Coconut Rum Pineapple Rings (Print-Friendly Version)
# What You'll Need:
01 -
1 cup coconut rum
02 -
8 slices of pineapple, cut into rings
03 -
½ cup coconut milk
04 -
1 cup dark rum
05 -
½ cup powdered sugar
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1 10-oz package of sweetened coconut flakes
07 -
2 large eggs
08 -
Vegetable oil for frying
09 -
4 oz softened cream cheese
10 -
1 ½ cups of standard flour
# Step-by-Step Directions:
01 -
Toss your pineapple rings into a bowl and completely cover them with both kinds of rum. Let them soak for a minimum of 60 minutes, then drain them while saving the liquid for later. Pat the rings dry before moving on.
02 -
Grab three shallow bowls. Fill one with flour, another with coconut flakes, and the last one with whisked eggs mixed with coconut milk.
03 -
Take one pineapple ring and roll it in flour. Then dip it in the egg-coconut mixture, and finally coat it with coconut flakes. Press the flakes on lightly so they stick.
04 -
Pour about an inch of vegetable oil into a sturdy pot. Turn the heat to medium-high until the oil's around 175°C (350°F).
05 -
Work in small batches, frying the coated pineapple rings for roughly 1 minute per side until they're golden. Remove with a slotted spoon and lay them on a plate lined with paper towels to drain.
06 -
Whip the softened cream cheese and powdered sugar in a bowl until smooth. For extra flavor, mix in 2 tablespoons of the saved rum. Add more if you'd like it thinner.
07 -
Enjoy the pineapple rings warm, paired with the rum-cream cheese sauce for dipping.
# Helpful Notes:
01 -
To skip alcohol, swap the rum for pineapple juice or coconut milk.
02 -
Hot oil is key! It should hit about 175°C (350°F) for crispy results.
03 -
Fried pineapple is best while hot and fresh.
04 -
Fresh pineapple slices have a better bite and taste than canned ones.