Coconut and pineapple chimichangas

  • 45 mins cooking
  • Makes 16 Item
  • Print


Coconut and pineapple chimichangas
  • 1/3 cup (180g) canned crushed pineapple, drained
  • 1/2 cup (85g) finely chopped raisins
  • 1/3 cup (110g) apricot jam
  • 2 teaspoon ground cinnamon
  • 1/2 cup (40g) shredded coconut
  • 8 x 15cm flour tortillas
  • vegetable oil, for deep-frying
  • 1 tablespoon icing sugar


Coconut and pineapple chimichangas
  • 1
    Combine pineapple, raisins, jam, cinnamon and coconut in a medium bowl.
  • 2
    Heat tortillas according to instructions on packet.
  • 3
    Divide pineapple mixture evenly between warmed tortillas. Roll tortillas up firmly, folding in sides. Secure with toothpicks.
  • 4
    Heat oil in a large frying pan; deep-fry tortilla rolls, in batches, until browned lightly. Drain on absorbent paper. Remove toothpicks.
  • 5
    Dust chimichangas with icing sugar. Cut each chimichanga in half; serve with ice-cream or whipped cream.

More From Women's Weekly Food