Fried Piña Colada Rings Recipe
If you’re looking to steal the show at your next summer get-together, let me introduce you to Fried Piña Colada Rings — your new favorite treat that’s a little bit retro, a whole lot tropical, and wildly irresistible! Imagine juicy pineapple rings dipped in a coconutty batter, dusted in crisp shredded coconut, and flash-fried until golden and fragrant. Each sweet, tender bite takes you straight to the islands, blending fresh fruit, luscious coconut, and a subtle piña colada vibe that’s pure sunshine on a plate. Whether you finish them with a boozy drizzle or keep it kid-friendly, these rings turn any day into a flavor-packed escape.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Fried Piña Colada Rings is in their simplicity — every ingredient is there to amplify flavor, create irresistible texture, and make those gorgeous golden rings pop. Here’s what you’ll need for this easy, show-stopping dessert:
- Pineapple: Use a fresh, peeled and cored pineapple for the juiciest, most vibrant rings. Don’t be tempted by the canned stuff — fresh makes all the difference here!
- Sweetened shredded coconut: This is your call to crunch! The coconut gives the rings that signature tropical texture and a subtle caramelization during frying.
- All-purpose flour: Essential for structure, a little flour helps the batter hold onto the pineapple as it sizzles.
- Cornstarch: For addictively light crunch, cornstarch in the batter keeps the coating crisp without feeling heavy.
- Baking powder: Just a smidge makes the batter puff up, ensuring you always get light, airy rings.
- Salt: A tiny touch is all you need to wake up the sweetness and round out the flavors.
- Coconut milk: Makes the batter creamy, rich, and lusciously coconut-scented for that classic piña colada flavor.
- Crushed pineapple (drained): Brings extra juiciness and genuine pineapple flavor to every crunchy bite.
- Egg: Binds everything together so your batter can cling to each pineapple ring perfectly.
- Sugar: Sweetness to balance the tangy fruit and help crisp up the coating when fried.
- Vegetable oil (for frying): Opt for a neutral oil with a high smoke point — nothing beats the golden, crispy finish you’ll get from deep-frying.
- Optional garnishes – powdered sugar, maraschino cherries, or rum glaze: Playful toppings to finish your Fried Piña Colada Rings with a flourish. Each brings its own fun twist!
How to Make Fried Piña Colada Rings
Step 1: Prep Your Pineapple
Peel, core, and slice your fresh pineapple into beautiful, thick rings. If you want picture-perfect circles, aim for rings about 1/2 inch thick. Lay them out on paper towels to soak up any extra juice, which will help the batter stick (and reduce splatter during frying).
Step 2: Set Up the Coconut Coating
Pour your sweetened shredded coconut into a shallow bowl or pie plate. Give it a quick fluff with your fingers to break up any clumps — evenly coated rings are key to that extra-crispy finish. Set it beside your workspace for easy dipping later.
Step 3: Mix the Batter
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar. In a separate small bowl, combine the coconut milk, drained crushed pineapple, and egg — then pour the wet ingredients into the dry and whisk until smooth. The batter should be thick yet pourable, clinging easily to a pineapple ring without running off.
Step 4: Heat the Oil
Pour vegetable oil into a deep skillet or saucepan until it’s 2–3 inches deep. Warm over medium-high heat until the oil reaches 350°F — use a thermometer for best results, or test by dropping a little batter in to see if it sizzles and floats immediately.
Step 5: Batter and Coconut Dip
Working one at a time, dip a pineapple ring into the batter, letting any excess drip off. Immediately press it into the shredded coconut, coating both sides with plenty of coconut. The coconut clings to the batter, forming a layer that fries up super crisp and golden.
Step 6: Fry the Rings
Carefully lower each battered ring into the hot oil, working in batches so the skillet isn’t crowded. Fry for 2–3 minutes per side, flipping once with a slotted spoon or tongs, until deep golden brown. Transfer to a plate lined with paper towels to drain. Repeat with remaining rings, making sure the oil returns to temperature between batches for the best results.
Step 7: Garnish and Serve
Once all your Fried Piña Colada Rings are crispy and hot, dust with powdered sugar, crown each with a cherry, or drizzle with a quick rum glaze for the full indulgent effect. Serve right away for maximum crunch and flavor!
How to Serve Fried Piña Colada Rings
Garnishes
Fried Piña Colada Rings are magical with just a simple dusting of powdered sugar or a pretty maraschino cherry on top, but a rum glaze takes things over the top for adult gatherings. To make a quick glaze, whisk together a splash of dark rum with powdered sugar until pourable — then drizzle over stacked rings right before serving. You can also swap in a vanilla icing or caramel drizzle if you’re keeping things alcohol-free.
