Brazilian recipe
Pineapple and Coconut Pastel Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastéis offers an irresistible, classic combination, perfectly balancing the refreshing acidity of the fruit with the texture of coconut in a 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
You can find fresh pineapples and grated coconut in the produce or baking aisles of local supermarkets. If you cannot find fresh coconut, 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 liquid from the fruit has evaporated.
- Add the grated coconut to the mixture.
- Incorporate all ingredients thoroughly.
- Remove from heat and let it cool completely before using as a filling for the pastéis.
Observations
This sweet filling option provides a balanced fruit flavor profile. It is essential to ensure the syrup reduces completely during the cooking process to prevent the pastry from becoming soggy. Furthermore, you must allow the mixture to cool down entirely before filling to maintain the signature crispness of the fried dough.
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