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Fried Pineapple with Coconut Crust: Your New Go-To Summer Treat!

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This Fried Pineapple with Coconut Crust recipe brings tropical flavors straight to your table with minimal effort. Sweet, juicy pineapple slices are coated in a crisp layer of shredded coconut, then lightly fried until golden and fragrant. Each bite combines the warmth of caramelized fruit with the satisfying crunch of toasted coconut — a dessert that’s simple, elegant, and perfect for any summer occasion.

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 ripe pineapple (peeled, cored, and sliced into rings or chunks)
  • 1 cup shredded coconut (sweetened or unsweetened)
  • ½ cup all-purpose flour
  • 2 large eggs (beaten)
  • ¼ cup milk (or coconut milk for a dairy-free version)
  • ¼ teaspoon salt
  • 2 tablespoons sugar (optional)
  • ½ teaspoon vanilla extract
  • Vegetable oil, for frying
  • Honey or maple syrup, for drizzling (optional)
  • Vanilla ice cream or whipped cream, for serving (optional)

Instructions

  1. Prepare the pineapple: Peel and core the pineapple, then slice it into even rings or chunks. Pat dry with paper towels to remove excess moisture.
  2. Set up your coating station: Prepare three bowls — one with flour, salt, and sugar; one with beaten eggs, milk, and vanilla extract; and one with shredded coconut.
  3. Coat the pineapple: Dredge each pineapple piece first in flour, then in the egg mixture, and finally in shredded coconut. Press gently to make sure the coating sticks well.
  4. Heat the oil: Pour vegetable oil into a skillet to about half an inch deep. Heat it over medium heat until it reaches 350°F (175°C). Test by dropping in a few coconut flakes — if they sizzle gently, the oil is ready.
  5. Fry the pineapple: Fry the coated pineapple pieces in small batches for 1–2 minutes per side until golden brown. Turn them gently to avoid breaking.
  6. Drain and keep warm: Transfer fried pineapple to paper towels to absorb excess oil. Keep them warm in a 200°F (95°C) oven if preparing a large batch.
  7. Serve: Drizzle with honey or maple syrup, and serve immediately with a scoop of vanilla ice cream or whipped cream.
  8. Enjoy: Serve warm for the best texture and flavor. The combination of crispy coconut and caramelized pineapple creates an unforgettable tropical dessert.

Notes

For a lighter version, use an air fryer. Spray coated pineapple lightly with oil and air fry at 375°F (190°C) for 6–8 minutes, flipping halfway through.

Always dry the pineapple thoroughly before coating to help the crust adhere properly.

You can replace milk with coconut milk for enhanced tropical flavor.

For an extra touch, sprinkle a bit of cinnamon or lime zest before serving.

  • Author: Emily
  • Prep Time: 10
  • Cook Time: 10

Find it online: https://recipesmars.com/2025/10/fried-pineapple-with-coconut-crust-your-new-go-to-summer-treat/