12 ounces fresh pineapple, pared and cut into 1-inch cubes
8 ounces premium
8 ounces self-rising flour, sifted
A little cold water, if needed
2 teaspoons granulated sugar
2 ounces desiccated coconut
4 tablespoons confectioners' sugar
Juice of half a lemon
Dry the pineapple on paper toweling. Heat a deep fryer to 375 degrees F.
Whisk the lager and flour together, adding a little cold water, if needed, until
the batter is thick. Stir in sugar and coconut.
Dust the pineapple into a little flour, then place it into the batter. Gently shake
off excess batter and then drop the coated pineapple pieces, one by one, into the
hot oil. (Do not cook more than 8 pieces at a time or the temperature of the oil
will dip and the pineapple will not crisp up the way it should).
When done, lift out the pieces with a slotted spoon and drain well on absorbent
paper, repeating the process until all the pineapple is cooked.
pieces with a little sugar and keep warm but uncovered.
Mix the rum, confectioners' sugar and lemon juice in a saucepan and warm