter
• 1 pinch of salt

For the fruit salad:

• about twenty cherries
• 1 granny smith apple
• 1 crisp red apple
• 1 crisp pink apple (pink lady type)
• 1 bunch of pink grapes
• 16 strawberries
• 1 white nectarine peach
• 1 walnut peach
• 1 peach snuffbox
• 3 apricots
• 1 pear thigh

For seasoning:

• the juice of one orange
• 2 tablespoons of whole brown sugar

To complete:

• a sprinkling of powdered sugar

Preparation of baskets

1. Pour the Pastry flour, raped coconut, a pinch of salt, and food coloring into the mixer. Mix it all together.
2. Add the diced cold butter and start kneading, adding the wine in a trickle.
3. Knead until the mixture is smooth.
4. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for half an hour.
5. Preheat the oven to 180°C (350°F) and, while it reaches temperature, form the baskets.
6. Roll out the dough with a rolling pin into a thin sheet on a lightly floured surface and cut out 8 disks 12 cm in diameter.
7. Take 8 single-serving aluminum molds (8 cm diameter) and turn them upside down. Use the dough circles to cover the molds and lay them on a drip pan.
8. Bake for 12 minutes, then turn them over and remove the mold. Bake them for 1 minute more and let them cool.

Preparation of fruit salad:

1. Wash all the fruit and cut it into both slices and wedges.
2. Transfer the fruit to a bowl and season with orange juice and brown sugar.
3. Fill the baskets with the fruit salad, sprinkle with a little powdered sugar and serve immediately.

Tips for Memorable Fruit Baskets

• Fruit baskets are prepared without sugar. We prefer to take advantage of the natural sweetness of coconut. However, if you like sweeter baskets, add2 tablespoons of sugar to themixture.
• With the excess dough, you can form small cookies to serve along with the baskets.
• Fill the baskets with the fruit salad just before serving. Otherwise, they will absorb all the moisture from the fruit, losing–in fact–all their fragrance.
• You can prepare the baskets even a day in advance. The important thing is to store them outside the refrigerator, wrapped with aluminum foil.

For the recipe, thanks to Elena of Conunpocodizucchero.it.