Ingredients:
8 pineapple rings
1½ cups all-purpose flour
1 (10 oz) bag sweetened shredded coconut
2 large eggs
½ cup coconut milk
4 oz cream cheese, softened
½ cup powdered sugar
Vegetable oil, for frying
Directions:
Place the pineapple rings in a medium bowl. Cover them with a mixture of pineapple juice and coconut milk. Let them soak for at least 1 hour to absorb the flavors. After soaking, drain the rings and reserve the soaking liquid. Pat the pineapple rings dry using paper towels.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and coconut milk. In the third bowl, place the shredded coconut.
Working with one pineapple ring at a time, coat each ring first in the flour, then in the egg and coconut milk mixture, and finally in the shredded coconut. Press gently to ensure the coconut adheres well.
Heat about 1 inch of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Fry the coated pineapple rings in batches, cooking each side for about 1 minute or until golden brown.
Use a slotted spoon to remove the fried rings from the oil and place them on a paper towel-lined plate to drain excess oil.
In a medium bowl, mix the softened cream cheese and powdered sugar until smooth. Add 2 tablespoons of the reserved soaking liquid and stir until well combined. Add more reserved liquid if needed to reach the desired dipping sauce consistency.
Serve the fried pineapple rings warm with the cream cheese dipping sauce on the side.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 30 minutes
Kcal: 783 per serving | Servings: 8
