Fried Piña Colada Rings (Print Version)
# Ingredients:
→ Pineapple Base
01 -
8 pineapple rings
02 -
1 cup dark rum
03 -
1 cup coconut rum
→ Coating
04 -
1 ½ cups all-purpose flour
05 -
1 10-oz bag sweetened coconut flakes
06 -
2 large eggs
07 -
½ cup coconut milk
08 -
Vegetable oil for frying
→ Dipping Sauce
09 -
4 oz cream cheese, softened
10 -
½ cup powdered sugar
# Instructions:
01 -
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 slices dry.
02 -
Place flour in one shallow bowl and coconut flakes in another. In a third bowl, whisk together the eggs and coconut milk.
03 -
Working with one pineapple ring at a time, dredge in flour, dip into the egg mixture, then coat with coconut flakes, pressing gently to adhere.
04 -
Heat about 2.5 cm of oil in a deep, heavy-bottomed pot over medium-high heat. In batches, fry the coated pineapple rings until golden—about 1 minute per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
05 -
In a medium bowl, beat together cream cheese and powdered sugar until smooth. Stir in 2 tablespoons of reserved rum. Adjust with more rum if needed for a thinner dipping consistency.
06 -
Serve warm pineapple rings with the rum-cream cheese sauce for dipping.
# Notes:
01 -
For best results, ensure the pineapple rings are well-drained before coating to prevent the breading from becoming soggy.
02 -
The reserved rum mixture can be used in cocktails if not all used for the dipping sauce.