Description
A tropical dessert that blends the natural sweetness of pineapple with rich flavors of dark and coconut rum, encased in a crunchy coconut crust.
Ingredients
Scale
- 8 pineapple rings
- 1 cup dark rum
- 1 cup coconut rum
- 1 1/2 cups all-purpose flour
- 1 (10-oz.) bag sweetened coconut flakes
- 2 large eggs
- 1/2 cup coconut milk
- Vegetable oil, for frying
- 4 oz. cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Start by placing the pineapple rings in a medium bowl. Pour in the dark and coconut rums to fully immerse the pineapple. Cover the bowl with plastic wrap and allow the fruit to soak for at least 1 hour. This step is crucial as the rum infuses the pineapple with rich flavors while softening it slightly. After the soaking time, drain the pineapple but reserve the rum for later use.
- While the pineapple is soaking, it’s time to prepare the coatings. In one shallow bowl, add the all-purpose flour. In another, combine the eggs and coconut milk, whisking them together until well blended. Finally, in a third shallow bowl, pour the sweetened coconut flakes. This setup will allow you to create layers of flavor around each pineapple ring that will result in a crunchy, delicious crust.
- Once the pineapple rings are drained and patted dry, you can start coating them. Take the first pineapple ring and dip it into the flour, ensuring it’s fully covered. Next, transfer it to the egg mixture, allowing the excess to drip off. Finally, roll the ring in the coconut flakes, pressing gently to make sure the flakes adhere well. Repeat this process for all the rings, setting them aside once coated.
- In a deep pot or frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature. This is the ideal heat for frying, ensuring a golden crisp outside while keeping the inside tender. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy pineapple.
- Gently place the coated pineapple rings into the hot oil, frying them in batches. Cook each ring for about 1 minute on each side, or until they are golden brown. Using a slotted spoon, transfer the fried pineapple to a plate lined with paper towels to drain any excess oil. This prevents the rings from becoming greasy and keeps them light and delicious.
- For the final touch, it’s time to whip up the creamy dipping sauce. In a bowl, combine the softened cream cheese and powdered sugar. Mix until smooth, then add in 2 tablespoons of the reserved rum from the soaking step. Stir well, adjusting the consistency by adding more rum if needed. This sauce adds a delightful complement to the sweet, fried pineapple.
Notes
Best enjoyed fresh. Preparing pineapple rings in advance and frying just before serving maintains texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 300 per serving
- Sodium: 150 mg
- Protein: 3 g