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This island-inspired sweet treat turns juicy pineapple into a mouthwatering delight, mixing the snap of toasted coconut coating with the natural sweetness of hot pineapple. A smooth, tropical dipping sauce elevates this simple pleasure, bringing vacation vibes straight to your dinner table.
I originally whipped up these coconut-crusted pineapple circles for a tropical-themed garden party, and they vanished faster than anything else. These days, whenever we're craving sunshine during cold seasons, this dessert immediately lifts our spirits.
Ingredients
- Fresh pineapple: Delivers the juicy, sweet foundation that turns slightly caramelized when cooked. Choose ones with vibrant green tops and a pleasant smell near the bottom.
- All purpose flour: Forms the base of our coating mixture. Regular kitchen flour does the job perfectly.
- Baking powder: Adds a bit of fluffiness and creates a more delicate shell. Double-check that it's not expired for best outcome.
- Kosher salt: Boosts overall taste without adding saltiness. The bigger grains blend ideally into the mixture.
- Large eggs: Hold everything together and provide structure. They mix better when left out for a bit beforehand.
- Canned coconut milk: Regular (not light) gives richness and island flavor. Skip the reduced-fat versions as they won't deliver the needed creaminess.
- Dark rum: Not required but brings authentic tropical cocktail notes. Don't worry - the alcohol disappears during cooking.
- Granulated sugar: Just a touch to highlight the pineapple's natural sweetness.
- Sweetened shredded coconut: Makes the crispy golden outer layer. Lightly brown it beforehand for extra flavor depth.
- Vegetable oil: Tasteless with good heat tolerance making it ideal for frying.
Step-by-Step Instructions
- Prepare the batter:
- Start by combining dry stuff first - stir flour baking powder and salt together in a medium bowl until well mixed without any clumps. In another bowl beat the eggs thoroughly then pour in coconut milk rum and sugar stirring until it's all smooth. The mixture should look evenly pale. Slowly add the wet stuff into the flour while gently mixing with a wooden spoon. Stir just until everything comes together with no dry patches but don't overmix or your coating might end up tough.
- Prepare the coating:
- Empty the coconut flakes into a wide flat dish where you can easily roll the pineapple rings. If your coconut pieces seem too big give them a quick chop in the food processor so they'll stick better.
- Coat the pineapple rings:
- Take one pineapple slice at a time using a fork and dunk it completely in the batter. Let it drip for about 5 seconds then move it to the coconut dish. Push it gently into the coconut then turn it over and press again making sure it's fully covered. Put the coated ring on a clean plate and do the same with the rest of the pineapple.
- Fry to golden perfection:
- Warm the oil in a heavy pan or deep fryer to exactly 350°F using a thermometer to check. Getting the right temperature is super important. Carefully drop each coated ring into the hot oil one by one leaving space between them. Cook for 2 to 3 minutes on each side watching them turn golden brown. Keep an eye out as coconut can burn fast so adjust your heat if needed. Use a slotted spoon to flip them once while cooking.
- Drain and serve:
- Lift the fried rings out carefully and put them on paper towels to soak up extra oil. Let them sit for 1 to 2 minutes before serving. Arrange them on a plate with the cold piña colada dipping sauce.
The mashed pineapple in the dipping sauce stands out as my top pick in this dish. My grandma showed me that using juice from the center part you cut out makes the sauce even tastier. During our family trip to Hawaii, a local cook taught me that letting the freshly fried rings cool down for exactly two minutes helps the flavors come together while keeping that perfect crunch.
Make Ahead Options
You can get these pineapple rings ready many hours before your meal. Just do everything except the frying step and keep the coated rings in the fridge on a parchment-covered tray. When it's time to eat, let them warm up on the counter for 15 minutes before frying. The tropical dipping sauce can be fixed up to two days early and kept in a sealed container in your fridge. Just stir it quickly before serving to freshen it up.
Flavor Variations
The standard version tastes amazing, but you can try some fun changes too. For a hot and sweet combo, add 1/4 teaspoon of cayenne pepper to your batter which works really well with the sweet pineapple. Another idea is swapping regular rum with coconut rum for an even stronger coconut taste. If you like citrus, mix in 1 teaspoon of lime zest to both the batter and sauce to brighten everything up. You might also want to throw 1/4 cup of finely chopped macadamia nuts into the coconut coating for extra crunch and nutty flavor.
Serving Suggestions
Offer these golden rings while they're still warm with the cold tropical cream nearby for dipping. For a fancy dessert setup, place one ring in the middle of a white plate, drizzle some cream over it and top with a fresh mint leaf and a bit of toasted coconut. They also look great on a dessert platter next to fresh tropical fruits, chocolate-covered banana pieces and small dishes of coconut sorbet. For special events, heat up a small amount of dark rum in a metal spoon and pour it over the arranged rings for an impressive flaming display that further caramelizes the outside.
Common Questions About This Recipe
- → How do I get the coconut to stick to the pineapple rings?
First dunk the pineapple slices completely in the batter until they're fully covered, then push them firmly into the coconut flakes, making sure they get an even coat all around.
- → Can I make these pineapple rings ahead of time?
They taste best right after cooking when they're still warm and crispy. But you can mix up the batter and get your coconut ready beforehand to save some time.
- → What oil is best for frying?
Vegetable oil works great because it doesn't burn easily and doesn't add any strong flavors. Canola or peanut oil will do the job nicely too.
- → Can I make this dish without alcohol?
Absolutely! Just skip the dark rum in both the batter and cream dip. Your pineapple rings will still turn out super tasty with loads of flavor.
- → What can I serve these pineapple rings with?
The piña colada cream dip is their perfect match, but they're also amazing with a scoop of ice cream, a dollop of whipped cream, or just a little honey drizzled on top.
- → How do I store leftovers?
Put any extras in a sealed container in your fridge. When you want them again, warm them up in your oven or air fryer to bring back their crunchiness.