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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.
Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||70|
|Total Fat 8g||12%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 37g||12%|
|Dietary Fiber 0.5g||2%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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