Ingredients

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8 pineapple rings (fresh preferred, canned work too)

1 cup dark rum

1 cup coconut rum

1½ cups all-purpose flour

1 (10-oz) bag sweetened coconut flakes

2 large eggs

½ cup coconut milk

Vegetable oil for frying

4 oz cream cheese, softened

½ cup powdered sugar

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Equipment

3 shallow bowls

Mixing bowl

Whisk

Slotted spoon

Heavy-bottomed pot (for frying)

Paper towels

Plate

Instructions

1. Place pineapple rings in a medium bowl. Cover with both rums and let soak for at least 1 hour. Drain and reserve the rum. Pat the pineapple slices dry.

2. Place flour in one shallow bowl and coconut flakes in another. In a third bowl, whisk together the eggs and coconut milk.

3. Working with one pineapple ring at a time, dredge in flour, dip into the egg mixture, then coat with coconut flakes, pressing gently to adhere.

4. Heat about 1 inch of oil in a deep, heavy-bottomed pot over medium-high heat to 350°F.

5. In batches, fry the coated pineapple rings until golden—about 1 minute per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

6. In a medium bowl, beat together cream cheese and powdered sugar until smooth. Stir in 2 tablespoons of reserved rum. Adjust with more rum if needed for a thinner dipping consistency.

Serve warm pineapple rings with the rum-cream cheese sauce for dipping.

Air-Fryer Variation

If you prefer a lighter version, preheat your air fryer to 350°F. Lightly mist coated rings with oil spray and air-fry for 8–10 minutes, flipping halfway, until crispy.