Boozy tropical coconut dessert (Print Version)

# Ingredients:

→ For the rum-soaked pineapple

01 - 8 pineapple rings (fresh or canned)
02 - 1 cup dark rum
03 - 1 cup coconut rum

→ For the coating

04 - 1 1/2 cups all-purpose flour
05 - 1 (10-oz.) bag sweetened coconut flakes
06 - 2 large eggs
07 - 1/2 cup coconut milk
08 - Vegetable oil for frying (about 2-3 cups depending on your pot)

→ For the dipping sauce

09 - 4 oz. cream cheese, softened to room temperature
10 - 1/2 cup powdered sugar
11 - 2+ tablespoons of the reserved rum from soaking

# Instructions:

01 - Grab your pineapple rings and toss them in a bowl. Pour both the dark and coconut rum over them - make sure they're swimming in that boozy goodness! Cover the bowl and let them hang out for at least an hour. The longer they soak, the more flavor they'll soak up. When time's up, save that rum (don't throw it away!), and pat the pineapple dry with paper towels.
02 - Grab three shallow bowls or plates. Put the flour in the first one, the coconut flakes in the third, and in the middle bowl, whisk together your eggs and coconut milk until they're well combined. Line them up in that order - you're creating an assembly line for maximum efficiency!
03 - Time to get your hands dirty! Take a pineapple ring and first roll it in the flour, shaking off any excess. Next, dip it in the egg mixture, making sure it's fully coated. Finally, press it firmly into the coconut flakes, really packing them on both sides. Set it aside on a plate and repeat with all your rings.
04 - Pour enough oil into a deep pot to reach about 2 inches up the side - you want the rings to float, not touch the bottom. Heat it up to around 350°F. If you don't have a thermometer, test it by dropping in a small piece of bread - it should sizzle and turn golden in about 60 seconds if the oil is ready.
05 - Carefully lower 2-3 pineapple rings into the hot oil (don't crowd them!). They'll bubble like crazy - that's good! Let them cook for about a minute, then flip them over to get the other side golden. When they're a beautiful toasty brown, fish them out with a slotted spoon and lay them on paper towels to drain. Keep going until all your rings are fried up.
06 - While your last batch is cooling, make the sauce. Beat the cream cheese until it's smooth and fluffy, then mix in the powdered sugar. Drizzle in about 2 tablespoons of that reserved rum you saved earlier and mix it all together. Give it a taste - want it boozier? Add another splash of rum. Too strong? Add a bit more powdered sugar to balance it out.
07 - Arrange those golden, coconut-crusted pineapple rings on a plate while they're still warm. Put the rum cream cheese dip in a small bowl alongside. Take a bite with some dip and prepare to be transported to a tropical beach somewhere!

# Notes:

01 - This recipe might sound fancy, but it's actually pretty forgiving and comes together quickly once you've soaked the pineapple. It's the perfect dessert for dinner parties - you can do the soaking and sauce ahead of time, then just fry them up while your guests are finishing their main course.
02 - The rum soaking liquid is too good to waste! After you make the dipping sauce, use any leftover rum mixture to make tropical cocktails. Just add some ice, a splash of lime juice, and a bit of simple syrup.
03 - For a booze-free version that kids can enjoy, soak the pineapple in a mixture of pineapple juice, a splash of vanilla extract, and a bit of coconut extract. You'll still get amazing flavor without the alcohol.

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