Brazilian recipe
Pineapple and Coconut Filling for Pastel (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling is a classic, irresistible choice for a sweet pastel, pairing the refreshing acidity of fresh fruit with the textured sweetness of coconut.
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Ingredients
2 cups pineapple, diced
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 any local grocery store. Shredded coconut is available in the baking aisle; unsweetened desiccated coconut is recommended for better texture control. If unavailable, finely shredded sweetened coconut can be used as a substitute, though you may need to reduce the added sugar accordingly.
Preparation method
- Place the diced 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.
- Fold in well to incorporate all ingredients.
- Remove from heat and let it cool completely before using as a filling for the pastéis.
Observations
This sweet filling option offers a perfect balance of tropical flavors. It is crucial to ensure that the syrup reduces completely during the cooking process to prevent the pastel from becoming soggy, and always let the mixture cool down entirely before filling to maintain the crunchiness of the fried pastry.
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