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Ingredients
8 fresh pineapple rings (canned rings work in a pinch)
1 cup premium dark rum (buy via buy coconut rum online offers)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 (heat to 350 °F)
4 oz cream cheese, softened
½ cup powdered sugar
Step‑by‑Step Instructions
Soak the pineapple: In a bowl, cover rings with dark rum and coconut rum; refrigerate at least 1 hour. Drain and reserve 2 tbsp rum for the dip.
Prep coatings: Divide flour into bowl 1, coconut flakes into bowl 2, and whisk eggs + coconut milk in bowl 3.
Dredge & coat: Pat pineapple dry. Dredge each ring in flour, dip in egg mixture, then press into coconut flakes.
Heat oil: In your countertop deep fryer or heavy‑bottom pot, heat oil to 350 °F (use a probe thermometer per ServSafe food‑safety guidelines).
Fry rings: Fry in batches until golden (≈ 1 min per side). Drain on paper towels.
Make the dip: Beat cream cheese with powdered sugar; whisk in reserved rum until smooth.