Hula Hoops Recipe

Prepare pineapple

If using canned pineapple, drain well and pat rings thoroughly dry with paper towels. If using fresh, core and cut pineapple into 12 even rings about 1/2 inch thick; pat dry. Dry surface will help batter adhere and reduce splatter.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tbsp granulated sugar and 1/2 tsp salt until homogenous. Pour in 1 cup cold beer and whisk gently until just combined; a few small lumps are okay. The batter should be thick enough to coat but fluid. If too thick, add ice water 1 tbsp at a time to reach a consistency that coats the back of a spoon (approx. 2 tbsp additional). Keep the batter cold (set bowl in a larger bowl with ice if not frying immediately).

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2-3 inches (approximately 1 L in a medium pot). Heat to 350°F (175°C). If you do not have a thermometer, test with a small drop of batter — it should sizzle and float, browning in about 45–60 seconds.

Dust pineapple

In a shallow dish combine 1/2 cup flour and 1/4 tsp salt. Lightly dust each pineapple ring in the flour mixture, shaking off excess. This gives the batter something to cling to.

Batter and fry

Working in batches of 3–4 rings (do not overcrowd), dip each floured pineapple ring into the beer batter, allowing excess to drip back into the bowl, then carefully lower into the hot oil using a slotted spoon or tongs. Fry until golden brown and crisp, about 1.5–2.5 minutes per side (total 3–5 minutes), turning once if necessary. Maintain oil temperature between 340–360°F (170–182°C); adjust heat as needed. Remove rings to a wire rack or paper towel–lined tray to drain. Repeat with remaining rings.

Finish and dust

While still warm, lightly dust the fried pineapple rings with powdered sugar (use a fine sieve for even coating). Arrange on a serving platter.

Make sauce

In a small bowl whisk together 1/2 cup coconut cream and 1/4 cup sweetened condensed milk until smooth. Stir in 1 tsp fresh lime juice, 1/2 tsp vanilla extract and a pinch (1/8 tsp) of salt. If sauce is too thick, thin with 1–2 tsp water or more coconut cream to reach a pourable, creamy consistency. Fold in 2 tbsp toasted shredded coconut if using.

Toast coconut (optional)

To toast shredded coconut: place 2 tbsp coconut in a dry skillet over medium heat, stirring constantly until golden brown, 2–4 minutes. Remove immediately to cool.

Arrange powdered-sugar-dusted pineapple rings on plates or a communal platter. Spoon or drizzle the sweet creamy coconut sauce either alongside in a small bowl for dipping or lightly over the rings. Sprinkle extra toasted shredded coconut and garnish with fresh mint leaves. Serve immediately while rings are warm and crispy.