Coxinha

Crispy on the outside and savory on the inside, these teardrop-shaped Brazilian snacks are filled with seasoned jackfruit, garlic, onions, tomato, and parsley. Wrapped in a soft pastry dough made from veggie broth, plant milk, and flour, they’re coated in breadcrumbs and fried (or baked!) to golden perfection. A delicious, plant-based twist on a street food favorite—perfect for sharing!

Print the recipe

Ingredients

SERVINGS:

Calories: 265 Protein: 6.7 g

FOR THE STUFFING

16.0 oz cans of jackfruit (look for the green can of unripe jackfruit)
.5 chopped onion
3 cloves of garlic, minced
1.0 chopped tomato
.25 cups chopped parsley
1.0 salt and pepper to taste

FOR THE PASTRY

2 cups vegetable broth
2 cups unsweetened plant-based milk
3 tbsp. vegan butter or olive oil
3 cups wheat flour
salt to taste
breadcrumbs for coating
olive oil for cooking

Preparation

Open the cans of jackfruit and drain (if necessary). Pour the jackfruit into an oiled saucepan on the stovetop.
Add salt and pepper to the jackfruit. Cook on medium-low heat until tender enough to mash.
Wait for the jackfruit to cool. Then, mash the jackfruit with a potato masher or grind it in a blender.
Put the mashed or ground jackfruit into a medium-sized bowl. Add the garlic, onion, parsley, and tomato. Season to taste.
For the dough, add the vegetable broth, non-dairy milk, and vegan butter or olive oil to a large saucepan.
Bring to a boil, and carefully add the flour while stirring. Stir well for about three minutes, and let cool.
Remove the pieces of dough, fill them with jackfruit, and shape them into teardrops.
Toss them in cold water or plant milk, then coat them with breadcrumbs.
Fry them in hot oil or cook them in the oven.