Detailed Directions and Instructions
Prepare the Ingredients
Begin by cutting the fresh pineapple into bite-sized pieces and setting them aside.
Set Up the Breading Station
In three separate bowls, place the all-purpose flour, beaten eggs, and sweetened shredded coconut.
Coat the Pineapple Pieces
Take each piece of pineapple and dip it first into the flour, making sure it’s fully coated. Next, immerse it in the beaten eggs, allowing any excess to drip off. Finally, roll the pineapple in the shredded coconut, ensuring it’s evenly coated.
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium heat. Use a thermometer to monitor the temperature, aiming for approximately 350°F (175°C).
Fry the Coconut-Coated Pineapple
Carefully add the coconut-coated pineapple pieces to the hot oil in batches. Fry each piece until golden brown, which will take about 2-3 minutes per side. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil.
Prepare the Drizzle
In a small bowl, mix together the coconut milk and sweetened condensed milk. Drizzle this mixture over the fried pineapple slices.
Garnish and Serve
Sprinkle the fried pineapple with toasted coconut flakes and dust with powdered sugar. Serve warm to enjoy this delightful treat.
Notes
Serving Size
This recipe yields approximately 4 servings.
Cooking Tip
Keep an eye on the oil temperature to prevent it from becoming too hot, which can cause the coconut to burn.
Ingredient Variation
You can use unsweetened coconut if you prefer a less sweet flavor profile.
Storage Advice
For best results, serve immediately. If needed, you can store leftovers in an airtight container in the refrigerator, but they may lose their crispiness. Reheat in an oven or air fryer to regain some crunch.
Nutritional Information
Each serving contains about 180 kcal. Adjust portion sizes accordingly if you are following specific dietary guidelines.
