• Skip to main content
  • Skip to primary sidebar

La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
Home » Empanadas » Pineapple Mango Empanadas~ Baking with Coconut Oil

Pineapple Mango Empanadas~ Baking with Coconut Oil

August 3, 20144 Comments

227 shares
  • Share
  • Tweet
  • Yummly

 

Pineapple Mango Empanadas prepared with coconut oil. Coconut oil is all the rage on the food scene right now. Said to be a healthier alternative than most oils, I have incorporated it into several recipes to test it out.  This morning I was preparing a batch of empanadas for a friend and I remembered the coconut oil in my pantry. This was not the usual white version, but a bright orange/yellow coconut oil that is great for popcorn on the stove top! There really is no difference between the white and the yellow. The yellow coconut oil is colored with natural colorings according to the list of ingredients on the jar. I am always up for an experiment in my own kitchen. Again, I must give a shout out to my friend Kim who owns the local bulk food store for stocking quality ingredients like the coconut oil and the chipped unsweetened coconut that I love so much.  A coffee break and the other half of my empanada is waiting for me. Enjoy!

Pineapple Mango Empanadas with Toasted Coconut Baked into the Dough
Pineapple Mango Empanadas with Toasted Coconut Baked into the Dough

Dough Recipe Yields 12 to 14 empanadas

For the Filling

2 cups fresh pineapple, diced

1 cup fresh mango, diced

1 cup pure cane sugar

4 tablespoons unsalted butter

Juice of 1 lemon

1 teaspoon vanilla bean paste

2 tablespoons cornstarch

2 tablespoons water

Fresh pineapple, mango and lemon juice...simple ingredients fot the best homemade filling!
Fresh pineapple, mango and lemon juice…simple ingredients fot the best homemade filling!
Cooking the filling low and slow until the liquids evaporate. A little cornstarch to thicken and this is how is should look when you run your spoon down the center.
Cooking the filling low and slow until the liquids evaporate. A little cornstarch to thicken and this is how is should look when you run your spoon down the center.

For Dough

2 ¼ cups all purpose flour

¼ cup pure cane sugar

1 teaspoon baking powder

pinch of salt

½ cup unsweetened toasted coconut

¾ cup coconut oil (with natural yellow coloring)

¼ cup lukewarm water

1 teaspoon Mexican vanilla extract

*extra pure cane sugar for dredging

Tips~ The filling is enough for two batches of empanadas. You could freeze the extra in an airtight container or prepare a double batch of dough.

I prefer to use unsweetened coconut for my recipes. My crepe pan worked perfect for toasting.
I prefer to use unsweetened coconut for my recipes. My crepe pan worked perfect for toasting.
Coconut oil with natural coloring replaced the shortening I would typically use for preparing empanada dough. Half cup of toasted coconut was mixed into the flour.
Coconut oil with natural coloring replaced the shortening I would typically use for preparing empanada dough. Half cup of toasted coconut was mixed into the flour. The dough will feel a bit more oily than the usual pie dough, but it works. The origianl recipe goes way back in my family.
Mu trusty tortilla press lined with plastic work great for this dough recipe everytime.
My trusty tortilla press lined with plastic work great for this dough recipe everytime. You could also use a flat bottom plate. Just make sure you use the plastic for the balls of dough on a flat surface.

Directions

  1. In a large skillet, combine all of the ingredients for the filling, minus the cornstarch and 2 tablespoons of water. Cook at medium/low heat for 25 to 30 minutes or until most of the liquid has evaporated and mixture reduces. Use a potato masher to break down any large pieces of fruit that remain. Whisk the cornstarch and 2 tablespoons of water together until smooth. Stir into fruit mixture and continue cooking for 5 minutes. Remove from heat and let cool completely.

  2. For the dough: Combine the dry ingredients in a large bowl. Stir together the wet ingredients and gradually mix them into the dry ingredients until dough forms. Cover with plastic wrap and let rest for 30 minutes.

  3. Preheat oven to 395 degrees F. Line to baking sheets with parchment paper. Line a tortilla press with a plastic storage bag cut down to fit. Roll 6, golf ball size, dough balls and set aside. One at a time, gently press the dough ball to about 4 inches in diameter. Fill each with 1 full tablespoons of filling down left/center. Fold over and use fork to seal edges. Transfer to baking sheet and bake for 15 to 17 minutes. Remove from oven and let stand for 10 minutes. While they are still warm, gently dredge through 1 cup of pure cane sugar. Cool completely before storing in an airtight container. 3 to 4 day shelf life.

  4. This coconut oil is sold near the popcorn is most country or bulk food stores. It has natural coloring and can be used to replace butter, oil or shortening in your recipes.
    This coconut oil is sold near the popcorn is most country or bulk food stores. It has natural coloring and can be used to replace butter, oil or shortening in your recipes.
    Pineapple Mango Empanadas with Toasted Coconut
    Pineapple Mango Empanadas with Toasted Coconut

 

Like this:

Like Loading...

Filed Under: Empanadas, Fruit Recipes Tagged With: Coconut, Coconut Oil, Empanadas, Mangos, Pineapple

Previous Post: « Spicy Creole-Mex Chicken Stew~ It’s a Fusion Thing!
Next Post: Stuck on Jasmine~ Learning to Cook Rice »

Reader Interactions

Comments

  1. Platanos, Mangoes and Me!

    August 7, 2014 at 9:17 am

    I have been meaning to try this particular oil and now that it has your approval…its a go…those empanadas are really appetizing.

    Reply
    • Sonia

      August 8, 2014 at 11:03 am

      I really like it and the price has come down since the first time I started using it.

      Reply
  2. rosa

    December 18, 2014 at 5:44 pm

    Desculpa Tienes rectangular de en pandas de pumpkin

    Reply
    • Sonia

      December 19, 2014 at 8:03 am

      Hola Rosa aqui esta el link para la receta de empanadas de calabaza (pumpkin). Saludos! http://www.hispanickitchen.com/profiles/blogs/pumpkin-empanadas-las-empanadas-de-mi-familia

      Reply

Would Love to Hear From YouCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

Never Miss a Recipe

Get all the latest directly to your inbox

View Privacy Policy Before Subscribing

View our privacy policy

Mariscos-Seafood

Crispy Masa Crusted Shrimp and Poppers

popper with cheese and bacon filling

More Ceviche & Aguachile!

aguachile verde in a heart shaped cazuela

Filetes de Pescado al Ajillo-Garlic Butter & Lime Cod

Tacos Dorados! Cuatro Vientos!

crunchy tacos

You might also like…

Cheese Stuffed Crust Pizza~ Preparing Whole Wheat Dough

Nopalitos en Salsa de Chile Ancho(Cactus in Salsa)

Smoked Pork Shoulder

Smoked Pork Shoulder~Time Well Spent

Copyright © 2025 LA PIÑA EN LA COCINA

227 shares
MENU & SEARCH
  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie Settings Accept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Save & Accept
 

Loading Comments...
 

    %d