Brazilian recipe
Pineapple and Coconut Pastel Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastéis offers a classic, irresistible blend, pairing the refreshing acidity of the fruit with the shredded texture of coconut in a simple stovetop preparation.
0.0 / 5 by 0 Reviews
Ingredients
2 cups pineapple, diced
3 tablespoons sugar
100g grated coconut
3 tablespoons sugar
100g grated coconut
Where to find ingredients
Fresh pineapples and shredded coconut are widely available in the produce aisles of local Barbadian markets and supermarkets. If unsweetened grated coconut is unavailable, desiccated coconut can be used as a substitute, though adjust the sugar accordingly.
Preparation method
- Place the diced pineapple and sugar in a heavy-bottomed saucepan.
- Cook over medium heat.
- Stir occasionally until all the fruit liquid has evaporated.
- Fold the grated coconut into the mixture.
- Combine the ingredients thoroughly.
- Remove from heat and allow to cool completely before using to fill the pastéis.
Observations
This sweet filling option strikes a perfect balance between fruit flavors. It is crucial to ensure the syrup reduces well during cooking so the pastry doesn't become soggy, and it must be cooled completely before filling to ensure the dough remains crisp after frying.
Ratings and comments