Creamy Pineapple & Coconut Empanadas

Official LA LECHERA®
Creamy Pineapple & Coconut Empanadas
Recipe Info - Skill Level
Recipe Info - Serving Size
12 empanadas
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
20 min
Ready in less than one hour, these Creamy Pineapple & Coconut Empanadas feature a delicious flavor combination of Greek yogurt, sweetened coconut and chopped pineapple. Serve these delicious and attractive treats as a snack, appetizer or special dessert.


Make It

Step 1

Combine sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.

Step 2

Combine cornstarch and water in small bowl; stir to dissolve. Gradually stir cornstarch mixture into the condensed milk mixture; stir frequently until combined. Increase heat to high; bring to a quick boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened (it will continue to thicken as it cools). Set aside to cool for 15 to 20 minutes.

Step 3

Preheat oven to 450° F. Grease large baking sheets.

Step 4

Place 1 1/2 heaping tablespoons of pineapple/coconut mixture in center of each empanada disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheets; brush with egg.

Step 5

Bake for 15 minutes or until golden. Serve warm.


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