Ingredients:
8 fresh pineapple rings (canned rings can be used)
1 cup premium 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 (heat to 350°F)
4 oz cream cheese, softened
1/2 cup powdered sugar
Instructions:
Soak the pineapple rings in a bowl covered with dark rum and coconut rum. Refrigerate for at least 1 hour. Drain and reserve 2 tablespoons of rum for the dip. Pat pineapple dry.
Set up three shallow bowls: one with flour, one with coconut flakes, and one with whisked eggs and coconut milk.
Dip each pineapple ring into the flour, then the egg mixture, then press into coconut flakes to coat.
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Fry the coated pineapple rings in batches until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
In a medium bowl, beat cream cheese with powdered sugar until smooth. Stir in reserved 2 tablespoons of rum until combined.
Arrange fried pineapple rings on a serving platter and serve warm with the rum cream cheese dip.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 1 hour 25 minutes
Per Serving: 300 kcal
Servings: 8 servings