As the fire settles into a bed of coals and the skillet starts to shimmer, the campsite turns into a little dessert station—pineapple hissing as it hits the pan, coconut toasting, and everyone drifting over “just to check” on the first batch. Classic Campfire Pineapple Coconut Fritters bring that bright, beachy flavor to the woods without hauling a cooler full of fuss.
The batter comes together fast in one bowl, and the rings fry up quickly in cast iron, making this an easy win when daylight is fading and dishes are the last thing you want. Keep the heat steady and you’ll get those crisp, lacy edges while the fruit stays juicy in the middle. A quick rest on a rack or paper towels helps the crust stay snappy instead of steaming soft.
For a smooth flow at camp, set a small plate of cinnamon sugar next to the pan and dust each fritter as it comes off. Pass them around warm, pair them with coffee or hot cocoa, or stash a few for a late-night bite while the embers glow and the stars come out.
Classic Campfire Pineapple Coconut Fritters
Equipment
- 10-inch cast iron skillet
- Mixing bowl
- Spatula
- Tongs
Ingredients
- 1 can pineapple rings drained (20 oz)
- 2/3 cup all-purpose flour
- 1/3 cup unsweetened shredded coconut
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter for frying
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar for dusting
Instructions
- In a bowl, mix flour, shredded coconut, 2 tablespoons sugar, baking powder, and salt.
- Whisk in milk, egg, and vanilla until a thick batter forms.
- Heat butter in skillet over medium campfire heat.
- Dip each pineapple ring in the batter, letting excess drip off.
- Carefully place in skillet and cook 2–3 minutes per side, until golden brown.
- Mix cinnamon and 2 tablespoons sugar in a small bowl.
- Dust hot fritters with cinnamon sugar and serve.