Fried pineapple with coconut

Ingredients:

• Pineapple
• Coconut flakes

Preparation:

1. In a saucepan, heat 4 cm of vegetable oil over medium-high heat until it reaches 190°C (355°F) on a deep-fry thermometer. Cut the pineapple into chunks (see Note). Stir in 1 cup of milk, then drain.
2. Roll in sugar, then fry until golden brown, about 1.5 minutes. Transfer to a wire rack and immediately sprinkle with sugar, then roll in unsweetened coconut.
3. Pineapple:
   
   To serve attractively, thread grilled pineapple chunks onto wooden skewers, then insert the skewers vertically into the base of the pineapple..
   
   How to cut and peel a pineapple:
   1. Using a sharp chef's knife, cut off the top and bottom of the pineapple.
   2. Stand the fruit upright and peel off the skin. Use a small knife to remove any remaining hard brown "eyes."
   3. Stand the peeled pineapple upright, then cut the flesh from the core into four wide strips. Cut the strips into slices.