Ingredients
Scale
- 1 ripe pineapple, cored and cut into 1/2-inch thick rings (or 1 can (20 oz) pineapple rings, drained and patted dry)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (or coconut sugar)
- 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water)
- 1/2 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded unsweetened coconut
- 2-3 cups neutral oil for frying (e.g., vegetable, canola, or refined coconut oil)
- Powdered sugar, for dusting (optional)
Instructions
- If using fresh pineapple, peel, core, and slice into 1/2-inch thick rings. Pat both sides of the pineapple rings thoroughly dry with paper towels to remove excess moisture. If using canned pineapple, drain well and pat dry.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and granulated sugar. In a separate small bowl, whisk the egg, coconut milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth. Do not overmix.
- Place the shredded coconut in a shallow dish, ready for coating.
- Heat 2-3 inches of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer to ensure accuracy.
- Working in batches, dip each pineapple ring into the batter, allowing any excess to drip off. Then, gently press both sides of the battered pineapple into the shredded coconut until evenly coated.
- Carefully lower 2-3 coated pineapple rings into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Using tongs or a slotted spoon, carefully remove the fried pineapple from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
- Repeat with the remaining pineapple rings. Serve warm, optionally dusted with powdered sugar.
Notes
For best results, use a thermometer to maintain oil temperature. If the oil is too cool, the pineapple will be greasy; if too hot, it will burn. Serve these golden treats immediately for optimal crispiness. They pair wonderfully with a scoop of vanilla bean ice cream, a dollop of whipped coconut cream, or a drizzle of caramel sauce. For a spicier kick, add a pinch of chili powder to the batter. Leftovers (though unlikely!) can be reheated briefly in an air fryer for a quick crisp-up.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving (2 rings)
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg