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 combination, bringing together the fruit’s bright tang 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
Find pineapple, sugar, and grated coconut in the fresh produce section, baking aisle, and dry goods section at supermarkets or local markets. If needed, desiccated coconut can be used as a substitute for grated coconut.
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 well
- Remove from the heat and let cool completely before using as pastry filling
Observations
A sweet filling that balances the fruit’s flavour beautifully. It is essential to let the syrup dry well during cooking so the pastry does not become too damp, and to let it cool completely so the pastry stays crisp.
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