Brazilian recipe
Pineapple and Coconut Pastel Filling (Recheio de pastel de abacaxi com coco)
This pineapple and coconut pastel filling is a classic, irresistible combination, bringing together the fruit’s bright acidity and the texture of coconut 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 fresh pineapple and desiccated coconut in the fresh produce, baking, and dried ingredients sections of supermarkets or wet markets in Singapore.
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 cool completely before using as a filling for the pastries
Observations
A sweet filling that balances the fruit’s flavour beautifully. It is essential to let the syrup reduce properly during cooking so the pastel does not turn out too wet, and to leave it to cool completely so the pastry stays crisp.
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