Description
This tropical dessert features pineapple rings soaked in a flavorful blend of dark and coconut rum, then coated in coconut flakes and fried to golden perfection. Served with a creamy rum-infused cream cheese dipping sauce, this recipe offers a delightful contrast of crispy texture and luscious sweetness, perfect for an exotic treat.
Ingredients
Scale
Pineapple and Rum Soak
- 8 pineapple rings
- 1 cup dark rum
- 1 cup coconut rum
Breading
- 1 1/2 cups all-purpose flour
- 1 (10-oz.) bag sweetened coconut flakes
- 2 large eggs
- 1/2 cup coconut milk
Frying
- Vegetable oil, for frying
Dipping Sauce
- 4 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons reserved rum (from soaking mixture), more as needed
Instructions
- Soak Pineapple Rings: Place the pineapple rings in a medium bowl and cover them with dark rum and coconut rum. Allow the pineapple to soak for at least 1 hour to fully absorb the rum flavors. After soaking, drain the pineapple rings and reserve the rum mixture. Pat the pineapple dry using paper towels to prepare for breading.
- Prepare Breading Stations: Set up three shallow bowls: one with all-purpose flour, a second with the sweetened coconut flakes, and a third with a whisked mixture of eggs and coconut milk. These will be used to coat the pineapple rings in stages.
- Coat Pineapple Rings: Dip each pineapple ring first into the flour, ensuring an even light coating. Then dip it into the egg and coconut milk mixture, followed by pressing it firmly into the coconut flakes to adhere the flakes fully to the surface of the pineapple.
- Fry the Pineapple Rings: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the breaded pineapple rings in batches for about 1 minute per side, or until they turn golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Make the Dipping Sauce: In a mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Stir in 2 tablespoons of the reserved rum from the pineapple soak, adjusting with more rum as needed to achieve the desired consistency for dipping.
Notes
- Soaking the pineapple rings for at least 1 hour enhances the flavor but can be done up to 4 hours ahead for deeper infusion.
- Keep the oil temperature steady at 350°F to ensure the pineapple rings fry evenly and absorb minimal oil.
- Use a slotted spoon or frying basket to carefully handle the coated pineapple strips to maintain the coating intact.
- The dipping sauce can be prepared ahead and refrigerated; bring to room temperature before serving for best texture.
- For a non-alcoholic version, substitute the rum with pineapple juice or coconut water.
- Prep Time: 20 minutes (plus at least 1 hour soaking time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Tropical
Keywords: fried pineapple, rum soaked pineapple, tropical dessert, coconut crusted pineapple, rum dipping sauce
