Steps

1. Peel and mash the ripe plantains in a bowl until smooth. Gradually add flour until a dough forms.
2. Roll out the dough on a floured surface and cut circles. Fill each circle with a spoonful of melted guava paste and fold in half, sealing the edges.
3. In a separate bowl, mix shredded coconut with a pinch of salt. Lightly coat each empanada with the coconut mixture.
4. In a saucepan, heat coconut oil over medium heat and fry the empanadas until golden brown and crispy.
5. For the coconut crema, whisk together coconut milk, Greek yogurt, lime juice, and a pinch of salt until smooth.
6. Serve the warm empanadas with a dollop of coconut crema on top.