Empanadas de Piña y Coco (Pineapple and Coconut Empanadas)

Name: Empanadas de Piña y Coco (Pineapple and Coconut Empanadas)
Yield: Makes 12 empanadas
Cuisine: Mexican
Ingredients: 4 cups (20 ounces) ½-inch, pineapple pieces; 1 cup packed (7 ounces), dark brown sugar; 3 tablespoons, lemon juice, squeezed from 1 lemon; 1 tablespoon, molasses; 2 tablespoons, water, plus extra for brushing dough; 4 teaspoons, cornstarch; ⅓ cup, unsweetened flaked or shredded coconut; , All-purpose flour (for sprinkling on counter); 12 , empanada dough rounds (homemade or store-bought, see note, below); 1 , large egg, cracked into bowl and lightly beaten with fork; 1 teaspoon, sugar

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For Kids & Families

Desserts or Baked Goods

Mexican

Fruit Desserts

Inspired by the sweet empanadas of Mexico, bright pineapple and tropical coconut join forces in these handheld treats kids will love.

SERVESMakes 12 empanadas

TIME2½ hours, plus time to make dough, if making

What Kids Are Saying"The filling was fruity, oozy, and yummy. The shell was crispy, buttery, and delicate."—Katie, recipe tester, age 5

WHY THIS RECIPE WORKS

Kids will delight in the fruity, caramelly flavors of these Mexican-inspired Empanadas de Piña y Coco—plus, they’re an easy on-the-go treat! As the filling cooks on the stove, the pineapple pieces release juice that eventually evaporates, c...

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