Brazilian recipe
Pineapple and Coconut Filling for Pastéis (Recheio de pastel de abacaxi com coco)
This pineapple and coconut filling offers a classic, irresistible flavor profile, perfectly balancing the refreshing tartness of the fruit with the rich texture of coconut.
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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 in the produce section of local street markets or grocery stores. Grated coconut and granulated sugar are available in the baking or dry goods aisles of any supermarket.
Preparation method
- Place the chopped pineapple and sugar into a saucepan.
- Cook over medium heat.
- Stir occasionally until all of the fruit liquid has evaporated.
- Stir the grated coconut into the mixture.
- Combine all ingredients thoroughly.
- Remove from heat and let it cool completely before using as a filling for the pastéis.
Observations
This sweet filling is an ideal choice for those who love a balanced fruit-forward treat. The secret lies in cooking the mixture down thoroughly; you must ensure the syrup evaporates completely to prevent the pastry from becoming soggy. Furthermore, allowing the filling to cool entirely before assembly is crucial to maintaining the desired crispness of the dough.
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