If you’re craving a dessert that’s both exotic and easy to make, this Fried Pineapple with Coconut Crust will transport you straight to the tropics. Juicy pineapple rings are coated in a golden, crispy coconut batter, fried until perfectly crunchy, and served warm with a drizzle of honey or a scoop of vanilla ice cream. The combination of caramelized pineapple and toasted coconut is pure bliss — sweet, slightly tangy, and irresistibly tropical. I tried this once using shredded coconut mixed with a bit of crushed macadamia nuts, and the flavor was unforgettable! This dessert is perfect for summer barbecues, dinner parties, or any time you want to bring a taste of the islands to your table.
Why You’ll Love This Recipe
This Fried Pineapple with Coconut Crust recipe turns simple ingredients into something truly special. It’s crispy on the outside, juicy on the inside, and bursting with tropical flavor. The sweet coconut coating contrasts beautifully with the tart pineapple, creating a dessert that’s light yet indulgent. Plus, it takes less than 20 minutes to make and can be served on its own or with ice cream for an extra treat.
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Fried Pineapple with Coconut Crust (Crispy, Sweet, and Tropical)
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Fried Pineapple with Coconut Crust is a tropical treat featuring juicy pineapple coated in a crispy, golden coconut batter. The combination of warm caramelized pineapple and crunchy coconut makes this dessert irresistible — perfect served with vanilla ice cream or a drizzle of honey.
Ingredients
- 1 fresh pineapple, peeled, cored, and cut into rings or chunks
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon coconut milk (or regular milk)
- 1 cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- ¼ cup granulated sugar (optional, for extra sweetness)
- Pinch of salt
- Vegetable oil, for frying
- For Serving (optional):
- Vanilla ice cream
- Honey or caramel sauce drizzle
- Toasted coconut flakes (for garnish)
Instructions
- Pat pineapple pieces dry with paper towels to remove excess moisture.
- Set up three bowls: one with flour, one with beaten eggs mixed with coconut milk, and one with a mixture of shredded coconut, panko breadcrumbs, sugar, and a pinch of salt.
- Coat each pineapple piece first in flour, then dip in the egg mixture, and finally press into the coconut mixture until fully coated.
- In a deep skillet, heat about 1 inch of vegetable oil over medium heat (around 350°F or 175°C).
- Fry the coated pineapple pieces in batches for 1–2 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan.
- Remove and drain on a paper towel-lined plate.
- Serve warm with vanilla ice cream, a drizzle of honey or caramel, and a sprinkle of toasted coconut flakes if desired.
Notes
- Use firm, ripe pineapple for the best balance of sweetness and texture.
- Air fryer method: Cook at 375°F (190°C) for 7–8 minutes, flipping halfway through, until golden.
- For an extra flavor boost, add a pinch of cinnamon or nutmeg to the coconut coating.
- Best served immediately while warm and crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Tropical Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Fresh pineapple – The star of the dish, bringing juicy sweetness and a tangy kick. You can use canned pineapple rings, but fresh is best for texture and flavor.
Shredded coconut – Adds crisp texture and a rich, nutty sweetness when fried to golden perfection.
All-purpose flour – Helps the batter stick to the pineapple while creating a light, crispy crust.
Eggs – Used to bind the coating to the pineapple and create structure when frying.
Cornstarch – Adds extra crunch and helps achieve that perfect golden-brown crust.
Sugar – Balances the tangy pineapple and enhances the sweetness of the coconut.
Salt – A pinch helps highlight the flavors and keep the dessert from being overly sweet.
Vegetable oil – Ideal for frying; it ensures even browning without affecting flavor.
Optional toppings: Honey, caramel drizzle, or vanilla ice cream for serving.
Directions
Begin by cutting your pineapple into rings or bite-sized chunks. Pat them dry with a paper towel to remove excess moisture — this helps the coating stick better.
In a shallow bowl, mix flour, cornstarch, sugar, and a pinch of salt. In another bowl, beat the eggs until smooth. Place shredded coconut in a third bowl.
Dip each pineapple piece first into the flour mixture, then into the beaten eggs, and finally coat generously with shredded coconut. Press lightly to ensure the coconut adheres well.
Heat about 1 inch of vegetable oil in a frying pan over medium heat. Once hot, carefully add the coated pineapple pieces, a few at a time, and fry until golden brown — about 1–2 minutes per side. Remove and drain on paper towels.
Serve warm, drizzled with honey or caramel sauce, and top with a scoop of vanilla ice cream if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 15 minutes total — 10 minutes of prep time and 5 minutes of frying.
Storage/reheating
Fried pineapple is best served immediately while the coating is crisp. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven at 350°F (175°C) for 5 minutes to restore crispiness. Avoid microwaving, as it can make the crust soggy.
Variations and Customizations
Coconut Panko Crust
Mix shredded coconut with panko breadcrumbs for extra crunch.
Spiced Version
Add a pinch of cinnamon or nutmeg to the flour mixture for a warm, aromatic twist.
Coconut Rum Glaze
Drizzle with a coconut rum glaze or caramel sauce for an adults-only dessert.
Chocolate Drizzle
Top with melted dark chocolate or white chocolate for an indulgent finish.
Tropical Sundae
Serve over vanilla or coconut ice cream, topped with macadamia nuts and a cherry.
Air Fryer Method
Lightly spray coated pineapple with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.
Gluten-Free Option
Substitute the flour with a 1:1 gluten-free blend for a gluten-free treat.
FAQs
Can I use canned pineapple?
Yes, just drain it well and pat dry to prevent splattering during frying.
What oil is best for frying?
Use neutral oils like vegetable or canola oil for even cooking.
Can I bake instead of fry?
Yes, bake at 400°F (200°C) for 12–15 minutes, flipping halfway through for even browning.
How do I make the crust extra crispy?
Add a bit of cornstarch to the flour mixture and make sure the oil is hot before frying.
Can I make it dairy-free?
Yes, this recipe is naturally dairy-free unless you serve it with ice cream.
What should I serve with fried pineapple?
Vanilla ice cream, whipped cream, or a drizzle of honey pair perfectly.
Can I make it ahead of time?
It’s best fried fresh, but you can prep the pineapple and coating in advance.
How do I know when the oil is hot enough?
Drop a bit of flour into the oil — if it sizzles immediately, it’s ready.
Can I use unsweetened coconut?
Yes, unsweetened coconut gives a more balanced sweetness and toasts beautifully.
Can I add nuts to the coating?
Absolutely! Finely chopped macadamia nuts or pecans add great flavor and crunch.
Conclusion
This Fried Pineapple with Coconut Crust is a tropical dessert that’s as easy to make as it is irresistible. The golden coconut coating adds crunch, while the warm pineapple inside bursts with sweet, tangy flavor. Whether served on its own or topped with ice cream and caramel, it’s a dessert that instantly transports you to paradise. Perfect for summer gatherings or as a creative twist on classic fried sweets, this recipe is a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
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