Soaked Fried Pineapple (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 cup coconut rum
02 -
2 large eggs
03 -
8 slices of pineapple
04 -
1/2 cup coconut milk
05 -
1 cup dark rum
06 -
Vegetable oil for frying
07 -
1 1/2 cups plain flour
08 -
1 (10-oz) package of sweetened shredded coconut
→ Rum Sauce Mix
09 -
1/2 cup powdered sugar
10 -
4 oz softened cream cheese
11 -
A splash of reserved rum, or more to your liking
# Instructions:
01 -
Put the pineapple slices in a bowl and pour both types of rum over them. Soak them for a minimum of one hour. Drain out the rum, saving it for later use. Dry the rings using paper towels.
02 -
In separate bowls, add coconut flakes to one and flour to another. Beat together the coconut milk and eggs in a third bowl until well mixed.
03 -
Take one pineapple ring at a time. Coat it first in the flour, dip it into the egg and milk mix, then roll it in coconut flakes. Press the flakes gently to ensure they stick.
04 -
Heat a pot of oil to around 350°F (175°C). Fry the pineapple rings, a few pieces at a time, for roughly 1 minute on each side until golden brown. Use a slotted spoon to transfer them to some paper towels to drain excess oil.
05 -
In a bowl, blend powdered sugar and cream cheese until smooth. Gradually add the saved rum, adjusting the quantity for the consistency you want.
# Notes:
01 -
You can swap regular flour for gluten-free flour if needed.
02 -
Coconut milk can be replaced with almond milk, though it changes the taste.
03 -
The alcohol content isn't completely cooked off in this dish.
04 -
This is best served right after cooking, while it's still hot.