Prepare the Batter

In a medium bowl, whisk together the flour, powdered sugar, and a pinch of salt. In a separate small bowl, beat the egg. Add olive oil and milk, then stir until well combined. Gradually pour the wet mixture into the dry ingredients, whisking continuously until smooth and lump-free. Cover the bowl with plastic wrap and refrigerate the batter for 2 hours. This helps the texture firm up and fry better.

Drain the Pineapple

Open the can of pineapple slices and carefully drain them well. Pat each ring dry with paper towels to remove excess moisture, which helps the batter stick and reduces splattering during frying.

Heat the Oil

In a deep frying pan or heavy-bottomed pot, heat vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer for best results.

Coat the Pineapple Rings

Once the batter is chilled, remove it from the refrigerator. Place the shredded coconut on a flat plate or shallow bowl. Dip each pineapple ring into the batter, coating it fully. Let the excess drip off. Immediately press each batter-coated ring into the shredded coconut, ensuring the coconut adheres well to both sides.

Fry the Fritters

Carefully place each coated pineapple ring into the hot oil. Do not overcrowd the pan. Fry in batches, turning once, until each side is golden brown and crisp, about 2–3 minutes per side. Use tongs or a slotted spoon to remove the fritters and drain on a paper towel-lined plate.

Serve Warm

These fritters are best served hot and crispy. Add whipped cream or a homemade dip if desired.