Crust
1 packet of active dry yeast (30g)
4 tablespoons of sugar
2 tablespoons of softened butter
2 eggs
1 cup of warm water
1/2 cup of oat flour
6 cups of all-purpose flour
Filling
1 can of abacaxi in syrup
1 can of condensed milk
1/2 cup of shredded coconut
1 tablespoon of softened butter
1/2 cup of heavy cream without serum
1 bottle of coconut milk
Topping
1 cup of powdered sugar
Juice from 1/2 lemon
2 slices of abacaxi cut into cubes
Crust
1 packet of active dry yeast (30g)
4 tablespoons of sugar
2 tablespoons of softened butter
2 eggs
1 cup of warm water
1/2 cup of oat flour
6 cups of all-purpose flour
Filling
1 can of abacaxi in syrup
1 can of condensed milk
1/2 cup of shredded coconut
1 tablespoon of softened butter
1/2 cup of heavy cream without serum
1 bottle of coconut milk
Topping
1 cup of powdered sugar
Juice from 1/2 lemon
2 slices of abacaxi cut into cubes
Crust
In a bowl, dissolve the yeast in sugar, mix with butter, eggs, water, oat flour, and all-purpose flour, adding it gradually
Work the dough until it becomes homogeneous
Cover and let it rest until it doubles in volume
Filling
Drain the abacaxi and reserve two slices
Chop the remaining abacaxi and place it in a pan
Add the other ingredients and cook over low heat, stirring until thickened
Let it cool
Assembly
Work the dough again, divide into three rectangles, fill, and roll with string
Make the turn
Place in a greased baking dish, cover, and let it rest for 30 minutes
Brush with egg and bake until golden
Topping
Mix powdered sugar, lemon juice, spread over the pies, and top with abacaxi.
