Coconut pineapple turnovers are made SO easy with puff pastry. Just three ingredients form these simple pastries that are complemented beautifully with a drizzle of homemade salted caramel sauce.
We’ve reached the time of year when I start pushing the envelope as far as my outerwear is concerned. A few daffodils have bloomed, and when it’s bright and beautifully sunny outside I’ll think I don’t need a coat. Until I go outside and get hit by a blast of thirty-something degree air, which has me running back in the house immediately.
Can it be spring already??
Besides dreaming about putting the coats up in storage for the year, I’ve been pining for spring-y and summery flavors. Not that I ever really stop thinking about fruit like peaches and watermelon, ice cream, and grilled everything, but once the calendar turned to March that feeling became harder to ignore.
So in that vein, I went through the recipe archives here to find a recipe that was in need of a photo refresh (whoo boy are there ever) that could satisfy some of my bright flavor cravings. I settled on these coconut pineapple turnovers because, hello, pineapple and coconut are quintessentially warm and tropical flavors. Perfect.
Recipe ingredients
I don’t know if you can get simpler then this. Just three ingredients are all you need to make the turnover part of these pineapple turnovers.
The backbone of this recipe is frozen puff pastry. Sure you can make turnovers from scratch scratch, but puff pastry produces reliably light, flaky, and simple turnovers. If that wasn’t enough, the filling is comprised of just two ingredients – crushed pineapple and flaked sweetened coconut.
Be sure when you drain the pineapple that you remove as much excess liquid as you can. I’m partial to using crushed pineapple in its own juice versus in syrup as we don’t need gloppy. I’ll pour as much of the crushed pineapple as can fit in a strainer and press on it using the back of a spoon to allow for as much of the juice to drain out as possible. Excess liquid won’t be a good thing to add to turnover filling.
Easy recipe steps
First thaw the frozen puff pastry according to package directions. Then roll it out and slice into approximately twelve-inch squares. Each sheet will produce four squares.
Stir together the crushed pineapple and flaked coconut and arrange the mixture onto one diagonal half of each square, leaving at least a half-inch border area free. Dip your finger in water and run it along each free edge, then fold the other half of the pastry over top and press to seal. Go back over the sealed edge and crimp with a fork to help them stay together.
After a quick milk (or egg) wash, they bake for about twenty minutes, during which time they’ll puff up beautifully. Brushing the tops of the turnovers with milk helps the tops become golden when baked. You can use an egg wash or your favorite egg wash alternative, but I usually don’t want to ‘waste’ an egg for just a small use like this.
Serving suggestion
While these pineapple turnovers are great served warm or at room temperature, something that really takes them over the top is a drizzle of warmed caramel sauce.
Store-bought will do, but I’m partial to this homemade salted caramel sauce. It’s balanced and a total treat. It feels a little dangerous to know how to make this at home.
Related recipes
For another kitchen assist from puff pastry, these puff pastry apple turnovers also couldn’t be easier. Plus this post lists different ways to either make or buy the apple filling.
If you’re a big coconut fan, these chewy toasted coconut cookies are a family favorite. Is coconut toasting away in the oven the best smell, or what?
Recipe notes
- Squeeze out as much of the excess liquid from the crushed pineapple so the filling isn’t too watery.
- While I’m partial to homemade caramel sauce (recipe linked in the recipe card below), you can certainly use store-bought for a time-saving step.
Coconut Pineapple Turnovers with Caramel Sauce
Ingredients
- 1 17.3-oz package frozen puff pastry, thawed (two sheets)
- 1 20-oz can crushed pineapple in juice, drained well
- 3/4 cup sweetened coconut flakes
- Milk for brushing, your preferred kind
- 8 tsp salted caramel sauce, for drizzling
Instructions
- Preheat oven to 400°F. Line one (or two, if necessary) baking sheets with parchment paper and set aside. In a medium-sized bowl, stir together the drained crushed pineapple and coconut flakes and set aside.
- Roll out one sheet of puff pastry into a roughly 12"-square onto a lightly floured surface, taking care to flour rolling pin as well to prevent sticking. Slice it into four equally-sized squares. You may want to refrigerate the remaining puff pastry sheet while you prepare the first one to make sure it doesn't become too warm.
- On one diagonal half of each pastry square, place approximately 3 tablespoons of the pineapple and coconut mixture and situate it into a triangle shape, leaving a 1/2" border along either side.
- Dip your finger in water and run it along the edges of each puff pastry square. Fold the diagonal half of each puff pastry square over top of the filling and press along the edges to adhere.
- Press the tines of a fork along the edges to help them stick.
- Repeat process with the second sheet of pastry dough. Now you will have eight turnovers.
- Brush tops of each turnover with milk.
- Bake for 18-20 minutes, or until turnovers have darkened to a golden brown on the tops and the edges and the dough has cooked through.
- Transfer turnovers to a wire rack to cool to your preferred temperature. Turnovers can be served warm or room temperature, with warm caramel sauce drizzled over top for an extra treat!
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Annie @Maebells says
I’m totally with you! Hate hate hate packing!! We are hoping to move by the end of the year so I have started purging each room one at a time so when the move is here it won’t be as bad. But oh my gosh! The stuff we have accumulated in a few short years is amazing! These turnovers look incredible! I love the caramel sauce, such a perfect combo!
Alyssa says
Thanks Annie! It’s crazy how the little things find their way into nooks and crannies. So smart to little by little get each room into moving shape! Anything to lessen the headache when packing time for real rolls around!
