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Pineapple Fried in Coconut Batter

5 from 5 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

For the dough:

  • 1 Egg size M
  • 200 ml Coconut milk, creamy (24% fat)
  • 3 tbsp White sugar
  • 1 tbsp Lime juice, fresh
  • 1 pinch Salt
  • 20 g Wheat flour, type 405
  • 30 g Rice flour
  • 1 pinch White pepper from the mill

Also:

  • 2 tbsp Wheat flour, type 405
  • 1 liter Sunflower oil

To garnish:

  • 1 liter Pineapple syrup (see note) or diluted honey
  • 1 liter Sesame seeds, white
  • 1 liter Flowers and leaves
  • 1 liter Toothpicks, for snacking

Instructions
 

The pineapple:

  • Cut the fresh pineapple into bite-sized pieces. Put in a bowl and flour with two tablespoons of flour.

The lime:

  • Wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle parts (contain bitter substances).

The dough:

  • For the dough, put the ingredients from egg to salt in a mixing bowl and stir until homogeneous with a whisk. Then add the remaining ingredients. Depending on the swellability of the flour, add a little water or a little wheat flour. The consistency should be creamy and liquid. Mix the pineapple pieces into the batter. Let ripen for 15 minutes at room temperature.

Frying:

  • In the meantime, heat the sunflower oil to 170 degrees. Using a spoon, slide the pineapple pieces into the hot oil in portions and fry them until golden brown all over for 2 minutes. Drain on paper towels.

Garnish and Serve:

  • Put the finished pineapple in a bowl. Either drizzle with pineapple syrup or have it ready for dipping. Garnish and serve warm.

Annotation:

  • For the pineapple syrup see: Balinese pineapple syrup ala Ayu In Bali, the fried pineapple pieces are preferably served with vanilla ice cream.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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