Ingredients:
- Pineapple Rings: 8 fresh or canned pineapple rings
- Pineapple Juice: 1 cup, for soaking
- All-Purpose Flour: 1 1/2 cups
- Sweetened Coconut Flakes: 1 (10-oz.) bag
- Eggs: 2 large
- Coconut Milk: 1/2 cup, plus extra for adjusting sauce consistency
- Vegetable Oil: For frying
- Cream Cheese: 4 oz., softened
- Powdered Sugar: 1/2 cup
- Vanilla Extract: 1 tsp
Directions:
- Soak the Pineapple: Begin by soaking the pineapple rings in pineapple juice. Place the rings in a medium bowl and cover them with the juice. Allow them to soak for at least 1 hour. After soaking, drain the rings and pat them dry with paper towels to remove excess moisture.
- Prepare the Coating: Set up a coating station with three shallow bowls:
- Bowl 1: All-purpose flour.
- Bowl 2: Sweetened coconut flakes.
- Bowl 3: Whisk together the eggs and coconut milk until well combined.
- Coat the Pineapple: Coat each pineapple ring sequentially:
- Start by dredging in flour, ensuring an even coating.
- Dip into the egg and coconut milk mixture.
- Press into the coconut flakes, ensuring the flakes adhere to form a crust.
- Fry the Pineapple: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully place the coated pineapple rings into the hot oil and fry until golden brown, about 1 minute per side. Remove and drain on paper towels.
- Make the Dipping Sauce: In a bowl, blend softened cream cheese and powdered sugar until smooth. Stir in vanilla extract. Gradually add coconut milk, stirring continuously until you reach your desired dipping sauce consistency.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Kcal: 250 kcal per serving | Servings: 4 servings