Gayle @ Pumpkin 'N Spice says
These sound amazing, Alyssa! I’ve never made turnovers, but these sound so easy to make! Love the combination of pineapple and coconut, yum!
Alyssa says
Thanks Gayle! I’ve only dabbled with turnovers a few times before, but store-bought puff pastry dough makes them SO easy.
Mary Frances says
Ugh yes, I feel you Alyssa! Packing and fun do not go together. However, pineapple and caramel? Oh yes, now we are talking! The textures are incredible here – the flaky, the juicy, and the caramel-y work so well together!
Alyssa says
Haha pineapple and caramel are a MUCH more suiting combination than packing and fun! Thanks Mary Frances! 🙂
Jess @ WhatJessicaBakedNext says
These sound amazing, Alyssa!
Alyssa says
Thanks Jess!
Danielle says
These look so flaky and delicious!! By the way I hate packing too. Baking is so much more fun, I don’t blame you!
Alyssa says
Thanks Danielle! I so agree! 🙂
Layla @ Brunch Time Baker says
YUM!!!! This is my kind of food!
Alyssa says
Thanks Layla! 🙂
Consuelo - Honey & Figs says
Packing is a nightmare! Especially when moving uuugh! I had to do so a week ago AND I will have to so it again in late August when I move to uni :'( So you girl bet I’ll be making these turnovers when that happens – they do look like they’d make about everything better! Pineapple + caramel sounds like a combo I’d loooooove!
Alyssa says
Two moves in such short time, Consuelo! Yikes! These are great for all that packing. Quick and delicious! 🙂
Jessica @ Jessiker Bakes says
Packing…ugh, I just wish I could will the clothing into the bag! Anyway, I’m kind of part of your “keeping busy” was making these babies because they are beautiful! Like, they are tropical perfection and look so yummy! Good luck with packing!
Alyssa says
Oh you and me both, Jessica! Thanks! 🙂
Sues says
I am so with you on packing. HATE it. The only thing worse is packing to move, which I’m currently doing. If I could take pineapple turnover breaks, I’d be a whole lot happier.
Alyssa says
Packing to move is always such an ordeal, right? I definitely recommend pineapple turnover breaks to get you through!
Kathi @ Deliciously Yum! says
These look amazing, Alyssa. I totally understand your aversion towards packing – I would much rather be in the kitchen and whip up a batch of these as well ;). Also, drizzled caramel sauce is an absolute must if you ask me!!
Alyssa says
Thanks Kathi! I definitely agree – kitchen experimenting is much more fun!
Natalie @ Tastes Lovely says
Oh my gosh Alyssa, packing is the WORST! I start off feeling all organized thinking “I am going to carefully wrap all my plates and cups, and everything is going to fit in this box perfectly”. By the end? I’m pretty much throwing everything away that I own thinking, “Eff this! why do I have so much stuff?” I bet it’s a million times worse when it’s a big move. All of mine have been small just a town over, so I can easily do it in phases.
We’re about to move in 1 week, and it’s only 10 minutes away. I’ll probably just shove all my clothes still on the hanger into my car, and make a few trips back and forth. Easy peasy, hopefully? Fingers crossed : )
These turnovers sound delicious! Love the mix of pineapple, coconut and caramel sauce. Yum!
Alyssa says
YES! Exactly! I start with the best of intentions, but OOF. The process. Good luck you two with your move coming up! If I was able to make trips back and forth in the car for ours I would most definitely take full advantage. Sounds like a good strategy to me! 🙂
Lynette says
Oh my goodness these look delicious! Sometimes food memories are the most remembered. Great post Alyssa, as always!
Alyssa says
<3 <3 <3
Jocelyn (Grandbaby Cakes) says
These pineapple turnovers look so flaky and delicious!
Alyssa says
Thanks Jocelyn!
Kristi @ Inspiration Kitchen says
Oh my gosh – you just made my mouth water!!! I ssssoooo wish I was having this for breakfast! And, thanks for the shout-out! Isn’t that caramel sauce amazing? 🙂 Swoon! Sounds perfect to drizzle over these gorgeous looking turnovers.
Alyssa says
Thanks Kristi! And O-M-G that caramel sauce! Thanks so much for introducing me to it – it was so, SO good. We ate it on just about everything! 🙂
Anna Johnston says
Warm pockets of Summer, sounds super! I’ll take 2 please. 🙂 Haha, with you on the packing, I always over pack, I pack things I just don’t wear, but pack them just incase. Its ridiculous. You my friend, are the master of procrastination… you really ended up googling what happened to guys in O-Town??? What did happen to them? LOL!
Alyssa says
I’m the same way! My thought process often goes something like: Ohh, well what if I feel like wearing this dress? Then I’ll need these matching flats, or maybe heels? I should bring both because who knows what I’ll feel like. If I wear the heels I can use this purse…etc. The next thing you know I’m sitting on my suitcase trying desperately to zip it up! And I was definitely having some blasts from the past with those CDs haha! And I hadn’t thought much was going on with the O-Town guys since their heyday, BUT I just this evening read the entertainment news and they apparently released a music video for a comeback single (minus one guy). I had no idea a comeback was in the works! Too funny.
Anna Johnston says
YEASSSS…. That is soooooo me too, sitting on top of the suitcase feverishly trying to zip it up, adamant I need everything I have packed, but really knowing I can do without the 4 pairs of shoes (for 1 outfit) I may or may not wear… LOL! Packing = Boo Hiss from me! How funny, I can’t believe they (O-Town) are making a come back. I am playing them in my office as I write you now. Ahhh, the memories! 🙂 Happy week to you lovely one.