Fried Pineapple with Coconut Crust – Tropical Delight
Hello, food enthusiasts! ???? Today, I’m thrilled to share a recipe that’s a delightful blend of tropical flavors and crispy textures –Fried Pineapple with Coconut Crust. This dish will transport your taste buds to a sunny beach, making it a perfect treat for summer gatherings or a unique dessert option.
Ingredients
Scale
- 8pineapple rings
- 1 cuppineapple juice
- 1 1/2 cupsall-purpose flour
- 1(10-oz.) bag sweetened coconut
- 2large eggs
- 1/2 cupcoconut milk
- Vegetable oil, for frying
- 4 oz. cream cheese, softened
- 1/2 cuppowdered sugar
- 1 tspvanilla extract
Instructions
- Soak Pineapple: Place pineapple rings in a medium bowl. Cover with pineapple juice and let soak for at least 1 hour. Drain and pat pineapple rings dry with paper towels.
- Prepare Coating: Place flour in one shallow bowl and sweetened coconut in another shallow bowl. In a third shallow bowl, whisk together eggs and coconut milk.
- Coat Pineapple: Working one at a time, dip each pineapple ring in the flour, shaking off excess. Then dip in the egg mixture, allowing any excess to drip off. Finally, press into the coconut to coat evenly.
- Fry Pineapple: In a deep, heavy-bottomed pot, add enough vegetable oil to come 1 inch up the sides. Heat the oil to 350°F (175°C). Fry the pineapple rings in batches, cooking until golden brown, about 1 minute per side. Remove using a slotted spoon and drain on a paper towel-lined plate.
- Make Dipping Sauce: In a medium bowl, combine softened cream cheese and powdered sugar until smooth. Add 1 teaspoon of vanilla extract and mix until combined. Add a little coconut milk, 1 teaspoon at a time, until desired consistency is reached.
- Serve: Serve the fried pineapple rings warm with the creamy coconut dipping sauce on the side.
Notes
Ensure the pineapple rings are well-drained before coating to prevent the batter from becoming soggy.
Fry in small batches to maintain the oil temperature, ensuring a crispy crust.