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Coconut Empanadas

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  • Prep 20 min
  • Total 50 min
  • Ingredients 12
  • Servings 10
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Leslie Limón On her day, treat Mom to delicious and creamy coconut empanadas.
by Qué Rica Vida Cocina
Updated Apr 9, 2014
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For the filling:

  • 2 cups milk
  • 1/2 cup sweetened grated coconut
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 pinch salt
  • 3 egg yolks
  • 1 teaspoon coconut extract (optional)

For the empanada dough:

  • 2 1/4 cups flour
  • 1 pinch salt
  • 2/3 cup vegetable shortening
  • 4-6 tablespoons ice water
  • 1/2 cup sugar


  • 1
    For the filling: In a medium pot, heat the milk with the grated coconut over medium-low heat until it comes to a boil. Remove from the heat and let cool until it reaches room temperature.
  • 2
    Blend the milk and coconut mixture in a blender or food processor. Add the sugar, cornstarch, pinch of salt and egg yolks. Blend until well incorporated.
  • 3
    Pour the mixture into the pot and heat over medium heat, stirring constantly, until the mixture thickens, about 5-8 minutes. Remove from the heat and add the coconut extract. Let it cool.
  • 4
    For the empanada dough: In a large bowl, combine the flour and pinch of salt. Incorporate the vegetable shortening. Add the water, one tablespoon at a time, until the dough forms a ball.
  • 5
    Preheat the oven to 350°F.
  • 6
    Divide the dough into 2 parts. Extend each part of the dough on a floured surface until it's 1/4-inch thick. Cut the dough into 4-6-inch circles. Place 2 or 3 tablespoons of coconut filling in the center of each dough circle. Fold the dough in half and seal the edges.
  • 7
    Place the empanadas on a lightly-greased baking sheet. Bake the empanadas for 15-20 minutes or until light golden brown.
  • 8
    Sprinkle the empanadas with sugar. Enjoy with a cup of café con leche.

Expert Tips

  • tip 1
    If you want to save some time, you can use Pillsbury™ refrigerated pie dough instead of making your own dough.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Leslie Limón On her day, treat Mom to delicious and creamy coconut empanadas.
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