Coconut Fried Pineapple (Print Version)
# Ingredients:
→ For the Pineapple
01 -
8 slices of pineapple
02 -
1 cup coconut-flavored rum
03 -
1 cup dark-colored rum
→ Coating Prep
04 -
1 (10 oz) pack of sweetened coconut shreds
05 -
1 1/2 cups regular flour
06 -
2 big eggs
07 -
1/2 cup creamy coconut milk
08 -
Frying oil (like vegetable)
→ Sweet Cream Sauce
09 -
4 oz softened cream cheese
10 -
1/2 cup sugar powder
# Instructions:
01 -
Soak the pineapple slices in a bowl with both types of rum covering them. Let it sit for at least an hour. Drain well, save the rum liquid, and pat the pineapple dry.
02 -
Use three bowls: one for flour, one for coconut shreds, and whisk up eggs with the coconut milk in another.
03 -
Take each pineapple slice, cover it in the flour first, dip in the egg mix, then press into the coconut shreds until fully coated.
04 -
Heat oil to 350°F, then fry the pineapple slices for about a minute per side till crispy and golden. Lay them on paper towels to drain oil.
05 -
Blend cream cheese and sugar powder until smooth. Add 2 tablespoons of the rum you saved earlier, and adjust the amount to your taste.
# Notes:
01 -
Oil should be hot enough for frying so it doesn’t soak into the food.
02 -
You can switch out regular flour for a gluten-free option if needed.
03 -
Almond milk is a nice replacement for coconut milk if you don’t have any.