Best 2 Coconut Empanadas Recipes

Embark on a culinary journey with our guide to the delectable treat known as coconut empanadas. These delightful pastries, with their crispy outer shells and tender, coconut-filled centers, captivate taste buds and transport you to a tropical paradise. Discover the secrets behind crafting the perfect coconut empanada, from selecting the right ingredients to mastering the art of folding and sealing. Let us guide you through a step-by-step exploration of this delightful recipe, ensuring that your homemade coconut empanadas become a cherished tradition in your kitchen.

Let's cook with our recipes!

PINEAPPLE COCONUT EMPANADAS

Pineapple Coconut Empanadas image

These tasty little treats can be habit forming. I found the recipe in a grocery store circular and have made them several times since.

Provided by Susie D

Categories Dessert

Time 48m

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening
1 tablespoon sour cream
1/2 cup chilled water, plus
1 teaspoon chilled water
2 (20 ounce) cans crushed pineapple, well drained
1 cup sugar or 1 cup Splenda sugar substitute
1 1/2 cups flaked coconut
1 teaspoon vanilla
3 tablespoons all-purpose flour
1/4 cup sweetened condensed milk

Steps:

To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
Pierce empanadas with a fork and brush tops with sweetened condensed milk.
Bake for 18 minutes or until golden.
Cool& serve.

COCONUT EMPANADAS

Coconut Empanadas image

Empanadas are common in Central America. This version comes from Nicaragua and is a sweet dessert empanada.

Provided by Lynette !

Categories Other Desserts

Time 1h50m

Number Of Ingredients 16

Ingredients

1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 c shortening
1 egg
1/4 c milk
3/4 c sugar
3 Tbsp butter
1/3 c sweetened condensed milk
1 1/2 c flaked coconut
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 c water
milk
sugar

Steps:

1. For the dough, stir together the flour, baking powder, and salt. Cut in the shortening until the pieces are the size of small peas. Beat together the milk and egg. Add to the flour mixture, stirring till combined. Form the dough into a ball. Cover and chill for 1 hour.
2. In a saucepan, combine sugar and 1/4 cup water. Cook and stir until the mixture is bubbly and the sugar is dissolved.
3. Reduce heat and add the butter and sweetened condensed milk, stirring until the butter is melted. Stir in the coconunt, salt, nutmeg, and cinnamon. Cool.
4. Divide the dough into 8 portions.
5. On a lightly floured surface, roll each dough portion into a 6 inch circle. Place 3 tablespoons coconut mixture on each dough circle, slightly off center.
6. Moisten the edges with water, Fold in half and seal with a fork.
7. Place on a baking sheet. Brush with more milk and sprinkle with sugar. Bake in a 400° oven for 15 minutes or until golden.

Tips:

For the perfect empanada dough, ensure the butter is very cold and cut into small pieces. This will help create a flaky dough.
Use a large bowl to mix the dough. This will give you enough space to work and prevent the dough from sticking to the sides of the bowl.
Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour and make the dough strong.
Chill the dough for at least 30 minutes before rolling it out. This will help the dough relax and make it easier to work with.
When filling the empanadas, be sure to leave a little space around the edges. This will help prevent the filling from leaking out.
Crimp the edges of the empanadas tightly. This will help seal in the filling and prevent the empanadas from opening up during baking.
Bake the empanadas in a preheated oven. This will help ensure that they cook evenly.
Let the empanadas cool slightly before serving. This will help prevent the filling from running out.

Conclusion:

Coconut empanadas are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings to choose from, there's sure to be a coconut empanada that everyone will love. So next time you're looking for a new and exciting recipe, give coconut empanadas a try!