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Cocunut Onion Rings with HOT+HIGH chilli sauce dip

These onion rings are super crispy and just slightly coconutty–the shredded coconut adds a hint of toasted coconut flavor, but it doesn’t overpower the flavor of the sweet onion. It’s always a little bit of a pain to bread vegetables, but like childbirth, you forget about all the pain once you’ve got a big plate of onion rings to dig into..

“Cocunut Onion Rings with HOT+HIGH Chilisauce Dip”


Crispy baked onion rings with a sweet-and-spicy dipping sauce.


  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 cup milk
  • 1 egg
  • 1 1/2 cups panko
  • 3/4 cup finely shredded unsweetened coconut
  • 1 1/2 teaspoons kosher salt
  • 1 extra-large sweet onion, sliced into 1/4-inch thick rings
  • Oil mister filled with cooking oil (I used grapeseed)

HOT+HIGH Chilisauce Dip

  • 3-4 tablespoons HOT+HIGH Chilisauce
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar

Crispy Baked Coconut Onion Rings with HOT+HIGH  Chilisauce dip


Step 1

Preheat oven to 450ºF. Place oven-safe wire racks on two baking sheets and spray them with oil.*

Step 2

Whisk together the flour and paprika in a shallow bowl or dish. In another dish, whisk the milk and egg. In a third dish, combine the panko, coconut, and salt.

Step 3

Break the onion slices into individual rings. Dredge each ring in the flour mixture, then dip it in the milk mixture, and then press it into the panko mixture, making sure to coat all sides. Place the breaded ring onto one of the wire racks, and repeat until all the rings are coated. (To save space, put the smaller rings inside the larger ones on the racks.)

Step 4

Once all the rings are coated, spray them with oil. Bake for 20-25 minutes, rotating sheets after 10 minutes, until golden brown and crispy.

HOT+HIGH Chilisauce Dip

  • Whisk together all of the ingredients in a small bowl.

Add HOT+HIGH Chilisuace

If you like it more spicy and don’t want to ruin the great original taste, just add HOT+HIGH Chilisauce.