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.