Costa Rican Coconut Empanadas (Empanadas de Coco) Recipe

If you’ve ever craved a treat that instantly transports you to a sun-drenched beach, then Costa Rican Coconut Empanadas (Empanadas de Coco) are your next baking adventure. These golden pastries boast a flaky, buttery crust with a chewy, sweet coconut custard center that’s impossible to resist. They’re a joyful mingling of humble ingredients and pure tropical flavor, beloved in Costa Rican coffee shops, at family celebrations, or any time you want something uplifting and special. Whether you’re serving them at a party or sneaking one with your morning coffee, you’ll love how these empanadas bring a little “pura vida” spirit right to your table.

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be amazed at how a handful of straightforward pantry staples can create magic with Costa Rican Coconut Empanadas (Empanadas de Coco). Each ingredient here adds a unique touch—think buttery pastry, the rich sweetness of coconut, and gentle warmth from cinnamon. Here’s everything you need, along with little tips for the best results:

• All-purpose flour: The foundation for a tender, flaky dough that bakes up beautifully every time.
• Unsalted butter (cold, cubed): The secret to that delicate, melt-in-your-mouth crust—work quickly so it stays cold!
• Granulated sugar: Adds just enough sweetness to balance the pastry and complement the filling.
• Egg: Helps bind the dough and gives a lovely golden color, also used for the finishing egg wash.
• Milk: Keeps the dough supple and easy to roll out, but don’t be afraid to add a splash more if needed.
• Vanilla extract: Infuses both the dough and filling with warm, aromatic flavor.
• Salt: Just a pinch to highlight all the sweet notes and keep the dough from being bland.
• Sweetened shredded coconut: This is where the tropical magic happens—choose moist flakes for a chewy filling.
• Sweetened condensed milk: Acts as the backbone of the custardy filling, giving richness and a luscious texture.
• Cinnamon: Adds just a touch of spice—totally optional, but very classic in Costa Rican empanadas.

How to Make Costa Rican Coconut Empanadas (Empanadas de Coco)

Step 1: Make the Dough

Start by combining your flour, sugar, and salt in a large bowl. With your fingers or a pastry cutter, cut the cold, cubed butter into the dry ingredients until it looks crumbly, almost like coarse sand—those little bits of butter are what will make your empanadas extra flaky! Add in the egg, vanilla extract, and milk. Mix until a dough forms, adding a splash more milk if it’s crumbly. Gather into a disk, wrap, and chill for at least 30 minutes. Chilled dough is much easier to roll out and will hold its shape beautifully in the oven.

Step 2: Prepare the Coconut Filling

While the dough chills, let’s make the irresistibly gooey coconut filling. In a separate bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and cinnamon. Mix well until the coconut is evenly coated and the mixture holds together when pressed. This quick filling is pure coconut bliss—sticky, fragrant, and just sweet enough!

Step 3: Shape the Empanadas

Dust your counter with a bit of flour and roll the chilled dough to about 1/8-inch thickness. Cut into 4 to 5-inch circles (a biscuit cutter or even a glass works!). Scoop about 1 tablespoon of filling into the center of each round. Fold the dough over to create a half-moon shape and press the edges to seal. For the classic crimped look and a tight seal, press the edges gently with the back of a fork.

Step 4: Bake to Golden Perfection

Transfer the filled empanadas to a parchment-lined baking sheet, giving them a little space to spread. Brush each with beaten egg for that irresistible, glossy shine. Bake in a preheated 375°F (190°C) oven for 20 to 25 minutes, or until they turn golden brown and your kitchen smells like a Costa Rican bakery.

Step 5: Cool and Enjoy

Let your Costa Rican Coconut Empanadas (Empanadas de Coco) cool on the baking sheet for a few minutes before transferring them to a rack. Whether you enjoy them slightly warm or at room temperature, the contrast of flaky crust and chewy coconut filling is truly special.

How to Serve Costa Rican Coconut Empanadas (Empanadas de Coco)

Garnishes

For a simple yet beautiful finish, dust your empanadas with a light sprinkle of powdered sugar, or a touch of extra cinnamon for a faint spicy note. If you want a show-stopping presentation, drizzle with a bit of melted chocolate or scatter a few toasted coconut flakes on top before serving.

Side Dishes

Pair Costa Rican Coconut Empanadas (Empanadas de Coco) with a strong cup of Costa Rican coffee or sweet cinnamon-spiced tea. If serving for brunch or dessert, consider fresh tropical fruit on the side—pineapple, mango, or papaya are perfect partners. For a party, arrange on a platter alongside other Latin pastries for a tempting spread.

Creative Ways to Present

Serve these empanadas in colorful baskets lined with banana leaves for extra tropical flair. For gatherings, you can make mini versions—just use a smaller cutter and reduce baking time a bit. Don’t forget to tie them up in parchment and twine as take-home treats, or gift to friends for a sweet surprise!

Make Ahead and Storage

Storing Leftovers

To keep leftover Costa Rican Coconut Empanadas (Empanadas de Coco) fresh, store them in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, refrigerate them instead to keep the filling from getting too soft.

Freezing

Empanadas freeze wonderfully—simply arrange unbaked pastries on a baking sheet, freeze until firm, then transfer to a freezer-proof bag. They’ll keep for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time. Baked empanadas can also be frozen, but the crust is at its most flaky and delicious baked fresh!

Reheating

To revive that perfect crispiness, reheat empanadas in a 325°F (160°C) oven for 8-10 minutes. Microwaving works in a pinch, but you might lose some of the irresistible flakiness. If you’re reheating from frozen, add a couple of extra minutes and heat until warmed through and golden.

FAQs

Can I make Costa Rican Coconut Empanadas (Empanadas de Coco) gluten-free?

Absolutely! Substitute a reliable gluten-free flour blend for the regular flour. Just check that your blend is good for pastry or pie dough—this ensures your crust will still bake up tender and flaky.

Can I use unsweetened coconut instead?

Yes, you can use unsweetened shredded coconut, but add a couple of extra tablespoons of sweetened condensed milk to the filling to balance out the sweetness. Taste and adjust before filling the empanadas.

Can I prepare the dough or filling ahead of time?

Definitely! The dough can be made and refrigerated up to 2 days ahead, and the coconut filling will keep in a sealed container in the fridge for a day. This makes assembly quick and totally stress-free when you’re ready to bake.

Are Costa Rican Coconut Empanadas (Empanadas de Coco) best served warm or at room temperature?

They’re delicious either way! Warm, you get that lovely crisp crust, but at room temperature the flavors meld a bit more. Serve however you like—Costa Ricans enjoy them both fresh from the oven and as a portable snack later in the day.

Can I add extra flavors to the filling?

Absolutely! Lime or orange zest adds a bright twist, or you can mix in a handful of chopped dried fruit like pineapple or mango for even more tropical flair. Make them your own and experiment with your favorite mix-ins!

Final Thoughts

If you’re yearning for a taste of the tropics or searching for that “wow” recipe to share with family and friends, there’s truly nothing like Costa Rican Coconut Empanadas (Empanadas de Coco). Every batch is a mini getaway and a sweet way to bring a little Costa Rican sunshine into your home—so don’t wait, grab your ingredients and bake up a batch soon!

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