Crispy Fried Piña Colada Rings
These Crispy Fried Piña Colada Rings feature juicy fresh pineapple dipped in coconut-infused batter, fried to golden perfection, and finished with a sweet rum glaze — a tropical vacation for your taste buds!
Equipment
- Heavy Pot or Deep Skillet
- Candy or Fry Thermometer
- Wire Rack
- Slotted Spoon
- Mixing bowls
- Whisk
- Tongs
- Small Cookie Cutter or Apple Corer
Ingredients
For the Pineapple Rings
- 1 fresh pineapple peeled, cored, and sliced into rings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 3/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup shredded coconut
- vegetable oil for frying
For the Rum Glaze
- 1 cup powdered sugar
- 1 tablespoon rum or rum extract
- 2 tablespoons pineapple juice
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
- Cut fresh pineapple into ½-inch thick rings. Core center and pat rings dry with paper towels.
- In a bowl, whisk together flour, cornstarch, baking powder, sugar, salt, and cinnamon.
- In a separate bowl, whisk eggs, coconut milk, vanilla extract, and coconut extract.
- Combine wet and dry ingredients, then fold in shredded coconut. Let batter rest 10 minutes.
- Heat vegetable oil in heavy pot to 350°F.
- Dip each pineapple ring in batter, coat completely, and fry 2–3 minutes per side until golden.
- Drain fried rings on wire rack over baking sheet.
- Whisk powdered sugar, rum, pineapple juice, vanilla, and pinch of salt into smooth glaze.
- Drizzle glaze over warm rings. Optionally, garnish with toasted coconut or powdered sugar.
- Serve immediately for best crispness.
Notes
For non-alcoholic version, substitute rum with extra pineapple juice or a splash of coconut cream. Serve with ice cream for extra indulgence!