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Creamy Pineapple and Coconut Empanadas


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.

  • SharleneAugust 13, 2012 - 10:32 am

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

  • RachelAugust 13, 2012 - 11:18 am

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

  • RubyDWAugust 13, 2012 - 2:19 pm

    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.ReplyCancel

  • JenniferAugust 13, 2012 - 2:21 pm

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

  • Alba GarzaAugust 13, 2012 - 2:52 pm

    I love empanadasReplyCancel

  • Presley's PantryAugust 13, 2012 - 5:22 pm

    I love coconut.ReplyCancel

  • UchiAugust 13, 2012 - 6:33 pm

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

  • tania luvianoAugust 13, 2012 - 6:40 pm

    mmmmm! and mmmmm!ReplyCancel

  • Krystle(Baking Beauty)August 13, 2012 - 6:46 pm

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

  • Desiree EaglinAugust 13, 2012 - 9:01 pm

    oooh my kids would love these!ReplyCancel

  • pattieAugust 13, 2012 - 10:13 pm

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

  • Dawn LopezAugust 13, 2012 - 10:50 pm

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

  • DanielleAugust 13, 2012 - 10:59 pm

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

  • OCMomActivities - KatieAugust 13, 2012 - 11:31 pm

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

  • Shelby BaroneAugust 14, 2012 - 8:06 am

    Wowzer! These look amazing!ReplyCancel

  • ElianaAugust 14, 2012 - 10:16 am

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

  • Eva SmithAugust 14, 2012 - 11:53 am

    OMG! Looks so flaky and delicious!ReplyCancel

  • Caryn BAugust 15, 2012 - 8:53 am

    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! : )ReplyCancel

  • TiffanyAugust 23, 2012 - 8:45 am

    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!ReplyCancel

    • nibblesandfeastsAugust 23, 2012 - 11:44 am

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

  • CassidyAugust 23, 2012 - 10:05 am

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

  • blanca castanedaFebruary 1, 2013 - 4:13 pm

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

    • nibblesandfeastsFebruary 1, 2013 - 6:04 pm

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

  • […] During the empanada session, we laughed and chatted over Baked Chicken Empanadas, Sweet and Savory Beef Empanadas and a very special recipe I developed for Nestlé earlier this year, Creamy Pineapple and Coconut Empanadas. […]ReplyCancel

  • […] been obsessing over pineapples lately.  They’ve been included in drinks, cakes, empanadas and even tamales.  I’ve been grilling it, freezing it, pureeing it and now it’s time […]ReplyCancel

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