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Creamy Pineapple & Coconut Empanadas

Creamy Pineapple & Coconut Empanadas
Level
Easy
Prep: 
20 min
Cook 
20 min
Servings
12 empanadas
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.

Key Ingredients

A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can
Ingredients
  • 1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded sweetened coconut
  • 1 cup finely chopped pineapple
  • 3 tablespoons cornstarch
  • 1/3 cup hot water
  • 12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
  • 1 large egg, beaten

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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