To make the pineapple fritter batter, sift flour with a flour sifter and combine flour with icing sugar into a large bowl. Make a fountain in the center of the flour mixture, pour in the egg and olive oil, and mix with a rubber spatula or a wire whisk. Then pour cold milk little by little and mix: the dough will be smooth and thick enough and resemble pancake batter. Cover the bowl with plastic film and refrigerate for 2 hours.

Meanwhile, drain pineapple slices using a paper towel.

Heat frying oil in a large saucepan to 350 degrees F/175 degrees C (use a cooking thermometer). Pour shredded coconut on a shallow plate. Dip pineapple slices in the batter to coat them thoroughly, shake off excess batter, and then put them in shredded coconut. Dip two pineapple slices coated in the batter and coconut in hot oil. Cook them for about 1 to 3 minutes per side, turning over with two forks or tongs until the fritters become golden brown. Continue with the rest of the pineapple slices, cooking them two by two. Drain pineapple fritters on paper towels and serve immediately.