Fried Pineapple Coconut Crust (Printable Version)

Juicy pineapple rings coated in coconut, fried golden, and served with creamy coconut sauce for a tropical finish.

# What You'll Need:

→ Pineapple Rings

01 - 1 fresh pineapple, peeled, cored, and sliced into rings
02 - 120 ml pineapple juice
03 - 95 g all-purpose flour
04 - 2 eggs
05 - 130 g sweetened shredded coconut
06 - Vegetable or coconut oil, for frying

→ Creamy Coconut Dipping Sauce

07 - 120 ml coconut cream
08 - 16 g powdered sugar
09 - 2.5 ml vanilla extract

# Steps To Follow:

01 - Cut the peeled and cored pineapple into uniform rings. Gently pat each ring dry with a paper towel. Submerge the rings in pineapple juice for 5–10 minutes to intensify the tropical flavor.
02 - Arrange flour in one shallow bowl, beaten eggs in a second, and shredded coconut in a third to create organized breading stations.
03 - Dredge each pineapple ring first in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Firmly press into shredded coconut until thoroughly coated.
04 - Heat 2–5 cm oil in a wide pan over medium-high heat. Fry the coated pineapple rings in batches for 1–2 minutes per side, turning when deeply golden. Transfer to paper towels to drain.
05 - In a small mixing bowl, vigorously whisk together coconut cream, powdered sugar, and vanilla extract until smooth and creamy.
06 - Arrange fried pineapple rings on a serving platter alongside a bowl of coconut dipping sauce. Garnish as desired with additional coconut or mint. Serve promptly while hot.

# Notes and Tips:

01 - For optimal crunch, chill the coated rings for 10 minutes before frying.
02 - Cold eggs aid in adhering the coconut crust to the fruit.
03 - Avoid crowding the pan to promote even browning.