Brazilian recipe
Pineapple and Coconut Pastry Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastéis offers a classic, irresistible flavour profile, blending the refreshing acidity of the fruit with the texture of coconut in a straightforward preparation.
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Ingredients
2 cups of diced pineapple
3 tablespoons of sugar
100g of grated coconut
3 tablespoons of sugar
100g of grated coconut
Where to find ingredients
Pineapple and desiccated or shredded coconut can be found in the produce and baking aisles of any local supermarket. If fresh pineapple is unavailable, high-quality tinned pineapple (drained well) may be used as a substitute, though fresh is ideal for the best flavour.
Preparation method
- Place the diced pineapple and sugar into a saucepan.
- Cook over medium heat.
- Stir occasionally until all of the liquid from the fruit has evaporated.
- Add the grated coconut to the mixture.
- Incorporate the ingredients well.
- Remove from the heat and allow to cool completely before using as a filling for the pastéis.
Observations
This sweet filling option provides a perfect balance of fruit flavours. It is essential to ensure the syrup reduces thoroughly during cooking so the pastry does not become soggy, and it must be left to cool completely to maintain the crispness of the dough.
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