Begin your Rum-Soaked Fried Pineapple by placing fresh pineapple rings in a mixing bowl. Pour in both dark rum and coconut rum until the pineapple is fully submerged. Cover the bowl and let the pineapple soak for at least 1 hour.

While the pineapple is soaking, set up your breading station with all-purpose flour, a mixture of beaten eggs and coconut milk, and sweetened coconut flakes.

Once soaked, coat each pineapple ring first in flour, then in the egg and coconut milk mixture, and finally roll it in sweetened coconut flakes.

Heat vegetable oil in a deep pot to a depth of about 2 inches over medium-high heat until it reaches 350°F (175°C).

Fry each breaded pineapple ring for about 1 minute on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Prepare the dipping sauce by blending softened cream cheese with powdered sugar and a splash of the reserved rum until smooth. Adjust with milk or cream as necessary.