Fried Pineapple with Rum (Printable Version)
# What You'll Need:
→ Main Items
01 -
1/2 cup coconut milk
02 -
2 large eggs
03 -
8 slices of pineapple rings
04 -
1 cup coconut rum
05 -
1 cup dark rum
06 -
1 1/2 cups standard flour
07 -
A 10-ounce bag of sweetened coconut flakes
08 -
Oil for frying, like vegetable oil
→ Creamy Rum Dip
09 -
Softened cream cheese, 4 ounces
10 -
1/2 cup powdered sugar
11 -
Soaked rum leftovers, as much as needed
# Preparation Steps:
01 -
Toss pineapple slices into a bowl. Pour both rums over them and soak for at least an hour. Once done, drain them, saving the rum. Dab the slices dry with a paper towel.
02 -
Fill one shallow bowl with flour and another with coconut flakes. In the third bowl, beat the eggs and coconut milk together.
03 -
Start with a pineapple slice, coat it in flour, dunk it in the egg mixture, and finish with a roll in the coconut flakes. Gently press the coating to stick well.
04 -
Warm the oil in a deep pot till it hits 350°F (175°C). Fry the slices a few at a time till they’re golden, flipping them after a minute. Use a slotted spoon to take them out, then drain on paper towels.
05 -
Combine softened cream cheese and powdered sugar in a bowl using a spoon until smooth. Stir in 2 tablespoons of the reserved rum and adjust if you want it thinner.
# Additional Tips:
01 -
You can use gluten-free flour instead of regular flour.
02 -
Coconut milk can be swapped out for almond milk, but the taste will change.
03 -
This dish has alcohol that doesn’t fully evaporate.
04 -
It’s best to eat this dish right when it’s warm.