Coconut Crusted Rum Pineapple (Printer-Friendly Version)
# What You'll Need:
→ 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 Dipping Sauce
09 -
4 oz. cream cheese, softened
10 -
1/2 cup powdered sugar
11 -
Reserved rum from soaking
# Let's Cook!:
01 -
Place pineapple rings in a medium bowl. Cover with both rums and let soak for at least 1 hour. Drain and reserve the rum. Pat the pineapple dry
02 -
Place flour in one shallow bowl and coconut flakes in another. In a third bowl, whisk together eggs and coconut milk
03 -
Working one at a time, dip each pineapple ring into the flour, followed by the egg mixture, then in coconut flakes, pressing to adhere
04 -
Heat the oil in a deep pot to about 350°F (175°C). Fry the pineapple rings in batches until golden, about 1 minute per side. Remove with a slotted spoon and drain on paper towels
05 -
In a medium bowl, mix cream cheese and powdered sugar until smooth. Stir in 2 tablespoons of the reserved rum, adding more to achieve desired consistency
# Cook's Notes:
01 -
Can use gluten-free flour for gluten sensitivities
02 -
Almond milk can replace coconut milk for those with nut allergies
03 -
Allow at least 1 hour for soaking the pineapple