Brazilian recipe
Pineapple and Coconut Pastel Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastel is a classic and irresistible pairing, combining the refreshing tartness of the fruit with the texture of coconut in a simple preparation.
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Ingredients
2 cups chopped pineapple
3 tablespoons sugar
100g grated coconut
3 tablespoons sugar
100g grated coconut
Where to find ingredients
You can find fresh pineapple and grated coconut at any local market or grocery store produce section. If you prefer a shortcut, dried shredded coconut is widely available in the baking aisle.
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 grated coconut to the mixture.
- Incorporate the ingredients well.
- Remove from the heat and allow to cool completely before using to fill the pastéis.
Observations
This sweet filling option provides a perfect balance of fruit flavors. It is crucial to ensure the syrup reduces well during cooking so the pastry doesn't become soggy, and it must cool completely before use to maintain the crispness of the dough.
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