Growing up, going to Cuban bakeries was just a normal part of life. We went every week! The moment you walked in, you were hit with the smell of pastelitos cubanos (Que rico!). Behind the glass case, in all their glory – pastelitos de guayaba, pastelitos de queso, and of course—these coconut-filled Cuban pastries!

Made with flaky puff pastry filled with syrupy grated coconut, these quick & easy Cuban pastelitos de coco are just like the ones from Miami’s best bakeries. They’re simple to make with just 3 ingredients and the perfect compliment to a strong Cuban coffee!

Let me show you how easy it is to make these pastelitos de coco!

Whether it’s boniatillo de coco or arroz con leche de coco, Cubans love using coconut in their desserts. Even when we’re full from dinner, there was always room for dessert!

Step By Step Instructions

To make these pastelitos de coco, you need grated coconut in syrup. In the interest of time, I bought the canned version (this is the one I used) of syrupy grated coconut. I’m sure I could have made the coconut filling myself but my craving for coconut pastelitos was too much to wait. I’m sure you can relate!

Make sure to slightly thaw the frozen puff pastry sheets before getting started.

Unfold one of the pastry sheets and place it on the cookie sheet. Slice the pastry sheet into 9 squares using a strip knife or a pizza cutter.
I transferred the grated coconut in syrup from the can to a measuring cup. You can strain it if you want but it’s not necessary.
Using a fork or slotted spoon, add 1-2 tablespoons of the grated coconut per square. Too much syrup will make the puff pastry soggy so be careful.
Unfold the other pastry sheet. Slice into 9 squares. Place each square on top of the squares with the grated coconut. Brush the tops with egg wash.

By the way, if you have any leftover sweet grated coconut, just put it on top of ice cream. YUM! You can also make empanadas using my empanada dough recipe and fill them with the leftover grated coconut.

Bake the pastries for 25-30 minutes or until the tops are golden brown. Meanwhile, make a simple syrup. Once the pastries are slighly cool, gently brush them with the simple syrup.

Storing & Freezing

Store in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place to maintain their flakiness.

After 2 days, place them in an airtight container and refrigerate for up to 5 days. Reheat in the oven at 300°F for 5-7 minutes to crisp them back up.

Want to save some for later? Freeze unbaked pastelitos on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.

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Pastelitos de Coco (Cuban Coconut Pastries)

Pastelitos de coco are classic Cuban pastries filled with sweet, syrupy grated coconut in flaky puff pastry. Just like the ones you’d find in Miami’s Cuban bakeries, these quick and easy Cuban treats come together with just 3 ingredients. Pair them with a strong Cuban coffee, and you’ve got the perfect midday pick-me-up!

Ingredients
 

  • 1 package puff pastry sheets, thawed (I used Pepperidge Farm)
  • 17 ounces grated coconut in syrup
  • 1 large egg, whisked

Simple Syrup

Serving Suggestions

Instructions
 

  • Preheat oven to 400ºF. Line a cookie sheet with parchment paper. Set aside.
  • Unfold one of the pastry sheets and place it on the cookie sheet. Slice the pastry sheet into 9 squares using a strip knife or a pizza cutter.
  • Using a fork or slotted spoon, add 1-2 tablespoons of the grated coconut per square. Too much syrup will make the puff pastry soggy so be mindful of this.
  • Unfold the second pastry sheet and slice it into 9 squares. Place each square on top of the squares with the grated coconut.
  • Brush egg wash on each one to get that flaky crust. Bake for 25-30 minutes or until the tops are golden brown.
  • While the pastries are in the oven, add granulated sugar and water in a small saucepan. Bring to a boil, then reduce heat to low to simmer for 2 minutes. Remove from heat and let cool. Set aside.
  • Remove the pastries from the oven. You may notice that some of the syrup spilled out of the pastries, that’s ok! The good stuff is still inside!
  • Let the pastries cool slightly. Gently brush the pastries with simple syrup. Serve with cafecito and enjoy!

Notes

Store in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place to maintain their flakiness.
After 2 days, place them in an airtight container and refrigerate for up to 5 days. Reheat in the oven at 300°F for 5-7 minutes to crisp them back up.
Want to save some for later? Freeze unbaked pastelitos on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
Serving: 1pastry, Calories: 390kcal, Carbohydrates: 33g, Protein: 6g, Fat: 39g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 146mg, Potassium: 224mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 13mg, Iron: 3mg
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