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 flavor profile, perfectly balancing the tartness of the fruit with the rich texture of shredded coconut.
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Ingredients
2 cups chopped pineapple
3 tablespoons sugar
100g shredded coconut
3 tablespoons sugar
100g shredded coconut
Where to find ingredients
You can find fresh pineapple and coconut at local produce markets or greengrocers. Shredded coconut and sugar are available in the baking aisles of most supermarkets.
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 shredded coconut to the mixture.
- Incorporate the ingredients well.
- Remove from the heat and allow to cool completely before using as a filling for the pastéis.
Observations
This sweet filling is an excellent way to achieve a harmonious balance of fruity flavors. It is crucial to ensure that the syrup reduces thoroughly during cooking so the pastry does not become soggy. Furthermore, allow the mixture to cool completely before assembly to ensure the dough remains perfectly crispy.
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