Hawaiian Funnel Cake with Pineapple-Coconut Drizzle

Classic fair-style funnel cake made extra tropical with a warm pineapple-coconut drizzle and a snowy shower of powdered sugar.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine salt
• 2 large eggs
• 1 1/2 cups milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional, but great)
• Neutral oil, for frying (about 3–4 cups for a small pot)
• 1 cup pineapple juice (or crushed pineapple with juice)
• 1/2 cup coconut milk
• 2–3 tbsp brown sugar (or granulated sugar)
• 1 tbsp butter (optional, for a richer drizzle)
• 1 tsp cornstarch + 1 tbsp water (slurry, optional for thicker drizzle)
• Powdered sugar, for serving
• Toasted shredded coconut (optional, for serving)

Method

• 1

  Step 1: Heat the oil

  Pour oil into a heavy pot or deep skillet to a depth of about 1 1/2 inches. Heat to **360°F** (or until a small drop of batter sizzles immediately and rises to the surface). Line a tray with paper towels.

• 2

  Step 2: Make the funnel cake batter

  In a bowl, whisk together **flour, sugar, baking powder, salt, and cinnamon**. In a second bowl, whisk **eggs, milk, and vanilla**. Pour wet into dry and whisk just until smooth (a few small lumps are fine). The batter should be like thin pancake batter—pourable but not watery.

• 3

  Step 3: Make the pineapple-coconut drizzle

  In a small saucepan over medium heat, combine **pineapple juice, coconut milk, and sugar**. Simmer until steaming and slightly reduced, **3–5 minutes**. For a thicker drizzle, stir in the **cornstarch slurry** and cook **30–60 seconds** until glossy and lightly thickened. Stir in **butter** (if using). Keep warm on low.

• 4

  Step 4: Fry the funnel cakes

  Pour batter into a funnel (plug the bottom with your finger) or a squeeze bottle / zip-top bag with the corner snipped. Holding it 4–6 inches above the oil, release batter in a **tight spiral**, then crosshatch back and forth to build a lacy “web,” about **6–7 inches wide**.

• 5

  Step 5: Serve

  Dust generously with **powdered sugar**, drizzle with the warm **pineapple-coconut sauce**, and finish with **toasted coconut** if you like. Serve immediately for maximum crispness.

Tips

• **No thermometer?** Aim for oil hot enough that batter sizzles vigorously on contact but doesn’t brown instantly; if it browns in under 30 seconds, lower the heat.
• **Keep them crisp:** Don’t stack hot funnel cakes (steam = sog). If cooking batches, keep them on a rack in a **200°F** oven.
• **Thicker “haupia-style” drizzle:** Use the cornstarch slurry and simmer just until it coats a spoon.
• **What to serve with:** Vanilla ice cream, whipped cream, or extra pineapple on top (if you have it) turns this into a full-on dessert.

Nutrition (per serving, estimate)