Coconut Pineapple Rings (Printable Version)
# What You'll Need:
01 -
8 slices of pineapple
02 -
1 cup of dark rum
03 -
1 cup of coconut rum
04 -
1 ½ cups regular flour
05 -
1 10-oz package shredded sweetened coconut
06 -
2 eggs (large)
07 -
½ cup coconut milk
08 -
Enough vegetable oil for frying
09 -
4 oz soft cream cheese
10 -
½ cup sugar powder
# How to Make It:
01 -
Drop pineapple slices into a bowl. Pour both rums over them completely. Let them sit for at least an hour, then take them out and save the leftover rum. Pat the slices dry with a towel.
02 -
Arrange three shallow dishes: put flour in one, coconut shreds in another, and mix the eggs with coconut milk in the third.
03 -
Take each pineapple slice and roll it in flour first. Next, dunk it in the egg mix, then roll in coconut, pressing down gently so the coating sticks well.
04 -
Add about 1 inch of oil to a sturdy pot. Warm it over medium-high fire until it gets to about 175°C (350°F).
05 -
Cook the coated slices a few at a time, roughly 1 minute on each side until they turn golden. Lift them out with a slotted spoon and let them drain on paper towels.
06 -
In a bowl, mix the soft cream cheese with sugar powder until creamy. Stir in 2 spoonfuls of the saved rum. Add more rum if you want a thinner sauce.
07 -
Put the hot fried pineapple rings on a plate with the rum-cream cheese sauce for dipping.
# Additional Tips:
01 -
If you don't want alcohol, try soaking the fruit in coconut milk or pineapple juice instead.
02 -
Make sure your oil is properly hot (around 175°C or 350°F) to get a crunchy outside.
03 -
These taste way better when they're still warm after cooking.
04 -
Grab fresh pineapple if you can - it tastes and feels much nicer than the canned stuff.