Brazilian recipe
Sweet Pineapple and Coconut Pastel Filling
This pineapple and coconut filling for pastéis is a classic, irresistible combo that balances the refreshing tang of fruit with the sweet texture of coconut in an easy-to-make sweet treat.
0.0 / 5 by 0 Reviews
Ingredients
2 cups chopped pineapple
3 tablespoons sugar
100g grated coconut
3 tablespoons sugar
100g grated coconut
Where to find ingredients
Pineapple: Easily found fresh at local markets or supermarkets in the produce section. Sugar: Standard granulated white sugar available in any grocery shop. Grated coconut: You can find desiccated or shredded coconut in the baking aisle of major supermarkets or at local spice shops. For the best result, use fresh grated coconut if available at local markets.
Preparation method
- Place the chopped pineapple and sugar into a saucepan
- Cook over medium heat
- Stir occasionally until all the fruit liquid has evaporated
- Fold in the grated coconut
- Mix everything well until fully combined
- Remove from the heat and let it cool completely before using to fill your pastéis
Observations
A perfect sweet filling that hits that fruit-forward balance. The key here is to cook it until the syrup thickens and dries out properly, so your pastéis don't get soggy. Always let the filling cool down completely before folding it into the dough to keep that signature crunch.
Ratings and comments