Costa Rican Coconut Empanadas (Empanadas de Coco) Recipe
Costa Rican Coconut Empanadas (Empanadas de Coco) are a tropical dessert pastry with a buttery, flaky crust filled with sweet coconut custard. Golden, chewy on the inside, crisp on the outside, and perfect for coffee time or special occasions.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 empanadas 1x
- Category: Dessert
- Method: Baking
- Cuisine: Costa Rican
- Diet: Vegetarian
Ingredients
Scale
For the Dough:
- 2 ½ cups (310g) all-purpose flour
- ½ cup (113g) cold unsalted butter, cubed
- ¼ cup (50g) granulated sugar
- 1 egg
- ¼ cup (60ml) milk (more if needed)
- 1 tsp vanilla extract
- Pinch of salt
For the Coconut Filling:
- 2 cups (160g) sweetened shredded coconut
- ¾ cup (180ml) sweetened condensed milk
- ½ tsp cinnamon
- ½ tsp vanilla extract
Instructions
- Make the Dough: In a bowl, mix flour, sugar, and salt. Cut in cold butter until crumbly. Add egg, vanilla, and milk. Mix until dough forms. Chill 30 minutes.
- Prepare Filling: In a bowl, combine shredded coconut, condensed milk, vanilla, and cinnamon. Mix well. Set aside.
- Shape Empanadas: Roll dough to ⅛-inch thick. Cut into 4–5 inch circles. Add 1 tbsp of coconut filling to the center. Fold over and seal edges with a fork.
- Bake: Place on a parchment-lined baking sheet. Brush with beaten egg for shine. Bake at 375°F (190°C) for 20–25 minutes or until golden brown.
- Cool: Let cool slightly. Serve warm or at room temperature.
Notes
- Add lime zest to the filling for a tropical citrus twist.
- Can be made ahead and frozen before baking.
Nutrition
- Serving Size: 1 empanada
- Calories: 280
- Sugar: 15g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Costa Rican, Coconut, Empanadas, Dessert, Tropical