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Creamy Pineapple & Coconut Empanadas

Creamy Pineapple & Coconut Empanadas
Makes:
12 empanadas
Prep Time:
20
minutes
Total Time:
55
minutes
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.

In this recipe:


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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

Directions:

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.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

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

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    Creamy Pineapple & Coconut Empanadas

    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

     

    Directions

    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.

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