Brazilian recipe
Pineapple and Coconut Pastry Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastéis offers a classic, irresistible pairing, balancing the fruit’s refreshing acidity with the texture of coconut in a straightforward 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
You can find fresh pineapple and sugar in the produce and baking aisles of local markets. Grated coconut is commonly available in the baking or snack sections. If fresh coconut is unavailable, desiccated or shredded coconut serves as a suitable alternative.
Preparation method
- Place the chopped pineapple and sugar in a saucepan.
- Cook over medium heat.
- Stir occasionally until all the fruit liquid has evaporated.
- Add the grated coconut to the mixture.
- Incorporate the ingredients well.
- Remove from heat and let it 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 well during cooking so the pastry doesn't become overly moist; furthermore, allow it to cool completely before assembly to ensure the dough remains crispy.
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