On hot summer days, nothing is more indulgent than a frosty piña colada.
But once the weather cools down, how can you get that same tropical flavor without freezing your butt off? The answer is held in these deep-fried piña colada rings with rum glaze.
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The genius of the recipe is in draining a can of pineapple rings, then filling it back up with rum. Let the pineapple rings sit as long as you want (the longer, the boozier). You wind up with a perfectly rum-soaked ring of fruit to star in your dessert.
A crunchy panko-coconut crust gives these rings an awesome textural element, with a nice, crispy outside and soft pineapple interior.
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And the glaze couldn’t be simpler. Just add splashes of rum to powdered sugar until it’s the consistency you desire. Why hadn’t I thought of that before? It would be a great glaze on all sorts of desserts, from pound cake to doughnuts.
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If you like your cocktails (and your fruit) a little closer to the dessert end of the spectrum, I think it’s safe to say that these deep-fried piña colada rings with rum glaze will basically be your new favorite thing.
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