Brazilian recipe
Pineapple and Coconut Pastry Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastries is a classic, irresistible pairing, bringing the fruit's bright acidity together with coconut texture in a simple preparation.
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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, sugar, and desiccated coconut in the fruit and baking aisles of local supermarkets, produce markets, or grocery shops. Unsweetened shredded coconut can be used as a substitute for grated coconut if needed.
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
- Mix the ingredients together well
- Remove from the heat and let cool completely before using as a filling for the pastries
Observations
A sweet filling that balances fruit flavour beautifully. It is essential to let the syrup cook down well so the pastry does not become too wet, and to let it cool completely to keep the pastry crisp.
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