3 cups of chicken broth (optional, dissolve a tablet in the same amount of boiling water)
2 cups of shredded coconut
1 1/2 cups of coconut milk
1 cup of oil
1/2 cup of milk
6 tablespoons of wheat flour
3 tablespoons of butter
2 tablespoons of finely chopped onion
1 tablespoon of coloring
16 cubes of pineapple with 2 cm sides
3 cloves of garlic, crushed
1 egg
1 pinch of salt
Acessories
4 wooden skewers for grilling
4 stalks of cilantro
3 cups of chicken broth (optional, dissolve a tablet in the same amount of boiling water)
2 cups of shredded coconut
1 1/2 cups of coconut milk
1 cup of oil
1/2 cup of milk
6 tablespoons of wheat flour
3 tablespoons of butter
2 tablespoons of finely chopped onion
1 tablespoon of coloring
16 cubes of pineapple with 2 cm sides
3 cloves of garlic, crushed
1 egg
1 pinch of salt
Acessories
4 wooden skewers for grilling
4 stalks of cilantro
1
In a medium saucepan, combine two tablespoons of wheat flour, the onion, garlic, and butter
Bring to a medium heat, stirring constantly, until golden
2
Add the chicken broth and coconut milk
Stir until boiling and slightly thickened
Remove from heat and reserve
3
In a small bowl, combine the remaining wheat flour, egg, and salt
Mix well
Gradually add the milk, mixing continuously, until smooth
4
Mix the shredded coconut with the coloring and reserve
Heat the oil in a small saucepan
Pulse the pineapple cubes through the wheat flour mixture, then coat with coconut flakes and fry until golden
5
Remove them with a slotted spoon and drain on paper towels
Brush the wooden skewers with cilantro stalks
Place four pineapple cubes on each skewer
Serve hot.
