If you’re looking for a tropical treat that’s both delicious and easy to make, look no further than coconut fried pineapple. This recipe combines the natural sweetness of pineapple with a crispy coconut coating for a delightful dessert or snack. Perfect for summer gatherings or a quick indulgence, this coconut fried pineapple will surely impress your family and friends.
Ingredients
- 1 pineapple, peeled, cored, and cut into bite-sized chunks
- 1 cup all-purpose flour
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 large egg
- 1/4 cup coconut oil (or vegetable oil)
- 1 tsp vanilla extract (optional)
- Powdered sugar for dusting (optional)
- Honey or chocolate sauce for drizzling (optional)
Instructions
- Prepare the Pineapple:
- Peel and core the pineapple, then cut it into bite-sized chunks. Pat the pineapple pieces dry with paper towels to ensure a crispy coating.
- Prepare the Coating:
- In a medium bowl, mix the flour and granulated sugar together. In another bowl, whisk together the milk, egg, and vanilla extract (if using).
- Bread the Pineapple:
- Dip each pineapple chunk into the flour mixture, coating it lightly. Then, dip it into the milk mixture, allowing any excess to drip off. Finally, roll the pineapple in shredded coconut, pressing gently to ensure the coconut sticks well.
- Heat the Oil:
- In a large skillet, heat the coconut oil over medium heat. You want enough oil to cover the bottom of the skillet and provide a crispy texture to the pineapple.
- Fry the Pineapple:
- Once the oil is hot, add the pineapple chunks in batches, making sure not to overcrowd the skillet. Fry the pineapple for about 2-3 minutes per side, or until golden brown and crispy.
- Drain and Serve:
- Remove the fried pineapple from the skillet and place it on a plate lined with paper towels to drain any excess oil. If desired, dust with powdered sugar for extra sweetness.
- Optional Toppings:
- For an extra touch, drizzle the coconut fried pineapple with honey or chocolate sauce before serving.
Tips for Perfect Coconut Fried Pineapple
- Use Fresh Pineapple: Fresh pineapple works best for this recipe, providing a juicy and sweet bite. Canned pineapple may be too soft and can affect the crispiness of the coating.
- Maintain Oil Temperature: Make sure the oil is hot enough before adding the pineapple chunks. If the oil is not hot enough, the coating may become soggy instead of crispy.
- Don’t Overcrowd the Skillet: Fry the pineapple in batches to ensure even cooking and crispiness.
Nutritional Information
Each serving of coconut fried pineapple offers a delightful mix of sweetness and crunch. While it’s a treat best enjoyed in moderation, it’s a great way to satisfy your sweet tooth with a tropical twist.
Serving Size: 4-6 pineapple chunks
Calories per Serving: Approximately 150-200 calories
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 25mg
Total Carbohydrates: 15g
Sugars: 12g
Protein: 1g
Why You’ll Love Coconut Fried Pineapple
Coconut fried pineapple is more than just a tasty treat. It’s a tropical delight that brings a taste of the islands right to your kitchen. The combination of sweet pineapple and crispy coconut makes for a perfect balance of textures and flavors. Whether you’re serving it as a dessert or a snack, this recipe is sure to be a hit!
Serving and Storage Tips for Coconut Fried Pineapple
Serving Tips:
- Presentation: Serve the coconut fried pineapple warm for the best flavor and texture. Arrange it on a platter or individual plates, and consider garnishing with a sprinkle of powdered sugar or a drizzle of honey or chocolate sauce for added appeal.
- Pairings: This tropical treat pairs well with a variety of accompaniments. Serve it alongside a scoop of vanilla ice cream, a dollop of whipped cream, or a fresh fruit salad for a well-rounded dessert experience.
- Portion Control: Coconut fried pineapple is rich and sweet, so keep portions modest. A few chunks per serving are often enough to satisfy a sweet craving without overwhelming the palate.
- Tropical Twist: For an extra touch of the tropics, add a sprinkle of toasted coconut flakes or a few fresh mint leaves as a garnish. This adds a burst of color and enhances the overall presentation.
Storage Tips:
- Cooling and Storing: Allow any leftover coconut fried pineapple to cool completely before storing. This helps prevent condensation, which can make the coating soggy.
- Refrigeration: Store leftover pineapple in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Keep in mind that the crispy coating may lose some of its crunch after being refrigerated.
- Freezing: If you want to store it for a longer period, you can freeze the coconut fried pineapple. Place the cooled pineapple chunks in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable freezer bag or airtight container. Frozen pineapple can be stored for up to 2 months.
- Reheating: To restore some of the original crispiness, reheat the pineapple in an oven or toaster oven at 350°F (175°C) for 5-10 minutes. Avoid reheating in the microwave, as it can make the coating chewy rather than crispy.
- Serving from Frozen: If serving from frozen, you can reheat the pineapple chunks directly from the freezer. Follow the reheating instructions above to ensure a crispy texture.
By following these serving and storage tips, you can enjoy the delightful taste of coconut fried pineapple whenever you like, whether fresh out of the skillet or reheated from the freezer.
1. Can I use canned pineapple for this recipe?
Yes, you can use canned pineapple if fresh pineapple is not available. However, make sure to drain the canned pineapple well and pat it dry with paper towels. Canned pineapple tends to be softer and more watery, which might affect the crispiness of the coating.
2. What can I use instead of coconut oil?
If you don’t have coconut oil, you can use vegetable oil or canola oil as a substitute. These oils have a neutral flavor and high smoke point, making them suitable for frying. If you prefer, you can also use a light olive oil.
3. How can I make this recipe dairy-free?
To make the recipe dairy-free, substitute the milk with a plant-based milk like almond milk, coconut milk, or oat milk. Ensure the shredded coconut you use is also dairy-free, which is typically the case for most brands.
4. Can I prepare the pineapple in advance?
While it’s best to enjoy coconut fried pineapple fresh and warm, you can prepare the pineapple chunks and coating in advance. Store the pineapple chunks and the coating mixture separately in airtight containers. When you’re ready to fry, coat the pineapple chunks and proceed with frying as directed.