In three separate bowls, place the flour, beaten eggs, and shredded coconut.
Dip each pineapple piece first into the flour, then into the beaten eggs, and finally coat with shredded coconut.
In a deep frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the coconut-coated pineapple pieces in batches until golden brown, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.
Drizzle the fried pineapple slices with a mixture of coconut milk and sweetened condensed milk.
Garnish with toasted coconut flakes and a dusting of powdered sugar. Serve warm.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 180 kcal | Servings: 4 servings
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