Fried Pineapple with Rum (Print Version)
# Ingredients:
→ Core Components
01 -
8 slices of pineapple (ring-shaped)
02 -
1 cup coconut rum
03 -
1 cup spiced dark rum
04 -
1 1/2 cups regular all-purpose flour
05 -
1 (10 oz.) bag of shredded, sugary coconut
06 -
2 eggs (large)
07 -
1/2 cup creamy coconut milk
08 -
Oil for frying (vegetable works best)
→ Rum-Infused Cream Cheese Sauce
09 -
4 oz. softened cream cheese
10 -
1/2 cup powdered sugar (a.k.a. confectioners’ sugar)
11 -
Reserved rum from earlier, as much as you’d like
# Instructions:
01 -
Grab a medium-sized bowl and place the pineapple rings inside. Pour both types of rum over them and let it sit for 1 hour or longer. Drain off the rum (but save it for later). Dab the pineapple dry with a paper towel.
02 -
Set out three separate shallow bowls: one for the flour, another for the shredded coconut, and a third for whisking together the eggs and coconut milk.
03 -
Work with one pineapple ring at a time. Dunk it in the flour first, then give it a good coating in the egg mixture, and finally roll it in the coconut flakes, pressing them on so they stick.
04 -
Heat up your frying oil in a deep pot to around 350°F (175°C). Pop a few pineapple rings into the hot oil at a time and fry them for about a minute on each side until they turn golden brown. Use a slotted spoon to pull them out and let them drain on paper towels.
05 -
Take a medium bowl and stir together the cream cheese and powdered sugar until smooth. Add 2 tablespoons of the reserved rum, stirring it in. Keep adding rum for a consistency you like.
# Notes:
01 -
You can replace regular flour with gluten-free flour if needed.
02 -
If you don’t have coconut milk, almond milk can work, but the flavor will change.
03 -
Be aware that some of the alcohol won’t cook off completely during frying.
04 -
These are best served fresh and hot.