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Strawberry Coconut Empanadas

Strawberry Coconut Empanadas
  • Prep 40 min
  • Total 60 min
  • Ingredients 8
  • Servings 10

I remember sitting on a beach in Mexico with a big frothy fresa colada. I had asked the waiter to replace the pineapple with strawberry because I wasn’t in the mood for piña at the time. It was one of the best flavor combos my mouth had ever experienced. I ordered that drink for the rest of my vacation and have been enjoying it ever since. Recently, I was at the bakery and looking at all the delicious empanadas…. I had apple, pineapple, strawberry, and custard cream to choose from, but I still wasn’t satisfied. I was craving something more. I wanted that feeling of sitting on the beach in Mexico with my strawberry coconut combo. Then it was clear, I would need to run home and make this combo in an empanada myself. The results were sublime. Here is my recipe for you and your family to enjoy. MORE + LESS -

Ingredients

6
oz cream cheese, at room temperature
2
tablespoons coconut milk
3/4
cup powdered sugar
1
cup shredded sweetened coconut
1
egg
1
tablespoon water
2
boxes ready-made pie crust (two crusts per box; I use Pillsbury™)
1/2
cup strawberry jam

Directions

Hide Images
  • 1
    Preheat oven to 400ºF.
  • 2
    In a mixer, add cream cheese, coconut milk and powdered sugar. Mix on medium for 5 minutes or until completely combined. Then add in shredded coconut, and mix to incorporate. Set aside.
  • 3
    In a small bowl, whip egg and water together to make an egg wash. Set aside.
  • 4
    Unroll pie crusts and with a large circle cookie cutter cut as many circles as possible.
  • 5
    Once all circles are cut out, place 1/2 teaspoon of coconut cream on the center of each pie crust circle, then top each center of the coconut cream with 1/2 teaspoon of strawberry jam.
  • 6
    Dip your finger in the egg wash and circle the edges of each pie crust circle with egg wash.
  • 7
    Then fold one edge of the pie crust circle over to enclose filling, making a baby taco shape.
  • 8
    With your fingers, press all the edges together.
  • 9
    With the edge of a fork press all the edges together to enclose the empanada.
  • 10
    Stab the fork into the center of the empanada to give the center a little room to bake and not burst. Place on a cookie sheet lined with a baking mat or wax paper.
  • 11
    With a pastry brush, dip into the egg wash and brush each empanada across the top.
  • 12
    Bake for 20 minutes.
  • 13
    Remove from oven and allow to cool for a minimum of 15 minutes. Enjoy!
  • When folding pie crust to enclose filling inside of the empanada, wipe any excess filling that dips out of the edges with a napkin for a cleaner empanada.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • I remember sitting on a beach in Mexico with a big frothy fresa colada. I had asked the waiter to replace the pineapple with strawberry because I wasn’t in the mood for piña at the time. It was one of the best flavor combos my mouth had ever experienced. I ordered that drink for the rest of my vacation and have been enjoying it ever since. Recently, I was at the bakery and looking at all the delicious empanadas…. I had apple, pineapple, strawberry, and custard cream to choose from, but I still wasn’t satisfied. I was craving something more. I wanted that feeling of sitting on the beach in Mexico with my strawberry coconut combo. Then it was clear, I would need to run home and make this combo in an empanada myself. The results were sublime. Here is my recipe for you and your family to enjoy.

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