Brazilian recipe
Pineapple and Coconut Pastel Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastéis offers a classic, irresistible flavor profile, perfectly balancing the refreshing tartness of the fruit with the texture of shredded coconut.
0.0 / 5 by 0 Reviews
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 and shredded coconut in the produce or baking aisles of local supermarkets or markets throughout the Federated States of Micronesia. If fresh pineapple is unavailable, high-quality canned pineapple chunks in juice can serve as a suitable substitute.
Preparation method
- Place the diced pineapple and the sugar into a saucepan.
- Cook over medium heat.
- Stir occasionally until all of the fruit liquid has evaporated.
- Add the shredded coconut to the mixture.
- Fold the ingredients together thoroughly.
- Remove from heat and let it cool completely before using as filling for the pastéis.
Observations
This sweet filling option strikes an ideal balance between fruity flavors. It is essential to ensure the syrup reduces thoroughly during cooking to prevent the pastry from becoming soggy. Furthermore, be sure to let the filling cool completely before use to maintain the signature crunch of the fried dough.
Ratings and comments