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Coconut Rum Pineapple Rings

Section: Satisfy Your Sweet Tooth

Get punchy piña colada flair in every crispy bite. You’ll start by letting pineapple rings chill in dark and coconut rum, bread them with loads of coconut, then fry until they're super crunchy.

The result is a golden crusted outside and soft, rum-soaked fruit inside. Dunk these into a boozy cream cheese dip and you’ll feel like you’re on a beach, soaking up the fun with each sweet mouthful.

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Rédigé par Barbara Barbara
Dernière modification le Wed, 11 Jun 2025 18:58:22 GMT
Fried Piña Colada Rings Épingler l'article
Fried Piña Colada Rings | tastefullyeats.com

If you love something sweet, crispy, and totally beachy, you’ve got to try these fried piña colada rings. Juicy pineapple soaks up both kinds of rum, then gets rolled in crunchy coconut flakes for the ultimate treat. Paired with a creamy, boozy dip, this dish instantly brings tropical vibes to your table—no plane ticket necessary. My crew begs for these at every family bash.

I whipped this up one sunny Saturday, and my friends polished off the last crumb in no time flat.

Dreamy Ingredients

  • Cream cheese: Gives your dip a tangy, smooth kick. Make sure it’s soft so it blends easily.
  • Coconut milk: Makes everything richer and plays up that island vibe.
  • All-purpose flour: Helps the crust hold on and gets that golden crunch.
  • Sweetened coconut flakes: Fresh flakes make things super crisp with a blast of coconut flavor.
  • Powdered sugar: Melts right in for a perfectly smooth, sweet dip.
  • Pineapple rings: Use fresh for the best bite or canned if you’re in a hurry.
  • Vegetable oil: You’ll need this for frying. Go for one that can take high heat.
  • Dark rum and coconut rum: Letting your pineapple soak in both rums cranks up the flavor—grab good bottles for best taste.
  • Large eggs: Holds everything together when you dip and fry.

Simple Steps

Serve and Enjoy:
Once fried, plate your warm pineapple rings and pair with that dreamy rum dip. Eat right away for max crunch.
Dip Mixing:
In a small bowl, whip together soft cream cheese and powdered sugar until smooth, then splash in a couple of tablespoons of your saved rum. Make it looser with more rum if you like it runny.
Time to Fry:
Carefully lower coated pineapple into the hot oil in small batches. Don’t crowd the pot. They crisp up in about a minute per side; scoop out when golden and let them rest on paper towels.
Heat Your Oil:
Pour in about an inch of frying oil in a sturdy pan. Get it hot over medium-high—look for a shimmer and check with a thermometer for 350°F.
Pineapple Gets Coated:
Have three bowls ready: flour in one, coconut flakes in another, eggs whisked with coconut milk in the last. Dust pineapple in flour, dunk in eggs, then roll in coconut—press flakes on gently.
Pineapple Prepping:
Let pineapple rings lounge in both rums for an hour. Set aside extra rum after, pat rings dry so the coating hangs on.
Three crispy cheese bites sitting on a plate.
Three crispy cheese bites sitting on a plate. | tastefullyeats.com

After our first batch, my youngest made these her must-have summer treat—they haven’t left our entertaining menu since.

Storing Leftovers

Tuck leftover rings into an airtight box and pop them in the fridge—they’ll keep for a day or two. Heat them up in your oven so they get crunchy again. The dip keeps fine in the fridge for about five days.

Swap Outs

Not big on coconut? Regular milk works in place of coconut milk. Want a little spice? Use spiced rum instead of dark rum for extra cozy flavor.

Fun Ways to Eat

Pour chocolate on top or scoop on some vanilla ice cream if you’re feeling fancy. These work as a fun dessert or even at your next tropical brunch.

Someone holding up a fried onion ring.
Someone holding up a fried onion ring. | tastefullyeats.com

Try toasting your coconut flakes first for extra crunch and a toasted boost of flavor.

Foire aux questions sur la recette

→ Can I make these fried pineapple rings alcohol-free?

