Brazilian recipe
Pineapple and Coconut Pastel Filling
This pineapple and coconut filling for pastéis is a classic, irresistible combo that pairs the refreshing tartness of fruit with the sweetness of coconut in an easy homemade treat.
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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: Easily found fresh at local markets or supermarkets; choose a ripe, fragrant fruit. Sugar: Standard white sugar available in any grocery shop. Desiccated coconut: Look for this in the baking aisle or the snacks section of your local supermarket. If you cannot find pre-shredded coconut, you can use fresh grated coconut from the market, though you may need to cook it slightly longer to ensure the filling stays dry.
Preparation method
- Place the chopped pineapple and sugar in a heavy-based pan
- Cook over medium heat
- Stir occasionally until all the fruit liquid has evaporated
- Add the desiccated coconut to the mixture
- Incorporate the ingredients well
- Remove from the heat and allow to cool completely before using as a filling for the pastéis
Observations
This sweet filling perfectly balances the fruity flavors. It is essential to let the mixture reduce well while cooking so the juices evaporate, preventing the pastry from becoming soggy. Make sure to let it cool down completely before assembling your pastéis to keep the dough nice and crispy.
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