Description
Fried Piña Colada Rings are a tropical twist on a classic fried treat. Pineapple rings are dipped in a coconut-infused batter, fried until golden and crispy, and optionally topped with powdered sugar or coconut glaze. This delightful dessert offers the sweet flavors of piña colada in a fun and easy-to-make finger food.
Ingredients
Scale
Fruit
- 1 can (20 oz) pineapple rings, drained and patted dry
Batter Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Batter Wet Ingredients
- 1 egg
- 3/4 cup coconut milk (plus more if needed)
- 1 tablespoon rum or rum extract (optional)
For Frying and Topping
- Vegetable oil, for frying
- Powdered sugar or coconut glaze (optional topping)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, shredded sweetened coconut, cornstarch, sugar, baking powder, and salt until fully combined.
- Mix Wet Ingredients: In a separate bowl, beat the egg along with coconut milk and rum or rum extract if using. Pour the wet mixture into the dry ingredients and stir until smooth. The batter should be thick yet dippable; add additional coconut milk to thin if necessary.
- Heat Oil: Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat it to 350°F (175°C). Maintaining this temperature is key for proper frying.
- Coat Pineapple Rings: Dip each drained pineapple ring into the batter, allowing excess batter to drip back into the bowl so coating is even but not too thick.
- Fry: Carefully place the coated rings into the hot oil. Fry them in batches for about 2–3 minutes on each side until they achieve a crispy, golden-brown exterior. Use a slotted spoon to remove the rings once done and drain on paper towels to remove excess oil.
- Serve: Dust the fried piña colada rings with powdered sugar or drizzle with coconut glaze if desired. Serve warm for best flavor and texture.
Notes
- Ensure the pineapple rings are well-drained and patted dry before dipping to prevent oil splatters and soggy batter.
- Maintain the oil temperature at 350°F (175°C) for even frying and to avoid greasy results.
- Use rum extract as a non-alcoholic alternative if serving to children or avoiding alcohol.
- For a coconut glaze, mix powdered sugar with a little coconut milk until smooth and drizzle over the fried rings.
- Serve immediately for a crisp texture, as the batter can soften if left to sit.
