Brazilian recipe
Pineapple and Coconut Filling for Pastel (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastéis offers a classic, irresistible contrast, blending the fruit's refreshing acidity with the texture of coconut in a simple, well-balanced preparation.
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Ingredients
2 cups pineapple, finely chopped
3 tablespoons sugar
100g grated coconut
3 tablespoons sugar
100g grated coconut
Where to find ingredients
Pineapples and sugar are staples found in any local supermarket produce or pantry aisles. Grated coconut can be found in the baking supplies section; if fresh coconut is unavailable, desiccated or shredded coconut serves as an excellent substitute.
Preparation method
- Place the chopped pineapple and sugar into a saucepan.
- Cook over medium heat.
- Stir occasionally until all the fruit liquid has evaporated.
- Add the grated coconut to the mixture.
- Fold the ingredients together well until thoroughly incorporated.
- Remove from the heat and allow to cool completely before using to fill the pastéis.
Observations
This sweet filling option strikes a perfect balance of fruit flavors. It is essential to ensure the syrup reduces thoroughly during cooking so the pastry does not become soggy, and to let it cool completely before filling to maintain the crust's signature crunch.
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