Detailed Directions and Instructions
Soak Pineapple
Place pineapple rings in a medium bowl. Cover with pineapple juice and let soak for at least 1 hour. Drain and pat pineapple rings dry with paper towels.
Prepare Coating
Place flour in one shallow bowl and sweetened coconut in another shallow bowl. In a third shallow bowl, whisk together eggs and coconut milk.
Coat Pineapple
Working one at a time, dip each pineapple ring in the flour, shaking off excess. Then dip in the egg mixture, allowing any excess to drip off. Finally, press into the coconut to coat evenly.
Fry Pineapple
In a deep, heavy-bottomed pot, add enough vegetable oil to come 1 inch up the sides. Heat the oil to 350°F (175°C). Fry the pineapple rings in batches, cooking until golden brown, about 1 minute per side. Remove using a slotted spoon and drain on a paper towel-lined plate.
Make Dipping Sauce
In a medium bowl, combine softened cream cheese and powdered sugar until smooth. Add 1 teaspoon of vanilla extract and mix until combined. Add a little coconut milk, 1 teaspoon at a time, until desired consistency is reached.
Serve
Serve the fried pineapple rings warm with the creamy coconut dipping sauce on the side.
Notes
Tip for Soaking
For more intense flavor, let the pineapple soak longer than 1 hour if time permits.
Choosing Pineapple
Use fresh pineapple for the best texture and flavor. Canned pineapple can be used but might not yield the best results.
Adjusting the Dipping Sauce
Feel free to adjust the sweetness of the dipping sauce by adding more or less powdered sugar.
Heat Safety
Always use caution when frying and keep a close eye on the oil temperature to prevent it from overheating.
Storage Advice
Fried pineapple is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven for best results.
