Fried Piña Colada Rings (Printer-Friendly)

Crispy golden pineapple rings coated in coconut batter, fried and topped with shredded coconut and sugar.

# What You’ll Need:

→ Pineapple Rings

01 - 1 can (20 oz) pineapple rings, drained and patted dry
02 - ½ cup all-purpose flour (for dredging)
03 - Vegetable oil, sufficient for deep frying

→ Batter

04 - ¾ cup all-purpose flour
05 - ¼ cup cornstarch
06 - 1 tablespoon granulated sugar
07 - ½ teaspoon baking powder
08 - Pinch of salt
09 - ½ cup full-fat coconut milk
10 - ¼ cup crushed pineapple, well drained
11 - 1 teaspoon vanilla extract

→ Coating and Garnish

12 - ¼ cup shredded sweetened coconut
13 - 2 tablespoons granulated or powdered sugar
14 - Optional: maraschino cherries for topping
15 - Optional: coconut whipped cream for dipping

# Steps to Follow:

01 - Drain pineapple rings thoroughly and pat dry with paper towels. Lightly dredge each ring in flour to promote batter adhesion. Set aside.
02 - In a mixing bowl, whisk together all-purpose flour, cornstarch, sugar, baking powder, and salt until evenly combined. Add coconut milk, crushed pineapple, and vanilla extract. Whisk to a smooth, slightly thick batter consistency. Allow to rest for 5 minutes to hydrate flours.
03 - Pour vegetable oil into a deep frying pan to a depth of at least 2 inches. Heat over medium-high flame until temperature reaches 350°F (175°C), monitored by a thermometer for precision.
04 - Dip each floured pineapple ring into the batter, allowing excess to drip off. Carefully lower 2 to 3 rings into hot oil. Fry for 2 to 3 minutes per side, turning once, until golden brown and crisp. Use tongs or a slotted spoon to transfer rings to a paper towel-lined plate to drain excess oil.
05 - While warm, dust the fried rings with shredded coconut and sugar. Serve immediately with optional maraschino cherries and coconut whipped cream for an enhanced tropical presentation.

# Helpful Hints:

01 - Ensure pineapple rings are thoroughly dried before dredging to prevent oil splatter and achieve crispiness.
02 - Maintain oil temperature steady at 350°F (175°C) to avoid sogginess or burning.
03 - Fry in small batches to preserve oil temperature and optimal texture.
04 - Batter rest time improves texture by allowing ingredients to integrate fully.
05 - Best enjoyed immediately for maximum crispness.

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