Rum-Soaked Fried Pineapple with Coconut Crust

Ingredients:
8 pineapple rings
1 cup dark rum
1 cup coconut rum
1 1/2 cups all-purpose flour
1 (10-oz.) bag sweetened coconut
2 large eggs
1/2 cup coconut milk
Vegetable oil, for frying
4 oz. cream cheese, softened
1/2 cup powdered sugar

Directions:
Place pineapple rings in a medium bowl. Cover with rum and let soak for at least 1 hour. Drain and reserve rum. Pat pineapple dry.
Place flour and coconut in 2 shallow bowls. In a third shallow bowl, whisk eggs and coconut milk together. Working one at a time, dip pineapple in flour, then egg mixture, then in coconut, pressing to coat.
In a deep, heavy bottom pot, add enough oil to come with 1-inch upsides. In batches, add pineapple and fry until golden, 1 minute per side. Remove using a slotted spoon and place on a paper towel-lined plate.
In a medium bowl, combine cream cheese and powdered sugar until no lumps remain. Add 2 tablespoons of reserved rum and mix to combine. Add more rum as necessary to thin.
Serve fried pineapple rings with sauce for dipping.