Coconut Rum Pineapple Rings

This indulgent fried piña colada rings recipe is a perfect mix of tropical sweetness and rich, crispy texture. From the juicy pineapple soaked in two types of rum to the crunchy coconut coating, it offers a treat that transports you straight to a beachside paradise. Pair these rings with a luscious rum-cream cheese dip, and you'll see why they've become a favorite for my family celebrations.

I first made this on a summer weekend, and my friends devoured the entire plate in minutes.

Ingredients

• Pineapple rings: Use fresh or canned options for the juiciness and sweetness they bring to the dish.
• Dark rum and coconut rum: Soaking the pineapple in the rum enhances the flavor. Opt for quality brands for the best results.
• All-purpose flour: Helps the coating stick to the pineapple and adds a crispy finish.
• Sweetened coconut flakes: Provides a tropical flavor and a delightful crunch. Go for freshly packed flakes for a better texture.
• Large eggs: Acts as a binding agent to keep everything in place.
• Coconut milk: Adds a creamy richness and enhances the tropical theme.
• Vegetable oil: Essential for frying. Choose oil with a high smoke point.
• Cream cheese: Balances the sweetness with its creamy tang. Ensure it's softened for easier mixing.
• Powdered sugar: Sweetens the dipping sauce without leaving granules.

Step-by-Step Instructions

Prepare the Pineapple:

Soak the pineapple rings in dark rum and coconut rum for one hour. Drain and set the rum aside. Pat the pineapple dry to ensure the coating adheres.

Coat the Pineapple:

Set up three bowls: one for flour, one for coconut flakes, and one for the egg mixture. Whisk the eggs with coconut milk in the third bowl. Coat each pineapple ring first in flour, then in the egg mixture, and finally in the coconut flakes. Press gently to help the flakes stick.

Heat the Oil:

Pour about an inch of vegetable oil into a heavy-bottomed pot. Heat over medium-high until it shimmers. Using a thermometer, aim for about 350°F for crisp frying.

Fry the Rings:

Fry the coated pineapple rings in batches, ensuring not to overcrowd the pot. Cook for about one minute per side until golden and crisp. Remove from oil using a slotted spoon and drain on paper towels.

Make the Dip:

In a bowl, beat softened cream cheese with powdered sugar until smooth. Mix in 2 tablespoons of reserved rum until you have a dip with perfect consistency. Adjust with more rum if thinner sauce is desired.

Serve:

Serve the fried pineapple rings warm alongside the rum-cream cheese dipping sauce.

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My youngest declared this her top summer dessert after our first attempt—it's now a go-to for us when entertaining.

Storage Tips

Store the leftover fried rings in an airtight container in the fridge for one to two days. Reheat in the oven to regain crispness. The dip can stay refrigerated for up to five days.

Ingredient Substitutions

Switch coconut milk with regular milk if you prefer a less pronounced coconut flavor. Opt for spiced rum as an alternative to dark rum for a warm, aromatic twist.

Serving Suggestions

These rings pair wonderfully with a drizzle of chocolate syrup or a side of vanilla ice cream for extra decadence. Additionally, serve them as a unique dessert or as part of a tropical-themed brunch.

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Toast the coconut flakes beforehand for an added layer of flavor and crunch.

Frequently Asked Questions

→ Can I make these fried pineapple rings alcohol-free?

Yes! For an alcohol-free version, substitute the rum with pineapple juice mixed with a splash of coconut extract and vanilla extract to mimic the flavor profile while keeping it family-friendly.

→ How long can I store the rum-soaked pineapple before cooking?

You can soak the pineapple rings for up to 24 hours in the refrigerator, which will intensify the flavor. Just be sure to keep them covered and refrigerated during the entire soaking process.

→ Can I use fresh pineapple instead of canned rings?

Absolutely! Fresh pineapple works wonderfully. Cut it into 1/2-inch thick rings, remove the core, and follow the same soaking and coating instructions. Fresh pineapple may have more moisture, so pat it extra dry before coating.

→ What's the best oil for frying these pineapple rings?

Neutral oils with high smoke points work best. Vegetable oil, canola oil, or peanut oil are excellent choices as they won't impart strong flavors and can withstand the high temperatures needed for proper frying.

→ Can I bake these instead of frying?

Yes, for a lighter version, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through. Spray or brush them with a little oil before baking to help achieve some crispiness, though they won't be quite as golden as the fried version.

→ What can I serve with these tropical fried rings?

Besides the rum cream cheese dip, these pair wonderfully with vanilla ice cream, caramel sauce, or chocolate sauce. For a complete dessert presentation, add fresh berries, mint leaves, or a dusting of powdered sugar.