Brazilian recipe
Pineapple and Coconut Filling for Pastel
This pineapple and coconut filling for authentic Brazilian pastéis is a classic, irresistible combo that balances the fruit's refreshing tang with the richness of shredded coconut in one simple prep.
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Ingredients
2 cups chopped pineapple
3 tablespoons sugar
100g shredded coconut
3 tablespoons sugar
100g shredded coconut
Where to find ingredients
Pineapple: Look for fresh, ripe pineapple in the produce section of any local supermarket. Sugar: Use standard granulated white sugar found in the baking aisle. Shredded coconut: You can find this in the baking or international foods aisle; look for 'unsweetened' shredded or desiccated coconut. If you have trouble finding these, check the specialty section for international products or an online grocer that carries Latin American pantry staples.
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 shredded coconut to the mixture
- Fold the ingredients together well
- Remove from the heat and allow to cool completely before using to fill the pastéis
Observations
A sweet filling option that hits the perfect balance between fruitiness and texture. It is essential to ensure the juices reduce well during cooking so the pastry doesn't become soggy, and always let the filling cool down completely before filling your pastéis to keep the crust nice and crispy.
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