Best 2 Coconut Empanadas Recipes

Indulge in the delectable flavors of the Philippines with these delightful coconut empanadas. These golden pockets of pastry are filled with a luscious mixture of shredded coconut, sugar, and spices, creating a sweet and aromatic filling. The empanadas are then fried until golden brown, resulting in a crispy outer layer and a soft and chewy interior. This recipe collection offers a variety of empanada recipes, including a traditional coconut filling, a unique ube halaya filling, and a savory chicken filling. Each recipe is carefully crafted to provide a unique and unforgettable culinary experience. Whether you prefer sweet or savory, these coconut empanadas are sure to satisfy your taste buds and leave you craving more.

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:

When working with coconut, always grate fresh coconut or use unsweetened shredded coconut for the best flavor and texture.
If you don't have coconut oil, you can substitute it with vegetable oil or unsalted butter.
To make the dough easier to work with, chill it in the refrigerator for at least 30 minutes before rolling it out.
If you don't have a pastry brush, you can use a spoon to spread the egg wash on the empanadas before baking.
Be careful not to overfill the empanadas, as they may burst open during baking.
Bake the empanadas until they are golden brown and the filling is hot and bubbly.

Conclusion:

Coconut empanadas are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. With their sweet and savory filling, crispy crust, and ease of preparation, these empanadas are sure to be a hit at your next party or gathering. So next time you're looking for a tasty and unique treat, give these coconut empanadas a try!