Crispy Fried Piña Colada (Printer-Friendly)

Golden pineapple rings in coconut batter, fried to crispy perfection with a sweet finish.

# What You’ll Need:

→ Pineapple Rings

01 - 1 can (20 oz) canned pineapple rings, drained and patted dry
02 - ½ cup all-purpose flour for dredging
03 - Vegetable oil for frying

→ Batter

04 - ¾ cup all-purpose flour
05 - ¼ cup cornstarch
06 - 1 tablespoon granulated sugar
07 - ½ teaspoon baking powder
08 - Pinch of salt
09 - ½ cup full-fat coconut milk
10 - ¼ cup crushed pineapple, well-drained
11 - 1 teaspoon vanilla extract

→ Coating and Garnish

12 - ¼ cup shredded sweetened coconut
13 - 2 tablespoons granulated or powdered sugar for dusting
14 - Optional: maraschino cherries for topping
15 - Optional: coconut whipped cream for dipping

# Steps to Make This:

01 - Drain pineapple rings thoroughly and pat dry with paper towels. Lightly dredge each ring in flour to help batter adhere. Set aside.
02 - In a mixing bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Add coconut milk, crushed pineapple, and vanilla extract, then whisk until smooth and slightly thick. Let rest for 5 minutes.
03 - Pour vegetable oil into a deep pan to a depth of at least 2 inches. Heat over medium-high until the temperature reaches 350°F.
04 - Dip floured pineapple rings into the batter, allowing excess to drip off. Carefully place 2 to 3 rings into hot oil. Fry for 2 to 3 minutes per side until golden brown. Use tongs or a slotted spoon to transfer to paper towels for draining.
05 - While still warm, sprinkle fried rings with shredded coconut and sugar. Serve immediately with optional maraschino cherries and coconut whipped cream.

# Additional Notes:

01 - Drying pineapple thoroughly ensures a crispy coating and prevents oil splatter.
02 - Maintain oil temperature at 350°F to achieve a golden, non-greasy finish.
03 - Frying in small batches prevents oil temperature from dropping, ensuring even cooking.
04 - Resting the batter allows ingredients to combine fully, producing a fluffier texture.
05 - Best served hot and fresh to retain crispness.

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