Coconut-Rum Pineapple Rings (Print)
Boozy pineapple circles wrapped in crispy coconut coating, paired with a smooth rum-cheese dip for a sunny day treat.
# Ingredients:
→ Main Ingredients
01 -
Vegetable oil for frying
02 -
½ cup coconut milk
03 -
10 oz sweetened coconut flakes
04 -
1 ½ cups all-purpose flour
05 -
2 large eggs
06 -
8 pineapple rings
07 -
1 cup coconut rum
08 -
1 cup dark rum
→ Dipping Sauce
09 -
½ cup powdered sugar
10 -
4 oz cream cheese, softened
# Steps:
01 -
In a medium bowl, put the pineapple slices. Pour in the dark and coconut rums to cover them. Let them sit for at least an hour, then drain off the liquid and keep it for later. Make sure the rings are patted dry.
02 -
Arrange three bowls: fill one with coconut flakes, another with flour, and the last with a mix of coconut milk and beaten eggs.
03 -
Pick up a pineapple ring, coat it in flour, then dip it in the egg-coconut milk mix. Finally, press it into the coconut flakes so they stick well.
04 -
Take a sturdy pot and splash in about an inch of vegetable oil. Heat it on medium-high until it’s roughly 175°C (350°F).
05 -
Carefully add the covered pineapple rings to the oil in small groups. Fry each side for 1 minute or until it’s golden and crispy. Use a slotted spoon to remove them and place on paper towels to drain.
06 -
Grab a bowl and beat soft cream cheese with powdered sugar until smooth. Mix in 2 tablespoons of the saved rum, then add more if you want it thinner.
07 -
Pair the still-warm fried pineapple rings with the rum-cheese dipping sauce and enjoy!
# Additional Notes:
01 -
Swap the rum for coconut milk or pineapple juice if you’re avoiding alcohol.
02 -
Make sure the oil is hot enough (about 175°C/350°F) for that crispy finish.
03 -
These taste best when eaten hot right after cooking.
04 -
Fresh pineapple rings are much tastier and have a better texture than canned ones.