Piononos de Coco con Dulce de Leche

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp rolled pastries filled with toasted coconut and sweetened condensed milk, finished with a rich caramel glaze. This Puerto Rican-inspired recipe, ready in about 50 minutes, layers all-purpose flour, unsalted butter, toasted coconut into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 15 min Serves 6 Puerto Rican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Beat butter until creamy, then gradually add flour until a dough forms. Chill for 20 minutes.
  2. Step 2: Roll dough into 1/4-inch thickness, then cut into 4-inch squares. Place 1 tbsp toasted coconut and 1 tsp dulce de leche in the center of each square.
  3. Step 3: Fold dough over filling to form triangles, then roll tightly from the wide end to create a spiral. Place on a baking sheet and chill 15 minutes.
  4. Step 4: Bake at 350°F for 12 minutes until golden. Whisk confectioners' sugar with heavy cream to make a glaze, then drizzle over warm pastries.

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