Description
Rum-Soaked Fried Pineapple with Coconut Crust is not just a dessert; it’s an experience. Originating from the tropical regions where pineapples flourish, this dish takes a simple fruit and transforms it into a decadent treat. I first encountered this dish at a beachfront party in the Caribbean, and it was love at first bite. The way the crispy coconut crust complements the soft, rum-infused pineapple is truly a match made in heaven.
Ingredients
To prepare this comforting Rum-Soaked Fried Pineapple with Coconut Crust, you’ll need:
- 8 pineapple rings
- 1 cup dark rum
- 1 cup coconut rum
- 1 1/2 cups all-purpose flour
- 1 (10-oz.) bag sweetened coconut flakes
- 2 large eggs
- 1/2 cup coconut milk
- Vegetable oil, for frying
- 4 oz. cream cheese, softened
- 1/2 cup powdered sugar
Optional substitutions include using gluten-free flour to cater to those with gluten sensitivities, and almond milk can replace coconut milk for those with nut allergies, though the flavor profile will slightly change.
Instructions
- Prepare the Pineapple: Place pineapple rings in a medium bowl. Cover with both rums and let soak for at least 1 hour. Drain and reserve the rum. Pat the pineapple dry.
- Coating Setup: Place flour in one shallow bowl and coconut flakes in another. In a third bowl, whisk together eggs and coconut milk.
- Dipping and Coating: Working one at a time, dip each pineapple ring into the flour, followed by the egg mixture, then in coconut flakes, pressing to adhere.
- Frying: Heat the oil in a deep pot to about 350°F (175°C). Fry the pineapple rings in batches until golden, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
- Prepare the Dipping Sauce: In a medium bowl, mix cream cheese and powdered sugar until smooth. Stir in 2 tablespoons of the reserved rum, adding more to achieve desired consistency.
Notes
Ensure the oil is hot enough before starting to fry, as this prevents the pineapple from absorbing too much oil and becoming soggy.
