Fried Pineapple with Rum (Print Version)
# Ingredients:
→ Key Components
01 -
1 1/2 cups plain flour
02 -
1 cup coconut-flavored rum
03 -
1 cup dark rum
04 -
2 large eggs
05 -
1/2 cup creamy coconut milk
06 -
8 slices of pineapple, cut into rings
07 -
10 oz. sweetened coconut flakes, bagged
08 -
Oil for frying (vegetable oil works well)
→ Rum & Cheese Dip
09 -
4 oz. softened cream cheese
10 -
1/2 cup powdered sugar for sweetness
11 -
Splash of the leftover rum for flavor
# Instructions:
01 -
Lay pineapple rings in a medium-sized bowl. Pour both kinds of rum over the rings. Allow them to soak for a minimum of one hour. Strain the liquid, saving it for later use. Dry the rings with paper towels before moving on.
02 -
Grab three bowls: Put flour in one, coconut flakes in another, and combine eggs with the coconut milk in the third, whisking until smooth.
03 -
Take one pineapple slice at a time. Coat it first in the flour, then dip it in the egg mix, and finally press it into the coconut flakes so it sticks.
04 -
Heat up the oil to 350°F (175°C) in a deep pan. Fry a few pineapple rings at a time, waiting just about a minute on each side till they're golden. Use a slotted spoon to place them on paper towels to drain.
05 -
Combine powdered sugar with the softened cream cheese in a bowl, stirring till smooth. Gradually mix in a couple of tablespoons of the rum you saved earlier, adding a bit more if you'd like it runnier.
# Notes:
01 -
Swap all-purpose flour with a gluten-free option if needed.
02 -
Coconut milk can be replaced by almond milk, though it will taste different.
03 -
This dish includes alcohol that won't fully cook away.
04 -
Best served fresh and warm, straight out of the fryer.