Some desserts just taste like a vacation, and this one is exactly that. Fried pineapple with a crunchy coconut crust is the kind of tropical treat that makes you think of warm beaches, sunshine, and maybe even a little umbrella drink on the side. The combination of juicy pineapple, a crisp golden coating, and a smooth rum-infused cream cheese sauce is pure indulgence. It’s the perfect balance of fresh fruit, crunch, and creaminess all in one bite.
I first tried a version of this at a small beachside restaurant, and I couldn’t believe how simple yet impressive it was. The sweet pineapple turns even sweeter when fried, the coconut gives it that toasted crunch, and the sauce ties it all together. Making it at home turned out to be a lot easier than I expected.
Ingredients You’ll Need
8 pineapple slices
1 cup dark rum
1 cup coconut rum
1 1/2 cups wheat flour
1 bag (10 oz.) sweet shredded coconut
2 large eggs
1/2 cup coconut milk
Vegetable oil, for frying
4 oz. cream cheese, softened
1/2 cup powdered sugar
Tip: Fresh pineapple works beautifully here, but canned pineapple rings can save time if you want a quicker version.
Step-by-Step Instructions
Start by placing the pineapple slices in a medium bowl and covering them with both types of rum. Let them soak for at least an hour so they really absorb that tropical flavor. When ready, drain the pineapple and reserve the rum. Pat the slices dry with paper towels so the coating sticks well later.
Set up three bowls: one with the flour, one with the shredded coconut, and one with the beaten eggs mixed with coconut milk. Dip each pineapple slice first into the flour, then the egg mixture, and finally into the coconut, pressing the flakes gently so they adhere nicely.
Heat the oil in a deep pot to 350°F (175°C). Fry the pineapple slices in batches, about one minute per side, until golden and crisp. Remove them with a slotted spoon and place on paper towels to drain excess oil.
For the sauce, beat the softened cream cheese with the powdered sugar until smooth. Add two tablespoons of the reserved rum and stir until creamy, adding more rum if you prefer a looser consistency.
Why You’ll Love It
The pineapple stays juicy and sweet inside while the coconut crust turns crisp and golden. Paired with the creamy rum sauce, it’s a dessert that feels luxurious without being overly complicated. Plus, it’s a showstopper if you’re entertaining.
Practical tip: If you want to make this family-friendly, you can skip the rum soak and instead marinate the pineapple in coconut milk with a splash of vanilla. It’s just as tasty, with a slightly different flavor.
Serving and Storage
Serve these warm right after frying for the best crunch. Drizzle or dip them into the rum sauce, and you’ll have a dessert that feels like a tropical getaway on a plate. Leftovers aren’t common with this recipe, but if you do have some, keep the fried pineapple separate from the sauce in the fridge. Reheat the pineapple in the oven to bring back the crispness before serving again.