Photo by Nestle’s Kitchens

The development of this recipe derived from a craving.  I wanted something tropical, rich and creamy.   “Have a piña colada!,” you might say.  No!  I wanted a sweet, sweet pastry.   A pastry-wrapped vacation.  With that in mind, this recipe evolved.

First, I searched high and low in panaderias (bakeries) for this specific kind of emapanada.  Nada.  I found sweet potato empanadas, apple, fig, goat cheese but no coconut and pinapple.  This was something I had to take into my own kitchen.

I spent an entire day experimenting with various ingredients, different measurements, different cooking times and even different baking pans and trays.   On the third try, the result was perfection .   My tropical vacation empanadas were born!

These empanadas are so tasty, they are being featured on Nestle’s El Mejor Nido and!  I’m so proud of them I had to share them here too!  Check out either site and I guarantee you’ll discover easy and new recipes ideas for any meal occasion.

Creamy Pineapple and Coconut Empanadas

Yield: 12


  • 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


  1. Combine sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.
  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.
  3. Preheat oven to 450° F. Grease large baking sheets.
  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.
  5. Bake for 15 minutes or until golden. Serve warm.

Otra vez… en español!

El desarrollo de esta receta fue culpa de un antojo. Yo quería algo tropical, rico y cremoso. “Toma una piña colada!”, tu dices. ¡No! Yo quería un postre dulce. Como unas vacaciones en forma de un postre. Con esto en mente, esta receta evolucionó.

En primer lugar, busqué en todas las panaderías de Los Ángeles esta empanada. Nada. Encontré empanadas de camote, manzana, higo, queso de cabra, pero no de coco y piña. Esto era algo que tenía que hacer en mi propia cocina.

Pasé un día entero experimentado con diferentes ingredientes, medidas diferentes, diferentes tiempos de cocción y moldes y bandejas para hornear. En el tercer intento, el resultado fue la perfección. Mis empanadas de vacaciones tropicales nacieron!

Estas empanadas son tan sabrosas, que están siendo destacadas en los sitios de Nestlé, El Mejor Nido y! Estoy muy orgullosa de ellas que tuve que compartirlas aquí también! Echa un vistazo a cualquiera de los sitios y te garantizo que descubrirás nuevas  ideas y recetas de cocina fáciles para cualquier ocasión.

Empanadas Cremosas de Piña y Coco

Rinde 12 empanadas

1/2 taza de Leche Condensada Azucarada LA LECHERA de NESTLÉ
1/2 taza de yogur natural Griego
1 taza de coco rallado azucarado
1 taza de piña picada
3 cucharadas de fécula de maíz (maicena)
1/3 taza de agua caliente
12 (un paquete de 11.6 onzas) discos de masa congelada para empanada
1 huevo grande, batido

Combina la leche condensada y el yogur en una cacerola mediana, calienta a fuego lento. Añada el coco rallado y la piña.

Combina la maicena y el agua en un tazón pequeño y revuelve hasta disolver. Poco a poco agrega la mezcla de maicena a la mezcla de leche condensada y revuelve hasta que este bien incorporado. Aumenta el fuego a alto y lleva a ebullición rápida. Reduce el fuego a bajo y cocine, revolviendo ocasionalmente, durante 2 a 3 minutos o hasta que la mezcla se haya espesado (se seguirá espesando a medida que se enfríe). Deja enfriar durante 15 a 20 minutos.

Precalienta el horno a 450 ° F. Engrasa hojas grandes para hornear.

Coloca 1-1/2 cucharadas colmadas de la mezcla de piña y coco en el centro de cada disco de empanada. Baña los bordes con huevo y dobla por la mitad sellando los bordes con un tenedor. Coloca las empanadas en las hojas para hornear preparadas; baña por encima una vez mas con huevo.

Hornea durante 15 minutos o hasta que estén doradas. Sirve caliente.

Ericka Sanchez

August 10, 2012



  1. Reply


    August 13, 2012

    Those sound amazing. I have never had sweet empanadas….

  2. Reply


    August 13, 2012

    These are serious! Love pineapples. My family would love this. Making them tonight!!! I’ll send you a photo via Intagram. 🙂

  3. Reply


    August 13, 2012

    I love empanadas esp. sweet ones! I’ve never had this type though (Nom nom nom what a combo) mostly just stuffed with jam. Thanks for sharing they looks so delicious.

  4. Reply


    August 13, 2012

    Yummmm, I love dessert empanadas. Plus, pineapple and coconut remind me of Hawaii…delicious!

  5. Reply

    Alba Garza

    August 13, 2012

    I love empanadas

  6. Reply

    Presley's Pantry

    August 13, 2012

    I love coconut.

  7. Reply


    August 13, 2012

    me encantan las empanadas.. tu foto esta muy tentadora 🙂

  8. Reply

    tania luviano

    August 13, 2012

    mmmmm! and mmmmm!

  9. Reply

    Krystle(Baking Beauty)

    August 13, 2012

    I’ve had savory, but never sweet empanadas, looks delicious!!

  10. Reply

    Desiree Eaglin

    August 13, 2012

    oooh my kids would love these!

  11. Reply


    August 13, 2012

    Way to go! I love that you created these on your own. I have some lechera in my pantry. Perfect for this!

  12. Reply

    Dawn Lopez

    August 13, 2012

    These look outstanding! Wow and yum! I doubt I could ever make them that good, but I am definitely going to try! Awesome!

  13. Reply


    August 13, 2012

    Empanadas for dessert are amazing! I mean, I love the savory empanadas but how can you beat pineapple and coconut. Yum!

  14. Reply

    OCMomActivities - Katie

    August 13, 2012

    Love this! And I love that it uses Greek yogurt which is a huge source of protein!!!

  15. Reply

    Shelby Barone

    August 14, 2012

    Wowzer! These look amazing!

  16. Reply


    August 14, 2012

    These could not look more amazing girl! I want to eat them right off the screen!!!

  17. Reply

    Eva Smith

    August 14, 2012

    OMG! Looks so flaky and delicious!

  18. Reply

    Caryn B

    August 15, 2012

    So last week, we were in NY and went to an Empanada restaurant and I had no idea that sweet empanadas existed. Ha! This recipe looks awesome! : )

  19. Reply


    August 23, 2012

    Oh my! I love them! I can’t say that I have seen frozen empanada dough at the grocery store! I will have to look harder!

    • Reply


      August 23, 2012

      Hi Tiffany! You can also use ready made pie crust 😉

  20. Reply


    August 23, 2012

    These look amazing! Going on my to-make list for sure!

  21. Reply

    blanca castaneda

    February 1, 2013

    I been wanting to bake this enpanadas but can’t find the circles for them

    • Reply


      February 1, 2013

      You can actually use prepared pie crust dough if you can’t find the ready-made empanada dough.

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