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