Fried Piña Colada Rings (Print Version)
Rum-infused pineapple rings fried in coconut coating, served with a creamy rum-cheese dipping sauce for a tropical treat.
# Ingredients:
→ Main Ingredients
01 -
8 pineapple rings
02 -
1 cup dark rum
03 -
1 cup coconut rum
04 -
1 ½ cups all-purpose flour
05 -
10 oz 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
# Steps:
01 -
Place pineapple rings in a medium bowl. Cover with dark rum and coconut rum. Let them soak for at least 1 hour, then drain and reserve the rum. Pat the pineapple slices dry.
02 -
Set up three shallow bowls: one with flour, one with coconut flakes, and a third with a mixture of whisked eggs and coconut milk.
03 -
Working with one pineapple ring at a time, dredge in flour. Dip into the egg mixture, followed by coconut flakes, pressing gently to help the coating adhere.
04 -
Pour about 2.5 cm (1 inch) of vegetable oil into a heavy-bottomed pot. Heat over medium-high heat until the temperature reaches approximately 175°C (350°F).
05 -
In batches, fry the coated pineapple rings for about 1 minute per side or until golden brown. Remove using a slotted spoon and drain on a paper towel-lined plate.
06 -
In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth. Stir in 2 tablespoons of the reserved rum, and adjust with additional rum for a thinner consistency if desired.
07 -
Serve the warm fried pineapple rings with the rum-cream cheese dipping sauce.
# Notes:
01 -
For a non-alcoholic version, soak the pineapple rings in coconut milk or pineapple juice.
02 -
Ensure the oil is hot enough before frying (around 175°C or 350°F) for a crisp coating.
03 -
Best served warm and fresh after frying.
04 -
Using fresh pineapple rings provides better texture and flavor compared to canned ones.