Fried Pineapple with Rum (Print Version)
# Ingredients:
→ For Pineapple Prep
01 -
1 cup coconut rum
02 -
1 cup dark rum
03 -
8 slices of pineapple
→ For Breading
04 -
1 (10 oz) package of sugary coconut flakes
05 -
2 eggs, large
06 -
1/2 cup creamy coconut milk
07 -
1 1/2 cups standard flour
08 -
Oil (vegetable) for frying
→ For Sweet Sauce
09 -
4 oz softened cream cheese
10 -
1/2 cup sugar (powdered)
# Instructions:
01 -
Dunk the pineapple slices in a bowl filled with both rums. Leave them there for a good hour, then drain (hold onto the rum!) and dab them dry.
02 -
Use three separate bowls—flour in one, coconut flakes in the second, and whisk together eggs with coconut milk in the third.
03 -
First, coat the slices with flour, dip in the egg mix, and then press the coconut flakes onto them firmly to coat.
04 -
Heat oil to 350°F. Fry pineapple in oil for roughly a minute per side, until they’re golden. Let dry on paper towels.
05 -
Blend cream cheese with powdered sugar until smooth. Stir in 2 tablespoons of the saved rum and add more if needed.
# Notes:
01 -
Oil needs to be hot, or the coating won’t crisp.
02 -
Replace flour with gluten-free for a no-wheat option.
03 -
Almond milk can take the place of coconut milk.