Brazilian recipe
Brazilian Pineapple and Coconut Filling (recheio de pastel de abacaxi com coco)
This pineapple and coconut filling for pastel is a classic and irresistible combo, pairing the refreshing tang of fresh fruit with the rich texture of shredded coconut in a simple, fuss-free preparation.
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Ingredients
2 cups chopped pineapple
3 tablespoons sugar
100g desiccated coconut
3 tablespoons sugar
100g desiccated coconut
Where to find ingredients
Pineapple and sugar are staples found in any local grocery store produce or pantry section. For desiccated coconut, check the baking aisle or the section dedicated to tropical ingredients in larger supermarkets. If you cannot find desiccated coconut, you can use high-quality shredded coconut, though the texture of the original recipe relies on the finer, drier consistency of desiccated coconut.
Preparation method
- Place the chopped pineapple and sugar into a saucepan
- Cook over medium heat
- Stir occasionally until all the fruit liquid has evaporated
- Add the desiccated coconut to the mixture
- Stir everything together until well combined
- Remove from the heat and allow to cool completely before using to fill the pastéis
Observations
A sweet filling option that perfectly balances the fruit flavors. It's crucial to make sure the syrup cooks down well so your pastry doesn't get soggy, and always let it cool completely to keep the dough nice and crispy.
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