Rum Infused Coconut Pineapple

Written By Gregg Gerstner

I used fresh pineapple, cut about ¾ of an inch thick. A wonderful side!

Ingredients:

  • 8 pineapple rings

  • 1 cup Black Strap rum

  • 1 cup coconut rum

  • 1 1/2 cups all-purpose flour

  • 4T B&Gerk

  • 1 (10-oz.) bag unsweetened coconut

  • 2 large eggs

  • ½ cup coconut milk

  • coconut oil for frying

Optional dipping sauce:

  • 4 oz. cream cheese, softened

  • 1/2 cup powdered sugar

  • 4 T Black Strap Rum


Directions:
Place pineapple rings in a large zip lock bag. Cover with rum and let soak for at least 1 hour.   I did it for 4 hours, flipping the bag when I walked by.  Drain and reserve rum. Pat pineapple dry.

The prep line is three bowls.  Work through these in this order before adding the pineapple to the frying pan
Flour
Egg wash made with the coconut milk
coconut – Press the coconut into the pineapple to keep it in place

In a deep, heavy bottom pot, add enough oil to come 1-inch up sides. In batches, add pineapple and fry until golden, 1 minute per side. I kept them on a cooking sheet with a bakers cooling rack in the oven on warm while finishing up the sauce and dinner.


Mix cream cheese and powdered sugar until no lumps remain. Add 4 tablespoons reserved rum and mix to combine. Add more rum as necessary to thin.

Drizzle the sauce over the top just prior to serving.

Gregg Gerstner
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