Brazilian recipe
Pineapple Coconut Pastel Filling
This pineapple coconut filling for pastéis is a classic and irresistible combination, uniting the refreshing acidity of the fruit with the texture of coconut in a simple preparation.
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Ingredients
2 cups pineapple, chopped
3 tablespoons sugar
100g shredded coconut
3 tablespoons sugar
100g shredded coconut
Where to find ingredients
Fresh pineapples can be found in the produce section of most supermarkets and grocery stores. Look for ones that are firm with a sweet aroma.
Granulated sugar is a pantry staple and available in the baking aisle of all supermarkets.
Shredded coconut can be found in the baking aisle of supermarkets, often near other baking ingredients like flour and sugar. It may also be available in specialty food stores.
Granulated sugar is a pantry staple and available in the baking aisle of all supermarkets.
Shredded coconut can be found in the baking aisle of supermarkets, often near other baking ingredients like flour and sugar. It may also be available in specialty food stores.
Method
- Place the chopped pineapple and sugar in a saucepan
- Cook over medium heat
- Stir occasionally until all the liquid from the fruit has evaporated
- Add the shredded coconut to the mixture
- Incorporate the ingredients well
- Remove from heat and let cool completely before using to fill pastéis
Notes
A sweet filling option that perfectly balances the flavor of the fruits. It is essential to ensure that the syrup dries well during cooking so that the pastel does not become too moist, and to let it cool completely to maintain the crispness of the dough.
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