Rum-Soaked Fried Pineapple (Print Version)
# Ingredients:
→ Pineapple Coating
01 -
8 pineapple rings
02 -
1 cup dark rum
03 -
1 cup coconut rum
04 -
1 1/2 cups all-purpose flour
05 -
1 (10-oz.) bag sweetened coconut flakes
06 -
2 large eggs
07 -
1/2 cup coconut milk
08 -
Vegetable oil, for frying
→ Dipping Sauce
09 -
4 oz. cream cheese, softened
10 -
1/2 cup powdered sugar
11 -
Reserved rum from pineapple soaking
# Instructions:
01 -
Place pineapple rings in a medium bowl. Cover with dark rum and coconut rum. Let soak for at least 1 hour, then drain and reserve the rum. Pat the pineapple rings dry.
02 -
Place flour in one shallow bowl, coconut flakes in another, and whisk together eggs and coconut milk in a third bowl.
03 -
Dip each pineapple ring into the flour, then the egg mixture, and finally coat with coconut flakes, pressing gently to adhere.
04 -
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the coated pineapple rings in batches until golden, approximately 1 minute per side. Remove with a slotted spoon and drain on paper towels.
05 -
Mix cream cheese and powdered sugar in a medium bowl until smooth. Add 2 tablespoons of the reserved rum, stirring to achieve the desired consistency. Add additional rum if needed.
# Notes:
01 -
Using gluten-free flour is an option for those with gluten sensitivities, but the texture may vary.
02 -
Almond milk can replace coconut milk for those with nut allergies, though it slightly alters the flavor.