Brazilian recipe
Pineapple and Coconut Filling for Pastel (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling offers an irresistible and classic flavor profile, pairing the bright acidity of fresh fruit with the rich texture of shredded coconut in a simple, well-balanced mixture.
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Ingredients
2 cups of chopped pineapple
3 tablespoons of granulated sugar
100g of desiccated coconut
3 tablespoons of granulated sugar
100g of desiccated coconut
Where to find ingredients
You can find fresh pineapples at local produce markets (often sold whole or sliced). Desiccated coconut and granulated sugar are available in the baking aisles of major supermarkets and neighborhood grocery stores.
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 desiccated coconut to the mixture.
- Combine all the ingredients well.
- Remove from the heat and allow to cool completely before using as filling for your pastéis.
Observations
This sweet filling option strikes a perfect balance between fruity flavors. It is essential to ensure the syrup reduces completely during cooking so the pastry remains crisp and does not get soggy. Always allow the mixture to cool down entirely before filling your dough to preserve the crunchiness of the fried pastry.
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