Name: Fried Piña Colada Rings
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Tropical / American
Ingredients: 8 pineapple rings; 1 cup dark rum; 1 cup coconut rum; 1½ cups all-purpose flour; 1 (10 oz) bag sweetened shredded coconut; 2 large eggs; ½ cup coconut milk; Vegetable oil, for frying; 4 oz cream cheese, softened; ½ cup powdered sugar

Fried Piña Colada Rings take all the tropical flavor I love in a piña colada and turn it into a crispy, golden dessert. Sweet pineapple soaked in rum, coated in coconut, and fried to perfection—this is my go-to treat when I want to impress or just indulge in something a little extra.

Why I Love This Recipe

I love how this recipe captures the essence of a piña colada in every bite—juicy pineapple, creamy coconut, and a hint of rum. The contrast between the crispy coconut coating and the warm, tender pineapple inside is incredible. It’s a fun, summery dessert I can whip up for parties, BBQs, or just a cozy night in with a twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 pineapple rings
1 cup dark rum
1 cup coconut rum
1½ cups all-purpose flour
1 (10 oz) bag sweetened shredded coconut
2 large eggs
½ cup coconut milk
Vegetable oil, for frying
4 oz cream cheese, softened
½ cup powdered sugar

Directions

I start by placing the pineapple rings in a bowl and covering them with both rums. I let them soak for about 1 hour. Once soaked, I drain and reserve the rum, then pat the rings dry.
I set up three bowls—one with flour, one with shredded coconut, and one with whisked eggs and coconut milk.
I dredge each pineapple ring in flour, dip it in the egg mixture, then press it into the shredded coconut until fully coated.
I heat about an inch of vegetable oil in a deep pan to 350°F and fry the rings for about 1 minute per side, until golden brown. I let them drain on paper towels.
For the glaze, I mix cream cheese and powdered sugar until smooth, then add 2 tablespoons of the reserved rum. I mix until it’s pourable, adjusting with more rum if needed.
I drizzle the glaze over the warm fried rings and serve immediately.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Soaking Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes

Variations

I use pineapple juice instead of rum when I want a non-alcoholic version.
Sometimes I add a pinch of cinnamon to the shredded coconut for a warm twist.
For extra texture, I mix crushed graham crackers with the coconut for coating.

Storage and Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a 350°F oven for about 10 minutes to bring back the crispiness. I don’t recommend microwaving, as it makes them soggy.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely. I just slice a fresh pineapple into rings and core them before soaking.

Do I have to use both types of rum?

Not at all. I’ve made them with just dark rum or just coconut rum, and they still turn out delicious.

What can I use instead of cream cheese in the glaze?

I sometimes swap it for Greek yogurt or mascarpone for a slightly different flavor.

Can I make these ahead of time?

I can soak the pineapple and prep the glaze ahead, but I fry the rings just before serving for the best texture.

Can I air-fry them instead of deep frying?

Yes, I air-fry them at 400°F for about 10-12 minutes, flipping halfway. They don’t get as crispy, but they’re still tasty.

Conclusion

These Fried Piña Colada Rings are a tropical twist on dessert that I can’t get enough of. With their crispy coconut crust and juicy pineapple center, they’re always a hit—whether I’m making them for a crowd or just treating myself. They’re easy, fun, and full of flavor.