Fried Piña Colada Rings

Crispy golden pineapple rings coated in a creamy coconut batter and fried to perfection make this Fried Piña Colada Rings recipe a tropical delight you can enjoy anytime. The sweet and juicy center combined with a crunchy exterior delivers a taste that instantly transports you to sunny island shores without leaving your kitchen.

I first made these during a lazy weekend brunch, and my family couldn’t get enough. Now they often ask for these as a fun treat to brighten up any day.

Ingredients

• Pineapple rings: from a can welldrained and patted dry to prevent sogginess and splattering during frying
• Allpurpose flour: used twice to create the perfect coating and batter base that crisps up nicely
• Cornstarch: added to the batter for extra lightness and crunch
• Sugar: in the batter and coating to enhance sweetness and balance tartness from pineapple
• Baking powder: helps the batter puff up lightly, giving a fluffy texture
• Salt: to bring out all the flavors without overpowering the sweetness
• Fullfat coconut milk: for rich flavor and creamy batter consistency
• Welldrained crushed pineapple: folded into the batter adds bursts of tropical freshness in every bite
• Vanilla extract: to deepen the flavor profile with a subtle sweet warmth
• Shredded sweetened coconut: sprinkled on top for added texture and island flair
• Granulated or powdered sugar: dusted over the rings for a pretty, sweet finish
• Optional garnishes: maraschino cherries and coconut whipped cream for a playful, decorative touch and dipping

Instructions

Step 1 Prepare the Pineapple Rings:

Drain the canned pineapple rings thoroughly and pat them dry using paper towels to remove as much moisture as possible. This step is crucial to avoid hot oil splattering and to make sure the batter sticks properly. Lightly dredge each ring in allpurpose flour to create a dry surface for the batter adhesion. Set them aside on a plate.

Step 2 Make the Batter:

In a large mixing bowl whisk together the allpurpose flour, cornstarch, sugar, baking powder, and a pinch of salt until evenly combined. Add the coconut milk, welldrained crushed pineapple, and vanilla extract. Whisk everything together until you have a smooth batter that is slightly thick but still flows easily. Let it rest for about five minutes to help the ingredients meld and for the batter to thicken slightly.

Step 3 Heat the Oil:

Fill a deep frying pan or pot with enough vegetable oil to cover the pineapple rings when frying, about two inches deep. Heat the oil over medium high heat until it reaches 350 degrees Fahrenheit or 175 degrees Celsius. Maintaining this temperature ensures the rings cook evenly and get golden without absorbing too much oil.

Step 4 Fry the Rings:

Dip each lightly floured pineapple ring into the batter, allowing any excess to drip back into the bowl so the coating remains even but not too thick. Carefully lower the rings into the hot oil using tongs or a slotted spoon, frying two to three rings at a time to avoid overcrowding, which can drop the oil temperature. Fry the rings for two to three minutes on each side, turning once when golden brown. Remove with a slotted spoon and place on a paper towellined plate to absorb excess oil.

Step 5 Add the Finishing Touches:

While the rings are still warm, generously sprinkle shredded sweetened coconut and sugar over them so the coconut sticks to the warm batter and the sugar melts slightly, adding a delicate sugary crunch. Serve immediately, optionally garnished with maraschino cherries on top and coconut whipped cream on the side for dipping. These extra touches make the dish even more festive and enjoyable.

One of my favorite parts is the crunchy coconut topping which adds that extra layer of texture and sweetness. I remember making these with my family on summer evenings and everyone loved decorating the rings with cherries and coconut cream, turning the snack into a celebration.

Storage Tips

Store any leftover Rings in an airtight container in the refrigerator for up to two days to keep some of the crispiness. Avoid freezing because the delicate fried batter tends to become soggy after thawing. To reheat, gently warm them in an oven set at 350 degrees Fahrenheit for about five to seven minutes or use an air fryer for four minutes to restore crunchiness. Microwaving is not recommended because it softens the batter.

Ingredient Substitutions

Fresh pineapple rings work wonderfully if you slice them ½ inch thick and remove the core, just be sure to dry them well before dredging. For coconut milk, canned fullfat is best for richness but boxed versions can be used in a pinch though texture might be thinner. Cornstarch can be swapped for arrowroot powder for a similar crisp effect. Sugar can be adjusted to taste or replaced with coconut sugar for added flavor.

Serving Suggestions

Serve with a light coconut whipped cream dip to complement the tropical flavors and balance the crispiness. A side of tropical fruit salad with mango and kiwi adds refreshing brightness. Vanilla or coconut ice cream alongside makes this an indulgent dessert perfect for summer evenings. Pair with a fruity pineapple or coconut mocktail to complete the island experience.

Serve the rings warm for the best crispy and juicy contrast and enjoy a quick tropical treat anytime.

Common Questions About Recipes

→ Can fresh pineapple be used?

Yes, slice fresh pineapple into ½-inch thick rings and remove the core before battering and frying.

→ Is baking an option instead of frying?

Baking is possible at 400°F until golden, but the texture won’t be as crispy as frying.

→ Why is coconut milk important?

Coconut milk gives the batter a creamy texture and signature tropical flavor.

→ What oil works best for frying?

Neutral oils like vegetable, canola, or sunflower with high smoke points are ideal.

→ Are these suitable for children?

Yes, these sweet, non-alcoholic rings are kid-friendly and fun to eat.