Coconut Empanadas

Directions

• 1

  For the filling: In a medium pot, heat the milk with the grated coconut over medium-low heat until it comes to a boil. Remove from the heat and let cool until it reaches room temperature.
• 2

  Blend the milk and coconut mixture in a blender or food processor. Add the sugar, cornstarch, pinch of salt and egg yolks. Blend until well incorporated.
• 3

  Pour the mixture into the pot and heat over medium heat, stirring constantly, until the mixture thickens, about 5-8 minutes. Remove from the heat and add the coconut extract. Let it cool.
• 4

  For the empanada dough: In a large bowl, combine the flour and pinch of salt. Incorporate the vegetable shortening. Add the water, one tablespoon at a time, until the dough forms a ball.
• 5

  Preheat the oven to 350°F.
• 6

  Divide the dough into 2 parts. Extend each part of the dough on a floured surface until it's 1/4-inch thick. Cut the dough into 4-6-inch circles. Place 2 or 3 tablespoons of coconut filling in the center of each dough circle. Fold the dough in half and seal the edges.
• 7

  Place the empanadas on a lightly-greased baking sheet. Bake the empanadas for 15-20 minutes or until light golden brown.
• 8

  Sprinkle the empanadas with sugar. Enjoy with a cup of café con leche.