Crispy Fried Pineapple Rings with Coconut Cream Sauce

Ingredients

For the Pineapple Rings:

• 1 fresh pineapple (peeled, cored, and cut into ½-inch rings)
  or 1 can pineapple rings, drained and patted dry

• 1 cup all-purpose flour

• ½ cup cornstarch

• 2 tbsp sugar

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup cold sparkling water (or more as needed for a smooth batter)

• Oil for frying (vegetable or coconut oil, for tropical flavor)

For the Coconut Cream Sauce:

• 1 cup coconut milk (full fat)

• ¼ cup sweetened condensed milk

• 1 tbsp cornstarch

• 1 tbsp sugar (optional, adjust to taste)

• 1 tsp vanilla extract

• Pinch of salt

For Garnish (optional but beautiful!):

• Toasted shredded coconut

• Powdered sugar

• Fresh mint leaves

Instructions

1. Prepare the Coconut Cream Sauce:

   • In a small saucepan, whisk together coconut milk, sweetened condensed milk, cornstarch, sugar, and salt.

   • Cook over medium heat, whisking constantly until thick and creamy (about 4–6 minutes).

   • Stir in vanilla extract.

   • Remove from heat and keep warm or chill slightly for a thicker sauce.

2. Make the Batter:

   • In a bowl, mix flour, cornstarch, sugar, baking powder, and salt.

   • Slowly add cold sparkling water while whisking until you get a smooth batter (not too thick or too runny).

3. Fry the Pineapple Rings:

   • Heat oil in a deep skillet or pot to 350°F (175°C).

   • Dip each pineapple ring into the batter, letting excess drip off.

   • Fry 2–3 rings at a time until golden and crispy (about 2–3 minutes per side).

   • Remove and drain on a paper towel–lined plate.

4. Serve:

   • Arrange crispy pineapple rings on a plate.

   • Drizzle generously with warm coconut cream sauce.

   • Sprinkle toasted coconut on top and dust lightly with powdered sugar.

   • Garnish with mint leaves for a pop of color.