Side Dishes
These sunny treats pair up beautifully with tropical frozen yogurt, a scoop of coconut ice cream, or even a tangy fruit salad stacked high with berries, mango, or kiwi. For a summery dessert platter, arrange them alongside other bite-sized sweets and watch them vanish first!
Creative Ways to Present
Bring the party vibes by serving Fried Piña Colada Rings on a platter lined with banana leaves, or pile them into a “pineapple boat” carved from the shell for major wow factor. For a more playful twist, skewer them like doughnuts for easy passing at barbecues, or stack several rings tall and let guests pull them apart like sticky, tropical pull-apart bread.
Make Ahead and Storage
Storing Leftovers
While Fried Piña Colada Rings are definitely best when fresh and hot, you can stash any leftovers in an airtight container at room temperature for up to a day. Keep a layer of parchment paper between rings if stacking to prevent sogginess and sticking.
Freezing
If you’ve made a big batch (or want to get ahead for a party), let the cooled rings freeze on a baking sheet until firm, then transfer to a freezer bag. Fried Piña Colada Rings hold up surprisingly well in the freezer for up to 2 months — just reheat straight from frozen for a quick tropical fix.
Reheating
To bring back that just-fried crunch, toss the rings into a 375°F oven or air fryer for about 5 minutes, flipping once. Avoid the microwave; it makes the coconut coating soft and chewy instead of delightfully crisp.
FAQs
Can I make Fried Piña Colada Rings without a deep fryer?
Absolutely! A heavy-bottomed skillet or saucepan works just as well. As long as your oil is deep enough (2–3 inches) and you monitor the temperature, you’ll get perfectly crisp results without a deep fryer.
What’s the best way to core and slice the pineapple?
A good pineapple corer will make quick work of this, but you can also slice off the top and bottom of your pineapple, stand it upright, and cut away the skin with a sharp knife. Slice into rings, then use a small cutter or knife to remove the tough center from each ring.
Can I use unsweetened coconut instead of sweetened?
You can swap in unsweetened coconut if you prefer less sweetness or want a firmer crunch, but the sweetened version adds extra caramelization and a more classic piña colada flavor. It’s totally a matter of personal taste!
How can I make a non-alcoholic version for kids?
Just skip the rum glaze and opt for a vanilla icing or quick homemade caramel sauce instead. Fried Piña Colada Rings are just as fabulous for a kid-friendly party — they’ll love the sweet, crispy rings dusted with powdered sugar and topped with bright red cherries.
Can I prep the rings ahead and fry later?
For the very best texture, batter and fry just before serving, but you can have your pineapple sliced and your batters/mixes ready in advance to save time. Wait to dip and coat until right before frying, so the rings stay juicy and the coconut stays crunchy.
Final Thoughts
There you have it — Fried Piña Colada Rings are proof that a handful of good ingredients and a little kitchen fun can bring big, bold results! They’re sunshine you can eat, and always a hit when you want something unique and unforgettable. Seriously, don’t wait for a special occasion — give these a whirl and let every bite transport you to the tropics, pineapple fields, and coconut groves included!
Print
Fried Piña Colada Rings Recipe
- Total Time: 30 minutes
- Yield: 8 rings 1x
- Diet: Vegetarian
Description
Indulge in a tropical treat with these Fried Piña Colada Rings. Crispy on the outside, sweet and juicy on the inside, these fried pineapple rings coated in coconut are a delightful dessert that captures the essence of a piña colada cocktail.
Ingredients
For the Rings:
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 1 cup sweetened shredded coconut
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut milk
- ¼ cup crushed pineapple (drained)
- 1 egg
- 2 tablespoons sugar
- vegetable oil, for frying
Optional Garnish:
- powdered sugar
- maraschino cherries
- rum glaze
Instructions
- Prepare the Coconut Coating: Combine shredded coconut in a shallow bowl.
- Make the Batter: In a separate bowl, whisk together flour, cornstarch, baking powder, salt, sugar, coconut milk, crushed pineapple, and egg.
- Coat the Pineapple Rings: Dip each pineapple ring into the batter, then press into shredded coconut to coat.
- Fry the Rings: Fry coated rings in hot oil until golden and crispy, then drain on paper towels.
- Serve: Enjoy warm with optional garnishes.
Notes
- For a non-alcoholic version, skip the rum glaze and serve with vanilla icing or caramel sauce.
- Best enjoyed fresh and warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 ring
- Calories: 210
- Sugar: 14g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
