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Fried Piña Colada Rings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 54 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings (8–10 rings)
  • Category: Dessert
  • Method: Frying
  • Cuisine: Caribbean

Description

Crispy, golden fried piña colada rings that combine sweet pineapple with a coconut-infused batter for a tropical, indulgent treat. Perfect as a dessert or snack, these rings are fried to perfection and optionally topped with powdered sugar or coconut glaze for extra sweetness.

Ingredients

Fruit

  • 1 can (20 oz) pineapple rings, drained and patted dry

Batter

  • 1 cup all-purpose flour
  • 1/2 cup shredded sweetened coconut
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup coconut milk (plus more if needed)
  • 1 tablespoon rum or rum extract (optional)

Frying

  • Vegetable oil, for frying

Topping (Optional)

  • Powdered sugar
  • Coconut glaze

Instructions

  1. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, shredded sweetened coconut, cornstarch, sugar, baking powder, and salt to create the dry base for the batter.
  2. Make batter: In a separate bowl, beat the egg with the coconut milk and rum or rum extract if using. Combine the wet ingredients with the dry ingredients and stir until smooth. The batter should be thick enough to coat but still dip-able; add additional coconut milk if it’s too thick.
  3. Heat oil: Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat it to 350°F (175°C), which is ideal for frying.
  4. Dip pineapple rings: Dip each pineapple ring into the prepared batter, making sure to coat it well. Allow the excess batter to drip off before placing it gently into the hot oil.
  5. Fry the rings: Fry the battered pineapple rings in batches for 2 to 3 minutes per side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and let them drain on paper towels.
  6. Add topping and serve: While warm, dust the fried piña colada rings with powdered sugar or drizzle with coconut glaze if desired. Serve immediately for the best flavor and texture.

Notes

  • Make sure the pineapple rings are well drained and patted dry to help the batter adhere better and prevent oil splattering.
  • Maintain the oil temperature at 350°F to ensure even frying and crispiness without absorbing excess oil.
  • You can substitute rum extract for rum to avoid alcohol while keeping the flavor.
  • Adjust the thickness of the batter with coconut milk for optimal coating consistency.
  • Serve immediately after frying for best texture, as the batter may lose crispiness if left too long.

Find it online: https://slsrecipes.com/fried-pina-colada-rings-recipe/