If you’re dreaming of a tropical getaway without leaving your kitchen, these Fried Pineapple Rings with Creamy Coconut Dipping Sauce are the perfect escape! Sweet, juicy pineapple coated in crispy golden coconut and paired with a silky coconut cream cheese dip will transport your taste buds straight to the islands.
Why You’ll Love This Recipe
- Tropical flavor in every bite – Juicy pineapple meets coconut crunch.
- Easy to make – Just a few simple steps and pantry ingredients.
- Perfect for parties – A fun appetizer or dessert for summer BBQs, luaus, or family gatherings.
Ingredients
For the Pineapple Rings
- 8 pineapple rings (fresh or canned, well-drained)
- 1 cup pineapple juice (for soaking)
- 1 ½ cups all-purpose flour (or almond flour for gluten-free)
- 1 (10 oz) bag sweetened shredded coconut
- 2 large eggs
- ½ cup coconut milk
- Vegetable oil, for frying
For the Creamy Coconut Dipping Sauce
- 4 oz cream cheese, softened (vegan cream cheese works too)
- ½ cup powdered sugar (or agave for a vegan alternative)
- 1 tsp vanilla extract
- 1–2 tbsp coconut milk, for thinning
Instructions
- Soak the Pineapple
Place pineapple rings in a bowl and cover with pineapple juice. Let soak for 1 hour to enhance sweetness. Drain and pat dry. - Set Up the Coating Station
- Bowl 1: Flour
- Bowl 2: Beaten eggs + ½ cup coconut milk
- Bowl 3: Sweetened shredded coconut
- Coat the Pineapple Rings
Dip each ring into flour, then egg mixture, and finally into the shredded coconut. Press gently to coat evenly. - Fry to Golden Perfection
Heat 2 inches of oil to 350°F (175°C). Fry rings in batches for about 1 minute per side until golden brown. Drain on paper towels. - Make the Coconut Dipping Sauce
Beat softened cream cheese and powdered sugar until smooth. Mix in vanilla and coconut milk until creamy and dippable. - Serve & Enjoy
Serve warm pineapple rings with the dipping sauce and garnish with fresh mint or a sprinkle of toasted coconut for extra flair.
Tips for Success
- Use a thermometer to keep the oil at 350°F for even frying.
- Double coat for extra crunch – dip in egg and coconut twice!
- Thin the dipping sauce with extra coconut milk if you prefer a drizzle instead of a dip.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Air fry or bake at 350°F for a few minutes to regain crispiness.
Frequently Asked Questions
Can I use canned pineapple?
Yes! Just drain and pat dry to avoid excess moisture before frying.
How do I keep the coconut from burning?
Fry at medium heat and watch closely—the coconut browns quickly.
Can I make it vegan?
Absolutely! Use almond flour, vegan cream cheese, and agave in the sauce.
Serving Idea
Pair these pineapple rings with a tropical fruit salad, piña coladas, or sparkling coconut water for a true island-inspired experience.