Description
Craving a tropical treat that’s crispy, sweet, and bursting with island flavor? These Fried Piña Colada Rings are exactly what you need. Golden pineapple rings are dipped in a creamy coconut batter, fried to perfection, and dusted with a touch of sugar for that perfect finish. It’s a vacation in every bite—no plane ticket required.
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Ingredients
For the Rings:
1 can (20 oz) pineapple rings, drained and patted dry
½ cup all-purpose flour (for dredging)
Vegetable oil, for frying
For the Batter:
¾ cup all-purpose flour
¼ cup cornstarch
1 tbsp sugar
½ tsp baking powder
Pinch of salt
½ cup coconut milk (full-fat for best texture)
¼ cup crushed pineapple (well-drained)
1 tsp vanilla extract
For the Coating & Garnish:
¼ cup shredded sweetened coconut
2 tbsp granulated sugar or powdered sugar (for dusting)
Optional: maraschino cherries for topping
Optional: coconut whipped cream for dipping
Instructions
Step 1: Prepare the Pineapple Rings
-
Drain the canned pineapple rings thoroughly and pat dry with paper towels.
-
Lightly dredge each ring in flour to help the batter stick better. Set aside.
Step 2: Make the Batter
3. In a mixing bowl, whisk together flour, cornstarch, sugar, baking powder, and salt.
4. Add coconut milk, crushed pineapple, and vanilla extract.
5. Whisk until you get a smooth, slightly thick batter. Let it rest for 5 minutes.
Step 3: Heat the Oil
6. Pour enough vegetable oil into a deep frying pan to cover at least 2 inches.
7. Heat over medium-high until it reaches 350°F (175°C).
Step 4: Fry the Rings
8. Dip each floured pineapple ring into the batter, letting excess drip off.
9. Carefully place the ring into the hot oil.
10. Fry 2–3 rings at a time, turning once, for about 2–3 minutes per side until golden brown.
11. Use tongs or a slotted spoon to transfer the rings to a paper towel-lined plate.
Step 5: Add the Finishing Touches
12. While still warm, sprinkle fried rings with shredded coconut and sugar.
13. Serve immediately with maraschino cherries and coconut whipped cream if desired.
Notes
Dry the Pineapple – Removing excess moisture prevents splattering and ensures crispiness.
Maintain Oil Temperature – Too hot and they’ll burn, too cool and they’ll get soggy.
Don’t Overcrowd – Fry in batches to keep the oil temperature stable.
Rest the Batter – This helps the ingredients combine and yields a fluffier coating.
Serve Fresh – These are best enjoyed hot and crispy right after frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American