PREPARE THE JACKFRUIT:
Open the jackfruit tin, drain the brine, and scared it. Put the jackfruit in a pot with water with a teaspoon of salt and the juice of half lemon, let it simmer for at least 5 minutes.
MAKE THE FILLING:
Add olive oil (or water) to a pot, then add the onions, let it cook until golden brown, add garlic, stir for 40 seconds, add tomatoes, let it cook until completely dissolved. Add the remainder of the ingredients and let it cook until the filling becomes very dry, then add the cornstarch slurry, if necessary. Under any circumstance does that filling should be wet and moist, otherwise you won't be able to for the coxinha shapes.
MAKE THE COXINHA BATTER:
On a large pot, add all the ingredients for the batter and let it boil. When it boils, add the flour and stir vigorously until it becomes soft and lump-free. Remove from the pot, put it in a clean table, and knead with the help of the wooden spoon while still hot, until the batter becomes elastic and smooth. Cover with a plastic film and reserve.
MAKE THE COXINHAS:
Put the breadcrumbs in a plate and the plant-based milk on a separate plate. Reserve.
Take a piece of the batter, roll into a ball, then flatten it up and shape it into a cup, add the filling (do not add too much of the filling otherwise you’re not going to be able to close the coxinhas), close the ends forming a cone, then mold it delicately. Put the coxing into the cold milk, then the breadcrumbs, you can repeat the process for extra crunchiness if desired, place it onto a dry plate and repeat this process until you use all the batter and filling. If you wish to freeze them, now is the time to do so.
Deep fry the coxinhas in hot oil for approx. 3 minutes, remove from the oil, place them in a paper towel or cooling rack, plate them, serve them, and enjoy it!