Rum-Soaked Fried Pineapple with Coconut Crust

A tropical dessert with Caribbean flair

Total Time: 1 hour 30 minutes (includes soaking time)
Servings: 8 servings

Rum-Soaked Fried Pineapple with Coconut Crust is not just a dessert—it’s a full sensory experience. Crisp on the outside and melt-in-your-mouth tender on the inside, these golden rings are infused with tropical rums and coated in a crunchy coconut shell. Serve them hot with a creamy rum dipping sauce, and you’ll be transported to a Caribbean beach with every bite.

Ingredients

Pineapple & Coating

• 8 pineapple rings
• 1 cup dark rum
• 1 cup coconut rum
• 1½ cups all-purpose flour (substitute gluten-free if needed)
• 1 (10 oz) bag sweetened coconut flakes
• 2 large eggs
• ½ cup coconut milk (almond milk optional alternative)
• Vegetable oil, for frying

Rum Cream Cheese Dip

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 2 tbsp (or more) reserved rum, to taste

Instructions

1. Soak the Pineapple

Place pineapple rings in a medium bowl. Pour in dark rum and coconut rum and allow to soak for at least 1 hour.
Drain and reserve the soaking rum. Pat pineapple dry with paper towels.

2. Set Up Coating Stations

• Place flour in one shallow bowl.
• In a second bowl, whisk together eggs and coconut milk.
• Add coconut flakes to a third bowl.

3. Dredge and Coat

One by one, dredge each pineapple ring in flour, then dip into the egg mixture, and finally press into coconut flakes until well coated.

4. Fry the Pineapple

• Heat vegetable oil in a deep pot or skillet to 350°F (175°C).
• Fry pineapple rings in batches, about 1 minute per side, until golden and crisp.
• Remove with a slotted spoon and drain on paper towels.

5. Make the Dipping Sauce

In a medium bowl, whisk together cream cheese and powdered sugar until smooth.
Add 2 tablespoons reserved rum, stirring until creamy. Add more rum as needed to thin to your preferred consistency.

Serving Suggestions

• Serve warm as-is or with a scoop of vanilla ice cream.
• Garnish with lime zest or mint leaves for color and a fresh contrast.
• Pair with piña coladas or a tropical fruit salad for a full Caribbean-inspired dessert course.

Notes & Variations

• Oil Temperature Tip: Use a thermometer to maintain oil at 350°F to prevent soggy coating.
• Make it dairy-free: Use dairy-free cream cheese for the sauce.
• Make it alcohol-free: Soak pineapple in pineapple juice and a splash of vanilla instead of rum.

Nutrition (Per Serving)

Estimated based on standard ingredients.

• Calories: 310 kcal
• Carbohydrates: 35g
• Fat: 15g
• Saturated Fat: 10g
• Protein: 4g
• Sugar: 22g
• Cholesterol: 55mg
• Sodium: 110mg

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