Rum-Soaked Coconut Fried Pineapple (Print Version)
# Ingredients:
→ For the Pineapple
01 -
8 pineapple rings
02 -
1 cup dark rum
03 -
1 cup coconut rum
→ For the Coating
04 -
1 1/2 cups all-purpose flour
05 -
1 (10 oz) bag sweetened coconut flakes
06 -
2 large eggs
07 -
1/2 cup coconut milk
08 -
Vegetable oil for frying
→ For the Sauce
09 -
4 ounces cream cheese, softened
10 -
1/2 cup powdered sugar
# Instructions:
01 -
Place pineapple rings in a bowl and cover with both types of rum. Let them soak for at least an hour, then drain (save the rum!) and pat dry.
02 -
Put flour in one bowl, coconut flakes in another, and whisk eggs with coconut milk in a third bowl.
03 -
Dip each ring in flour first, then egg mixture, and finally coat well with coconut flakes, pressing to help them stick.
04 -
Heat oil to 350°F and fry the rings for about 1 minute per side until golden brown. Drain on paper towels.
05 -
Mix cream cheese with powdered sugar until smooth. Stir in 2 tablespoons of the reserved rum, adding more if needed.
# Notes:
01 -
Make sure oil is hot enough before frying to prevent soggy results
02 -
You can use gluten-free flour as a substitute
03 -
Try almond milk instead of coconut milk if needed