1 fresh pineapple (medium sized)
125 g of tempura batter
200 ml cold water
1 container cinnamon sugar, to taste
1 - 2 cups oil, for shallow-frying
1 tub ice-cream to serve
½ cup toasted coconut flakes to serve
- Prepare and slice a fresh medium-sized pineapple. Cut each slice in half and remove the core. Whisk 125g of tempura batter and mix in 200ml cold water. Add cinnamon sugar to taste. Shallow-fry briefly in hot oil until golden brown. Serve with ice-cream and toasted coconut.