Rum Soaked Pineapple Rings (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup coconut rum
02 -
8 slices of pineapple
03 -
1 cup dark rum
04 -
2 large eggs
05 -
1/2 cup coconut milk
06 -
1 (10-oz.) bag of sweet coconut flakes
07 -
Vegetable oil for frying
08 -
1 1/2 cups regular flour
→ Creamy Rum Sauce
09 -
4 oz. softened cream cheese
10 -
1/2 cup powdered sugar
11 -
Splash of the reserved rum from soaking (adjust to your liking)
# Instructions:
01 -
Add pineapple slices into a medium dish. Pour both rums over them and let them sit for at least an hour. Once soaked, drain and save the rum. Gently dry the pineapple.
02 -
Get three shallow dishes ready. Put flour in one, coconut flakes in another, and whisk together eggs with coconut milk in the last one.
03 -
Coat each pineapple ring by first dipping it into the flour, then into the egg mixture, and finally into the coconut flakes. Press down a bit to make the flakes stick.
04 -
Take a deep pot and heat the oil to about 350°F (175°C). Fry the pineapples a few at a time for around 1 minute on each side or until they turn golden. Use a slotted spoon to remove them and place on paper towels to drain.
05 -
Combine the cream cheese and powdered sugar in a bowl until smooth. Stir in a couple of tablespoons of the reserved rum, adding more if needed until you like the thickness.
# Notes:
01 -
For a gluten-free option, swap the regular flour with gluten-free flour
02 -
You can use almond milk instead of coconut milk, though it will taste different
03 -
The alcohol won't fully evaporate while cooking
04 -
Best enjoyed fresh and warm