Brazilian recipe
Pineapple and Coconut Filling for Pastel (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling is a classic, irresistible combination, blending the fruit's refreshing acidity with the texture of coconut in a simple, straightforward preparation.
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Ingredients
2 cups pineapple, finely chopped
3 tablespoons sugar
100g grated coconut
3 tablespoons sugar
100g grated coconut
Where to find ingredients
Fresh pineapples and sugar are easily sourced from local vegetable markets (sabzi mandi) or supermarkets. Grated coconut can be found in the dry fruits or baking section of any grocery store; fresh scraped coconut is an excellent substitute for a more authentic texture.
Preparation method
- Place the chopped pineapple and sugar into a saucepan.
- Cook over medium heat.
- Stir occasionally until all the liquid from the fruit has evaporated.
- Add the grated coconut to the mixture.
- Mix the ingredients well until thoroughly incorporated.
- Remove from heat and let it cool down completely before using it as a filling for the pastéis.
Observations
This sweet filling option offers a perfect balance of fruit flavors. It is essential to ensure the syrup evaporates completely during the cooking process to prevent the pastry from becoming soggy; furthermore, always allow it to cool down entirely to preserve the crispness of the dough.
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