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 blend that pairs the refreshing acidity of fruit with the rich texture of coconut in one simple preparation.
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Ingredients
2 cups chopped pineapple
3 tablespoons sugar
100g grated coconut
3 tablespoons sugar
100g grated coconut
Where to find ingredients
Fresh pineapples and grated coconut can be found in local produce markets and the grocery section of supermarkets. If fresh coconut is unavailable, desiccated coconut is a suitable substitute.
Preparation method
- Place the chopped pineapple and sugar into a saucepan.
- Cook over medium heat.
- Stir occasionally until all the fruit liquid has evaporated.
- Add the grated coconut to the mixture.
- Fold the ingredients together until well combined.
- Remove from the heat and allow to cool completely before using as filling for the pastéis.
Observations
This sweet filling option provides a perfect balance of fruit flavors. It is essential to ensure the syrup reduces thoroughly during cooking to prevent the pastry from becoming soggy; furthermore, allow it to cool completely before assembly to maintain the crispness of the dough.
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