Rum-Soaked Fried Pineapple Rings (Print Version)
# Ingredients:
→ For the fried rings
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
06 -
2 large eggs
07 -
1/2 cup coconut milk
08 -
Vegetable oil, for frying
→ For the dipping sauce
09 -
4 oz. cream cheese, softened
10 -
1/2 cup powdered sugar
# Instructions:
01 -
Place pineapple rings in a medium bowl. Cover with both rums and let soak for at least 1 hour. After soaking, drain and reserve the rum. Pat the pineapple rings dry with paper towels.
02 -
Set up three shallow bowls: place flour in the first, whisk eggs and coconut milk together in the second, and put the sweetened coconut in the third bowl.
03 -
Working with one pineapple ring at a time, first dip it in flour, then into the egg mixture, and finally coat with coconut, pressing gently to ensure the coconut sticks to the surface.
04 -
In a deep, heavy-bottomed pot, add enough vegetable oil to come 1-inch up the sides. Heat the oil to 350°F. Working in batches, fry the coated pineapple rings until golden brown, about 1 minute per side. Remove using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
05 -
In a medium bowl, combine softened cream cheese and powdered sugar until smooth with no lumps. Add 2 tablespoons of the reserved rum and mix well. Add more rum as needed to achieve your desired consistency.
06 -
Arrange the fried pineapple rings on a serving plate and serve warm with the cream cheese dipping sauce on the side.
# Notes:
01 -
This dessert transforms the classic piña colada cocktail into a delicious fried treat.
02 -
For a non-alcoholic version, substitute the rum with pineapple juice and a splash of coconut extract.
03 -
The pineapple rings can be soaked up to 24 hours in advance for a stronger flavor.