Caribbean Piña Colada Fritters

Sweet, crispy, and full of island vibes — a dessert worth indulging in!

ingredients

*for the fritters*
  • 8 pineapple rings (fresh or canned, well-drained)
  • 1 cup dark rum
  • 1 cup coconut rum
  • 1 1/2 cups all-purpose flour
  • 1 (10 oz) bag sweetened shredded coconut
  • 2 large eggs
  • 1/2 cup coconut milk
  • Vegetable oil, for frying
    • *for the creamy dip*
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons reserved rum (from soaking)

    • method

    1. Place pineapple rings in a bowl and cover with both rums. Let them soak for at least 1 hour, then drain and pat dry. Reserve 2 tablespoons of the rum for the sauce.
    2. Set up three bowls: one with flour, one with shredded coconut, and one with the whisked eggs and coconut milk.
    3. Coat each pineapple ring by dipping it into the flour, then the egg mixture, then pressing it into the coconut to coat thoroughly.
    4. Heat about 1 inch of oil in a skillet to 350°F. Fry the coated rings in batches for about 1 minute per side until golden and crispy. Drain on a plate lined with paper towels.
    5. In a separate bowl, whisk together the cream cheese, powdered sugar, and reserved rum until smooth and creamy.
    6. Serve the warm fritters with the creamy rum dip and enjoy this tropical treat!

    notes

    Soak the pineapple rings overnight in your choice of rum than for a "healthier" version instead of flour or frying.. Pat the pineapple rings dry than dip into sweetened condensed milk and coat both sides with the toasted coconut. You can than either refrigerate until set and serve as a cold summer treat or bake in the oven at 325°F for 25 minutes let cool and serve.
    Back to list