Fried Pineapple with Coconut Crust
Ingredients:
8 pineapple rings
1 cup pineapple juice
1 ½ cups all-purpose flour
1 (10-oz.) bag sweetened coconut
2 large eggs
½ cup coconut milk
Vegetable oil (for frying)
4 oz. cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
Instructions:
Soak the pineapple:
Place the pineapple rings in a bowl and cover them with pineapple juice. Let them soak for at least 1 hour to boost their sweetness. Once soaked, drain and pat them dry with paper towels.
Set up your coating station:
Bowl 1: Add flour.
Bowl 2: Add sweetened coconut.
Bowl 3: Whisk eggs and coconut milk together.
Coat the pineapple rings:
Dredge each ring in flour, dip into the egg-coconut mixture, and then press into the coconut, coating all sides evenly.
Fry until golden:
Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C), about 1 inch deep. Fry the coated rings in batches for 1 minute per side until golden brown. Transfer to a paper towel-lined plate to drain.
Make the dipping sauce:
In a bowl, mix softened cream cheese and powdered sugar until smooth. Stir in vanilla extract. Add coconut milk a teaspoon at a time until you get your desired consistency.
Serve and enjoy:
Serve the warm pineapple rings with the creamy dip on the side. Optional: dust with powdered sugar or drizzle with caramel for a sweet finish.
Notes:
Keep oil temperature steady at 350°F for even frying.
Fresh pineapple works best for flavor and texture.
For a fun twist, add a pinch of cinnamon or nutmeg to the coconut coating.
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