Description
Crispy and tropical Fried Piña Colada Rings are a delightful treat featuring pineapple rings dipped in a coconut-infused batter and fried to golden perfection. These sweet, crunchy bites capture the essence of the classic piña colada cocktail, making them perfect for a unique appetizer or dessert.
Ingredients
Scale
Main Ingredients
- 1 can (20 oz) pineapple rings, drained and patted dry
- 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
- 1 egg
- 3/4 cup coconut milk (plus more if needed)
- 1 tablespoon rum or rum extract (optional)
- Vegetable oil, for frying
- Powdered sugar or coconut glaze (optional topping)
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, shredded sweetened coconut, cornstarch, sugar, baking powder, and salt until evenly combined.
- Mix the wet ingredients and batter: In another bowl, beat the egg with coconut milk and rum or rum extract if using. Pour the wet mixture into the dry ingredients and stir until you obtain a smooth, thick but dip-able batter. Add more coconut milk if needed to adjust the consistency slightly thinner.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or saucepan. Heat the oil to 350°F (175°C), ensuring it’s hot enough for frying.
- Batter the pineapple rings: Dip each pineapple ring into the prepared batter, letting any excess batter drip off to avoid clumping.
- Fry the coated pineapple rings: Carefully place the battered pineapple rings into the hot oil in batches. Fry each side for 2 to 3 minutes until they turn golden brown and develop a crisp texture.
- Drain and serve: Use a slotted spoon to remove the fried rings and place them on paper towels to drain excess oil. Dust with powdered sugar or drizzle with coconut glaze while still warm. Serve immediately for the best taste and texture.
Notes
- If you prefer, substitute rum extract for rum to make the recipe alcohol-free.
- Ensure the oil temperature stays consistent between 350°F and 360°F for even frying.
- Do not overcrowd the pan while frying to maintain the oil temperature and prevent soggy rings.
- Adjust the batter thickness by adding more coconut milk gradually to avoid a runny batter.
- Pineapple rings can be patted dry with paper towels to help the batter adhere better.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Caribbean
