Brazilian recipe
Pineapple and Coconut Pastry Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastéis offers a classic, irresistible pairing that balances the refreshing acidity of the fruit with the rich texture of coconut.
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Ingredients
2 cups of diced pineapple
3 tablespoons of sugar
100g of grated coconut
3 tablespoons of sugar
100g of grated coconut
Where to find ingredients
You can find fresh pineapple and sugar at local open-air markets or grocery stores. Grated coconut is commonly available in the baking aisles of supermarkets. If you cannot find fresh coconut, desiccated coconut works well as a substitute.
Preparation method
- Place the diced pineapple and sugar into a saucepan.
- Cook over medium heat.
- Stir occasionally until all of the fruit liquid has evaporated.
- Add the grated coconut to the mixture.
- Combine all the ingredients well.
- Remove from heat and let it cool completely before using to fill the pastéis.
Observations
This sweet filling option perfectly balances the fruit flavours. It is essential to ensure the syrup reduces well during cooking so the pastry does not become soggy, and to let it cool completely to maintain the crispness of the dough.
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