Golden Coconut Pineapple Rings (Print-Friendly Version)
Crunchy pineapple slices coated in toasted coconut with a smooth tropical sauce.
# Ingredients You’ll Need:
→ Pineapple Rings
01 -
1 big fresh pineapple, skinned, hollowed, and cut into ½-inch thick circles
02 -
1 cup plain flour
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon table salt
05 -
2 large eggs
06 -
3/4 cup canned coconut milk, try to use full-fat version
07 -
1 tablespoon dark rum, skip if you want
08 -
2 teaspoons white sugar
09 -
1½ cups sweetened coconut flakes
10 -
Vegetable oil for deep frying
→ Piña Colada Cream
11 -
1/2 cup sour cream
12 -
1/4 cup drained crushed pineapple
13 -
1 tablespoon honey
14 -
1 tablespoon coconut milk
15 -
1 teaspoon dark rum, leave out if preferred
16 -
Tiny bit of salt
# How to Make It:
01 -
Mix the flour, baking powder, and salt together in a medium bowl.
02 -
In a separate bowl, whisk eggs with coconut milk, rum if you're using it, and sugar until well combined.
03 -
Pour the wet ingredients into the dry ones bit by bit while mixing until you get a smooth batter.
04 -
Put the coconut flakes in a flat dish for easy coating.
05 -
Take each pineapple ring, dunk it in the batter, let extra drip off, then roll it in the coconut flakes for full coverage.
06 -
Pour 1–2 inches of vegetable oil in a deep pan or fryer and heat it to 175°C (350°F).
07 -
Gently drop coated rings into hot oil in small batches, cooking about 2–3 minutes on each side till they turn golden brown. Move them to paper towels with a slotted spoon to drain.
08 -
Throw sour cream, drained crushed pineapple, honey, coconut milk, rum if you want it, and a tiny pinch of salt into a blender. Mix until it's all smooth.
09 -
Enjoy the pineapple rings while they're still warm with the cold piña colada cream for dipping.