Hot, crisp batter around juicy pineapple, with a cool, lightly sweet coconut cream on the side. It’s the sort of dessert that suits a summer barbecue, and it takes about twenty minutes. The coconut cream can be whipped ahead, so the only last-minute job is the frying.
Ingredients (serves 4)
For the tempura pineapple:
- 1 small fresh pineapple
- 2 cups Fogdog Gluten Free Tasty Tempura Batter, plus 2 tbsp extra for dusting
- 1 ½ cup iced water
- Vegetable oil, for frying
For the coconut cream:
- 1 x 400ml can coconut cream, chilled in the fridge overnight
- 1 tbsp icing sugar
- Zest of 1 lime
- ½ tsp vanilla extract
To serve:
- 2 tbsp shredded coconut
- Handful of mint leaves
- Extra lime zest
Method
- Make the coconut cream. Open the chilled can without shaking it and scoop out the thick cream that has set on top, leaving the watery liquid behind. Whip the cream with the icing sugar, lime zest and vanilla until soft and billowy. Cover and return to the fridge.
- Prepare the pineapple. Cut off the top and skin, then slice into rings about 1cm thick. Pat the slices very dry with paper towels, as the batter won’t hold on wet fruit.
- Dust the pineapple lightly with the extra tempura batter, shaking off any excess.
- Mix the batter. Whisk the cup of Tasty Tempura Batter with the iced water until just combined. It should be the texture of runny cream, and a few small lumps are fine.
- Heat about 4cm of vegetable oil in a frying pan over high heat. Test with a drop of batter, which should sizzle and float straight to the surface.
- Dip each pineapple slice in the batter, let the excess drip off, then lower it carefully into the hot oil. Fry in small batches for about 1½ minutes each side, until pale gold and crisp. Don’t crowd the pan, or the oil temperature will drop and the batter will go greasy.
- Lift out with a slotted spoon and drain on a metal rack or paper towels.
- Pile the hot pineapple onto a plate and garnish with shredded coconut, mint and a little extra lime zest. Serve straight away with the coconut cream on the side for dipping.
Notes
Tinned pineapple rings work if fresh isn’t to hand. Drain them well and dry them thoroughly.
