Rum-Soaked Fried Pineapple (Print Version)
# Ingredients:
→ To Prepare the Pineapple
01 -
1 cup coconut rum
02 -
1 cup dark rum
03 -
8 slices of pineapple
→ Coating Ingredients
04 -
1 (10 oz) pack of shredded sweet coconut
05 -
1 1/2 cups of regular flour
06 -
2 big eggs
07 -
1/2 cup of creamy coconut milk
08 -
Oil for frying
→ Sauce Mixture
09 -
4 oz soft cream cheese
10 -
1/2 cup powdered sugar
# Instructions:
01 -
Submerge the pineapple slices in a bowl with both kinds of rum. Let them sit for at least an hour, then drain the liquid (but keep it for later!) and dry them with a towel.
02 -
In three separate bowls, set up the coating: one with flour, another with coconut flakes, and the third with eggs mixed with coconut milk.
03 -
Roll each pineapple slice in the flour, then dip it in the egg mix, and press it firmly into the coconut flakes until it’s well-covered.
04 -
Heat the oil to 350°F. Fry each pineapple slice for around a minute on each side until crispy and golden brown. Use paper towels to drain excess oil.
05 -
Blend the softened cream cheese with powdered sugar until smooth. Stir in 2 tablespoons of the reserved rum, and add a little extra if you want a stronger kick.
# Notes:
01 -
Don’t start frying unless the oil is properly hot, or the pineapple will turn out greasy.
02 -
Swap regular flour for a gluten-free version if you need to.
03 -
If coconut milk isn’t available, use almond milk instead.