Name: Creamy Pineapple & Coconut Empanadas
Prep time: 20 s
Cook time: 20 s
Total time: 55 s
Yield: 12
Cuisine: Mexican
Ingredients: 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 discsdefrosted; 1 large eggbeaten

Ingredients

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1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
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1/2 cup plain Greek yogurt
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1 cup shredded sweetened coconut
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1 cup finely chopped pineapple
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3 tablespoons cornstarch
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1/3 cup hot water
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12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
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1 large egg, beaten

Key Ingredients

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

Make It

Step 1

Combine sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.

Step 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.

Step 3

Preheat oven to 450° F. Grease large baking sheets.

Step 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.