Rum Fried Pineapple (Print Version)
# Ingredients:
→ Core Items
01 -
1 cup coconut rum
02 -
1 cup dark rum
03 -
8 slices of pineapple
04 -
1/2 cup coconut milk
05 -
1 1/2 cups regular flour
06 -
2 eggs, large
07 -
1 (10-oz.) package of sweet coconut shreds
08 -
Oil for frying (vegetable)
→ Creamy Rum Sauce
09 -
1/2 cup powdered sugar
10 -
4 ounces soft cream cheese
11 -
Rum from soaking, as needed to taste
# Instructions:
01 -
Set your pineapple slices in a bowl. Pour both types of rum over them and let them sit for a good hour. Save the leftover rum after draining and pat the pineapple dry.
02 -
Pour flour into one dish, coconut flakes into another. In a third, whisk coconut milk with the eggs until mixed well.
03 -
Take each pineapple piece, roll it in the flour, then dunk in the egg mixture, and finally coat generously with the coconut. Make sure the coconut sticks by pressing.
04 -
Warm up the oil in a large pot until it hits about 350°F (175°C). Fry the coated pineapple one or two at a time, flipping after roughly a minute per side until golden. Set them on paper towels to soak any extra oil.
05 -
Combine the cream cheese and powdered sugar in a bowl until smooth. Add a couple of tablespoons of the saved rum. Stir until you hit the texture you want, adding a bit more rum if needed.
# Notes:
01 -
Swap plain flour with gluten-free if needed.
02 -
Trade coconut milk for almond milk, but expect flavor differences.
03 -
Alcohol won't fully cook off in this dish.
04 -
Best when served still warm!