Description
Fried pineapple rings coated in a crispy coconut crust, served with a creamy dipping sauce.
Ingredients
- 8 pineapple rings
- 1 cup pineapple juice
- 1 1/2 cups all-purpose flour
- 1 (10-oz.) bag sweetened coconut
- 2 large eggs
- 1/2 cup coconut milk
- Vegetable oil, for frying
- 4 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla 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
- For a sweeter taste, drizzle honey over the fried pineapple.
- Adjust the thickness of the dipping sauce by adding more or less coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
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