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    You are in: Home / Dessert / Pineapple Coconut Empanadas Recipe
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    Pineapple Coconut Empanadas

    1/7 Photos of Pineapple Coconut Empanadas

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    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    30 mins

    18 mins

    Susie D's Note:

    These tasty little treats can be habit forming. I found the recipe in a grocery store circular and have made them several times since.

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    Units: US | Metric

    For the dough

    For the filling

    For the glaze


    1. 1
      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).
    2. 2
      Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
    3. 3
      Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
    4. 4
      Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
    5. 5
      To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
    6. 6
      Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
    7. 7
      Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
    8. 8
      Pierce empanadas with a fork and brush tops with sweetened condensed milk.
    9. 9
      Bake for 18 minutes or until golden.
    10. 10
      Cool& serve.

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    Ratings & Reviews:

    • on October 16, 2011


      Very good! I made have the recipe and only ended up with 14T of filling, so that's how many empanadas I made. I didn't use the sour cream in the dough and I brushed the tops with soymilk and dusted with sugar. This was easily made and really really good to eat!

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    • on October 15, 2011


      Oh wow!!!! These empanadas are just great! They are sooo tasty! The pineapple and coconut go great together and the dough is so flaky and just perfect! YUM!
      I thought these would be involve and hard to make, but no, they were so easy and quick. :)
      I made half the recipe and ended up with 12 small (3 inch in diameter) empanadas that were gobbled up in no time.
      I reduced the sugar quite a bit and the filling was still super sweet and yummy. I had only desiccated coconut on hand, so used that and also left out the glaze. Other than that I stuck to your recipe and loved it.
      THANK YOU SO MUCH for sharing such a great recipe with us, Susie!
      Made and reviewed for your being VIP during Veggie Swap #39 October 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2011


      We loved the combination of pineapple and coconut! One thing is for sure, they didn't last very long at my house and I will be making these again. Made for Count Dracula and his Hot Bites, ZWT 7.

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    Read All Reviews (9)


    Nutritional Facts for Pineapple Coconut Empanadas

    Serving Size: 1 (90 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 203.9
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 3.2 g
    Cholesterol 1.3 mg
    Sodium 69.0 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 1.2 g
    Sugars 18.9 g
    Protein 2.0 g

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