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  • Writer's pictureRock Rousseau

Beer Batter Coconut Onion Rings with Boom Boom Dipping Sauce

Onion rings are always a hit but these Coconut Onion Rings are amazing. Thick Vidalia Onions are marinated in Coconut Milk, then dipped in our classic beer batter before covered in shredded coconut and Panko bread crumbs. These can be baked, fried or air-fried to golden brown perfection. They are crispy, crunchy and sweet. Every good onion ring also needs a good dip, so we've paired them with our sweet and spicy Boom Boom sauce.

  • 2 medium Vidalia onions, peeled and sliced into 1/2 inch slices

  • 2 cups coconut milk (I recommend Silk Original Coconut Milk)

  • 1 1/2 cups Panko bread crumbs

  • 1/2 cup shredded coconut

  • Vegetable oil for frying, if desired

To make Beer Batter:

  • 3 cup preferred all purpose flour, divided

  • 1 egg, beaten

  • 1/2 teaspoon baking soda

  • 1 TBSN Extra Virgin Olive Oil

  • 2 teaspoons dried parsley

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 cup preferred beer (my preferred beer is Guinness Extra Stout)

To make Boom Boom Sauce:

  • ¼ cup quality mayonnaise

  • 1 TBSN ketchup

  • 1 TBSN sweet chili sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon Sriracha sauce

  • 1 TBSN honey


Slide and click the icon below to view ingredient alternatives that satisfy your dietary needs:


Large Ziplock bags, 2 large mixing bowls, whisk, baking sheet covered with aluminum foil, tongs, measuring cup, measuring spoons.

Prep: 5 min Ready: 5 min Serves: 4-6

1. Place sliced onions in a Ziplock bag and pour coconut milk over the top. Cover and marinate for at least 2 hours.

2. While onions are marinating make the Boom Boom sauce by whisking together all ingredients. Cover and refrigerate until ready to use.

3. Add 1 cup flour in a Ziplock plastic bag.

4. If baking, preheat oven at 450 degrees F.

5. In a large mixing bowl add the remaining 2 cups of flour, Panko, shredded coconut, and the remaining batter ingredients.

6. Remove the onion rings from the coconut milk, allow excess to drip off, then add to flour. Add about half of the coconut milk from the Ziplock bag to the batter mixture; stir until achieved the thickness of Elmer's glue. If too thick, add 2 more TBSN of coconut milk.

7. Use tongs to dip floured onion rings into the Panko/coconut batter mixture. Lay onion rings flat on the baking sheet.

8. If baking, cook for 20 minutes in oven on top rack.

If frying, heat 1/4 inch of oil in a large skillet over medium heat. Drop a piece of Panko into the oil and if it sizzles it's hot enough. Fry the onion rings, in batches if necessary so to not overcrowd the pan, until golden brown and crispy, about 1 minute per side.

If air frying, follow appliance's directions for air frying onion rings.

9. Transfer onion rings to a paper towel-lined plate and serve with Boom Boom dipping sauce.

Calories: 88

Total Fat: 0.8g Cholesterol: 23mg Sodium: 11mg Potassium: 43mg Total Carbohydrates: 14g Dietary Fiber: 0.5g Protein: 2.7g Sugars: 0g

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