Brazilian recipe
Sweet Pineapple and Coconut Filling for Pastel (recheio de pastel)
This classic pineapple and coconut filling for pastéis is an irresistible combination, perfectly balancing the refreshing tartness of the fruit with the texture of shredded coconut in a simple, homemade preparation.
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Ingredients
2 cups chopped pineapple
3 tablespoons sugar
100g desiccated coconut
3 tablespoons sugar
100g desiccated coconut
Where to find ingredients
Pineapple: Easily available fresh at local produce markets or supermarkets; look for ripe, sweet fruit. Sugar: Standard white granulated sugar found in any local grocery store. Desiccated coconut: Commonly found in the baking aisle or alongside other dried fruits and nuts in major supermarkets.
Preparation method
- Add the chopped pineapple and sugar to a saucepan
- Cook over medium heat
- Stir occasionally until all the liquid from the fruit has evaporated
- Stir the desiccated coconut into the mixture
- Fold everything together until well combined
- Remove from the heat and allow the filling to cool completely before filling your pastéis
Observations
A sweet filling option that balances fruity flavors with a touch of creaminess. It is essential to ensure the syrup reduces well while cooking so the pastry doesn't become too moist. Let the mixture cool completely before using to ensure the dough maintains its signature crunch.
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