Brazilian recipe
Pineapple and Coconut Pastry Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for sweet pastries is an irresistible classic, perfectly balancing the refreshing acidity of the fruit with the creamy texture of coconut.
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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
You can find fresh pineapples and grated coconut in local market produce sections or general grocery stores. If fresh coconut is unavailable, packaged desiccated coconut found in the baking aisle is an acceptable substitute.
Preparation 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 grated coconut to the mixture.
- Combine all ingredients thoroughly.
- Remove from heat and let it cool completely before using to fill the pastries.
Observations
This sweet filling option offers a perfect harmony between fruit flavors. It is crucial to ensure the syrup reduces completely during cooking to prevent the pastry from becoming soggy. Additionally, let the mixture cool entirely before filling to maintain the crispness of the dough.
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