Brazilian recipe
Pineapple and Coconut Filling for Pastries (Recheio de pastel de abacaxi com coco)
This pineapple and coconut pastry filling is a classic, irresistible combination that balances the refreshing acidity of the fruit with the texture of shredded coconut.
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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
You can find these ingredients at local supermarkets, produce markets, or specialized greengrocers. If fresh pineapple is unavailable, canned pineapple (drained) can be used as a substitute.
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.
- Combine the ingredients well.
- Remove from heat and let it cool completely before using as a pastry filling.
Observations
This sweet filling option offers a perfect balance of fruit flavors. It is essential to ensure that the syrup reduces well during cooking so the pastry does not become soggy. Additionally, allow the mixture to cool completely before use to maintain the crispness of the dough.
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