Description
A crispy, golden dessert that combines the juicy sweetness of ripe pineapple with the nutty crunch of coconut. This tropical treat is quick to prepare, visually stunning, and perfect for both casual snacking and special occasions. Serve it warm with caramel sauce or a tangy yogurt dip for an irresistible finish.
Ingredients
Scale
- 1 fresh pineapple, peeled, cored, and sliced into rings or chunks
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten (or coconut milk for vegan option)
- 1/4 teaspoon salt
- Neutral oil for frying (canola or sunflower)
- Optional: powdered sugar, caramel sauce, or yogurt dip for serving
Instructions
- Prepare Pineapple: Slice the pineapple into rings or bite-sized chunks. Pat dry with a paper towel to remove excess moisture.
- Set Up Coating Station: Place flour in one bowl, beaten eggs (or coconut milk) in another, and a mixture of shredded coconut, panko breadcrumbs, and salt in a third.
- Coat Pineapple: Dredge each pineapple piece in flour, dip into the egg wash, then roll in the coconut-panko mixture until fully coated.
- Heat Oil: Pour oil into a deep skillet or saucepan to about 1–2 inches deep. Heat to 350°F (175°C).
- Fry Pineapple: Carefully place coated pineapple pieces into hot oil. Fry in small batches for 1–2 minutes per side, or until golden brown.
- Drain and Serve: Remove with a slotted spoon and drain on paper towels. Serve immediately with your choice of dipping sauce or garnishes.
Notes
Coconut burns quickly—keep an eye on the oil temperature and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Tropical / Hawaiian-inspired
Nutrition
- Serving Size: 1 serving (approx. 4–5 pineapple pieces)
- Calories: ~220 kcal per serving
Keywords: fried pineapple coconut crust, tropical dessert, pineapple recipe, coconut crust pineapple, crispy pineapple dessert, summer dessert recipe