Definitely! Just use pineapple juice along with a bit of coconut and vanilla extract. You’ll get that same tropical taste without any alcohol, so everyone can dig in.

→ How long can I store the rum-soaked pineapple before cooking?

Pop the soaked pineapple in your fridge for up to a day. The flavors just get better. Keep them covered so they stay fresh the whole time.

→ Can I use fresh pineapple instead of canned rings?

For sure! Slice up fresh pineapple into thick rings, take out the core, and go ahead with soaking and coating. Fresh bits might be wetter, so dry them off well first.

→ What's the best oil for frying these pineapple rings?

Pick any plain oil that can handle high heat—like vegetable, peanut, or canola oil. These will crisp your pineapple rings right up without any weird flavors.

→ Can I bake these instead of frying?

If you want a lighter bite, bake them at 400°F (200°C) for 15 to 20 minutes. Flip halfway. Brushing or spraying a little oil helps with crisping, but fried ones still get more golden.

→ What can I serve with these tropical fried rings?

Take it up a notch with vanilla ice cream, some caramel or chocolate sauce. Or dress things up with fresh berries, mint, or a little powdered sugar sprinkle.

Coconut Rum Pineapple Rings

Juicy pineapple soaked in rum, covered in coconut, deep fried and teamed with a sweet, boozy cream cheese dip.

Durée de préparation
15 min
Durée de cuisson
75 min
Temps global
90 min
Rédigé par Barbara: Barbara

Type de plat: Delicious Desserts

Niveau de difficulté: Modéré

Origine culinaire: Island Cuisine

Quantité obtenue: 4 Nombre de portions (8 fried pineapple slices with dip)

Spécificités diététiques: Végétarien

Liste des ingrédients

→ Pineapple Layer

01 1 cup coconut rum
02 8 slices of fresh pineapple
03 1 cup spiced dark rum

→ Batter and Coating

04 2 eggs, large
05 1 ½ cups plain flour
06 ½ cup creamy coconut milk
07 10 oz bag sweet coconut flakes
08 Enough vegetable oil for frying

→ Sweet Dip

09 ½ cup powdered sugar
10 4 oz softened cream cheese

Étapes de préparation

Instruction 01

In a bowl, pour both rums over the pineapple slices, ensuring they're submerged. Leave for at least an hour. Strain the liquid, saving the rums separately. Pat each slice dry with paper towels.

Instruction 02

In three bowls, get things ready: flour in one, whisk the eggs and coconut milk in another, and shredded coconut in the third.

Instruction 03

Take one pineapple ring at a time. First cover it in the flour, then dip it in the egg mixture, and finally coat it generously with coconut flakes, pressing to make sure it sticks.

Instruction 04

Warm up enough oil, about 2.5 cm deep, in a big sturdy pot set to medium-high heat. Fry the coated pineapple, one batch at a time, for a minute per side until golden. Use a slotted spoon to transfer them to a plate lined with paper towels.

Instruction 05

In a medium bowl, combine the cream cheese and powdered sugar with a mixer until smooth. Add 2 tablespoons of the reserved rum and stir, adding more rum if you’d like a thinner dip.

Instruction 06

Serve the hot pineapples with the sweet and tangy dipping sauce on the side.

Informations complémentaires

  1. Patting the pineapple dry is key to avoiding a soggy coating.
  2. Extra rum that’s left over can go into drinks instead of wasting it!

Ustensiles requis

  • Large pot with a heavy base
  • Spoon with slots for draining
  • Some paper towels
  • Three bowls for breading setup

Informations sur les allergènes

Examinez chaque ingrédient pour repérer la présence d'allergènes. Demandez conseil à un professionnel de santé en cas d'incertitude.
  • Dairy included (cream cheese)
  • Eggs present
  • Gluten present (wheat flour)

Informations nutritionnelles (par portion)

Ces données sont fournies à titre informatif et ne sauraient remplacer l'avis d'un professionnel de santé.
  • Apport calorique: 385
  • Matières grasses: 18.2 g
  • Glucides: 42.5 g
  • Protéines: 4.3 g