CREAMY PINEAPPLE AND COCONUT EMPANADAS

Ingredients

  • 1/2 cup 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 discs, defrosted

Preparation

  • COMBINE sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.
  • 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.
  • PREHEAT oven to 450° F. Grease large baking sheets.
  • 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.
  • BAKE for 15 minutes or until golden. Serve warm.
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