Brazilian recipe
Pineapple and Coconut Filling for Pastel (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastel brings together bright fruitiness and coconut texture in a simple, classic sweet filling.
0.0 / 5 by 0 Reviews
Ingredients
2 cups chopped pineapple
3 tablespoons sugar
100 g grated coconut
3 tablespoons sugar
100 g grated coconut
Where to find ingredients
Look for pineapple in the fresh produce section, sugar in the baking aisle, and desiccated coconut or grated coconut in the dried goods or baking section of supermarkets and public markets. If fresh grated coconut is unavailable, desiccated coconut is a suitable substitute.
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
- Combine the ingredients well
- Remove from the heat and let it cool completely before using as a filling for the pastries
Observations
A sweet filling that balances the flavor of the fruit beautifully. It is essential to let the syrup cook down well so the pastel does not turn out too moist, and to let it cool completely so the pastry stays crisp.
Ratings and comments