Brazilian recipe
Pineapple and Coconut Pastel Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastéis is a classic, irresistible combination that marries the refreshing acidity of the fruit with the texture of coconut in one simple preparation.
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Ingredients
2 cups chopped pineapple
3 tablespoons sugar
100g shredded coconut
3 tablespoons sugar
100g shredded coconut
Where to find ingredients
You can find fresh pineapple in the produce section of local supermarkets or markets. Shredded coconut and granulated sugar are available in the baking aisle of any grocery store.
Preparation method
- Place the chopped pineapple and sugar in a saucepan.
- Cook over medium heat.
- Stir occasionally until all the fruit liquid has evaporated.
- Add the shredded coconut to the mixture.
- Combine all the ingredients well.
- Remove from heat and let it cool completely before using to fill the pastéis.
Observations
This sweet filling option offers a perfect balance of fruit flavors. It is crucial to ensure the syrup reduces thoroughly during cooking so the pastry doesn't become soggy, and always let the mixture cool completely before filling to keep the dough crisp.
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