Dessert

Rum-Soaked Fried Pineapple with Coconut Cream Dipping Sauce Recipe

Byanna orden January 27, 2026January 27, 2026

Introduction

This rum-soaked fried pineapple recipe offers a delightful twist on a tropical favorite. Juicy pineapple rings are soaked in dark and coconut rum, then coated with coconut flakes and fried to golden perfection. Served with a creamy rum-infused dipping sauce, this treat is perfect for entertaining or a special dessert.

The image shows a close-up of several golden-brown onion rings stacked unevenly on a white plate. The onion rings have a crispy, crunchy texture with bits of browned breading and fried crumbs clinging to their surface. The inside of each ring reveals the cooked onion, slightly translucent and light yellow in color. The background features a small white bowl filled with a creamy, pale-colored dipping sauce with some green garnish on top, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 pineapple rings
1 cup dark rum
1 cup coconut rum
1 ½ cups all-purpose flour
10 oz sweetened coconut flakes
2 large eggs
½ cup coconut milk
Vegetable oil for frying
4 oz cream cheese, softened
½ cup powdered sugar

Instructions

Step 1: Soak pineapple rings in dark and coconut rums for at least 1 hour. After soaking, drain the rings and pat them dry with paper towels.
Step 2: Prepare three shallow bowls: fill one with all-purpose flour, another with sweetened coconut flakes, and whisk together the eggs and coconut milk in the third.
Step 3: Dip each pineapple ring first into the flour, ensuring it is lightly coated, then into the egg and coconut milk mixture, and finally press it into the coconut flakes to coat evenly.
Step 4: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry each coated pineapple ring for about 1 minute on each side, or until they turn golden brown. Remove and drain on paper towels.
Step 5: For the dipping sauce, combine the softened cream cheese with powdered sugar and a splash of the reserved rum from soaking. Mix until smooth and creamy. Serve alongside the fried pineapple.

Tips & Variations

For extra crunch, toast the coconut flakes lightly before coating the pineapple rings.
Use fresh pineapple rings cut about ½ inch thick for best texture.
Substitute rum with a tropical juice like pineapple or mango juice for a non-alcoholic version.
Serve with a scoop of vanilla ice cream for an indulgent dessert.

Storage

Store any leftover fried pineapple in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or air fryer to maintain crispness. The dipping sauce can be refrigerated separately for up to 3 days; stir well before serving.

How to Serve

The image shows a close-up of several golden-brown pineapple rings coated in crispy toasted coconut flakes, stacked in a pile on a white plate. The pineapple rings have a juicy, slightly translucent yellow color with the rough texture of toasted coconut covering the outside. In the background, there is a small white bowl filled with a creamy white dipping sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple rings for this recipe?

Yes, canned pineapple rings can be used, but fresh pineapple usually offers a better texture and flavor. If using canned, drain well and pat dry before soaking in rum.

How long should I soak the pineapple in rum?

At least 1 hour allows the pineapple to absorb the rum flavor well, but soaking longer, up to several hours, can enhance the taste further. Just be sure to drain and dry the rings well before frying.