• Start by making the coconut filling. Add the shredded coconut, condensed milk, chopped pistachios, almonds, raisins, and cardamom to a bowl. Mix well until everything is evenly combined. The filling should be thick and moist.
• Thaw the puff pastry according to the package directions. Keep it chilled until you are ready to use it. This helps the pastry stay flaky and makes it easier to shape.
• Place the puff pastry on a lightly floured surface. Gently roll it into a smooth sheet if needed. Cut the pastry into equal-sized squares.
• Place a small spoonful of the coconut filling near the center of each square. Do not overfill. You need enough space around the filling to seal the pastry.
• To create the triangle shape, bring one corner of the pastry square over to the opposite corner. Press the edges together gently to form a triangle. Seal the edges with your fingers, then use a fork to press around the edges. This creates a pretty crimped border and helps keep the coconut filling inside.

How to Make Air Fryer Sweet Coconut Pastries

• Place the triangle pastries on the air fryer basket, leaving a little space between each one. Do not over-crowd them.
• Air Fry at 325°F for 12-15 minutes (adjust according to the puff pastry package directions) until the pastries are puffed and golden brown. Let the pastries cool completely before serving. The coconut filling will be very hot straight from the oven.

How to Make Sweet Coconut Pastries in the oven

• Place the triangle pastries on a parchment-lined baking sheet, leaving a little space between each one. If desired, make a few small cuts on top of each pastry to allow steam to escape.
• Bake at 350°F for 12-15 minutes (adjust according to the puff pastry package directions) until the pastries are puffed and golden brown.
• Let the pastries cool for a few minutes before serving. The coconut filling will be very hot straight from the oven.