Creamy Pineapple & Coconut Empanadas

Creamy Pineapple & Coconut Empanadas

In this recipe:

This recipe has not been reviewed.
This Looks YUMMY!
1
20 min.
prep
55 min.
total
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.

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
Store Locator »
COMBINE sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.



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.



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



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.



BAKE for 15 minutes or until golden. Serve warm.

What did you think? Share Your Review »

Be the first to review this recipe!


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.

PRIVACY

Thank you!

Your email address has been added to the monthly newsletter subscription list.