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Fried Pineapple with Coconut Crust

A delightful dish combining the juicy sweetness of fresh pineapple with a crispy coconut coating, perfect for a tropical dessert or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole fresh pineapple, peeled and cut into rings Choose ripe pineapple for better sweetness.
  • 1 cup shredded coconut Sweetened or unsweetened, based on your preference.
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • as needed cups Vegetable oil for frying Heat oil until hot but not smoking.
  • a pinch salt
  • optional tablespoons powdered sugar for dusting To serve.

Method
 

Preparation
  1. Start by slicing the pineapple into thick rings, discarding the core. Gently pat the rings dry with a paper towel to avoid excess moisture.
  2. In one bowl, place the flour and a pinch of salt. In a second bowl, whisk together the eggs, milk, and vanilla extract until smooth. In a third bowl, place the shredded coconut.
Coating
  1. Take a pineapple ring and dip it first into the flour, ensuring it’s coated evenly. Shake off any excess flour, then dip it into the egg mixture, letting any excess drip off. Finally, coat the ring in shredded coconut, pressing gently to ensure it sticks.
Frying
  1. In a deep skillet, add enough vegetable oil to cover the bottom of the pan. Heat over medium-high heat until hot, but not smoking.
  2. Carefully add the coconut-coated pineapple rings to the hot oil, frying them in batches. Fry until golden brown, about 2-3 minutes per side. Remove and let them drain on a paper towel-lined plate.
Serving
  1. If desired, dust the fried pineapple with powdered sugar before serving. Enjoy warm!

Notes

For extra flavor, consider adding spices or citrus zest to your flour or egg mixture. Store leftovers in an airtight container in the fridge for up to 2 days.