Ingredients with Measurements:
- 1 cup unsweetened shredded coconut
- 1 cup pineapple puree
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp vanilla extract
Special equipment needed:
- Parchment paper
- Baking sheet
- Food processor or blender
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 200°F (93°C).
2. Line a baking sheet with parchment paper.
3. In a food processor or blender, pulse the shredded coconut until it becomes fine.
4. In a saucepan, mix together the pineapple puree, sugar, cornstarch, water, salt, and vanilla extract.
5. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 240°F (116°C) on a candy thermometer.
6. Remove the saucepan from heat and stir in the shredded coconut.
7. Spread the mixture evenly onto the prepared baking sheet.
8. Bake for 2-3 hours or until the mixture is dry and no longer sticky.
9. Let the pastila cool completely before cutting into small squares or circles.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 200°F (93°C)
Cooking temperature: 240°F (116°C)
Serving size:
Makes about 20-25 pieces
Nutritional information:
Calories: 70
Total Fat: 2g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 25mg
Total Carbohydrate: 13g
Dietary Fiber: 1g
Sugars: 10g
Protein: 0g
Substitutions for ingredients:
- Pineapple puree can be substituted with any fruit puree of your choice.
- Shredded coconut can be substituted with ground almonds or hazelnuts.
Variations:
- Add chopped nuts or dried fruits to the mixture before baking.
- Use different fruit purees to create different flavors.
Tips and tricks:
- Make sure to spread the mixture evenly onto the baking sheet to ensure even drying.
- If the mixture is too sticky, add more shredded coconut.
- Store the pastila in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the pastila in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The pastila does not need to be reheated.
Presentation ideas:
Serve the pastila on a platter or in a decorative box.
Garnishes:
Garnish with fresh fruit or edible flowers.
Pairings:
Serve with tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the mixture is too dry, add more fruit puree or water.
- If the mixture is too wet, add more shredded coconut or cornstarch.
Food safety advice:
Make sure to cook the mixture to the correct temperature to ensure it is safe to eat.
Food history:
Pastila is a traditional Russian sweet made from fruit puree and sugar. It is typically dried in the sun, but this recipe uses an oven for convenience.
Flavor profiles:
The combination of coconut and pineapple creates a sweet and tropical flavor.
Serving suggestions:
Serve the pastila as a sweet snack or dessert.
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Taste: Sweet, Tangy, Creamy, Coconutty, Pineapple, Pineapple-Flavored