Description
Crispy fried pineapple with coconut crust brings tropical paradise to your plate, melding sweet and crunchy textures. Delightful Hawaiian-inspired dessert promises a golden, irresistible treat that transports you to sun-drenched island shores.
Ingredients
Scale
Main Ingredients:
- 2 medium pineapples
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
Coating and Batter:
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
Frying and Seasoning:
- 2 cups vegetable oil (for deep frying)
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Prepare the pineapples by peeling and removing the core, then slice into thick, uniform rings approximately 1/2-inch thick to ensure even cooking and crispy texture.
- Create a delicate coating station with three separate shallow dishes: one with flour, another whisking together eggs, milk, and vanilla extract, and the third mixing shredded coconut with salt and cinnamon.
- Carefully dredge each pineapple ring first in flour, shaking off excess, then dip thoroughly into the egg mixture, allowing any dripping to subside.
- Roll the egg-coated pineapple rings generously in the coconut mixture, pressing gently to ensure a complete and even crispy coating that adheres well.
- Heat vegetable oil in a deep, heavy-bottomed pan to 350°F, monitoring temperature with a cooking thermometer for consistent frying.
- Gently lower coated pineapple rings into hot oil, working in small batches to prevent overcrowding and maintain oil temperature, frying until golden brown and crispy, approximately 2-3 minutes per side.
- Remove fried pineapple rings using a slotted spider or tongs, placing on a wire rack lined with paper towels to drain excess oil and maintain crispiness.
- Dust the hot, freshly fried pineapple rings with powdered sugar, creating a delicate sweet finish that complements the tropical, crunchy coconut exterior.
- Serve immediately while warm and crisp, optionally accompanied by vanilla ice cream or caramel sauce for an indulgent dessert experience.
Notes
- Select ripe, firm pineapples with vibrant golden color and sweet aroma for the best flavor and texture when frying.
- Maintain consistent oil temperature around 350°F to prevent soggy or overly greasy coconut coating, using a cooking thermometer for precision.
- Pat pineapple rings completely dry before coating to help breading adhere better and achieve maximum crispiness during frying.
- Create gluten-free version by substituting all-purpose flour with almond flour or cornstarch for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Snacks, Desserts
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg