Introduction
Tutorial: how to make rum coconut fried pineapple — caramelized rings + flambé rum + coconut milk + toasted coconut. 15 min Caribbean.
Ingredients List
- 1 ripe pineapple in 8 rings + 3 tbsp coconut oil + 3 tbsp butter + 1/2 cup brown sugar + spices + salt
- 1/3 cup dark rum + 1/2 cup coconut milk + vanilla + lime juice
- 1/2 cup toasted shredded coconut
- Vanilla ice cream + gingersnaps + mint + lime + cinnamon
Timing
Prep 5. Cook 10. Total 15 min.
Step 1 — Toast Coconut
2-3 min dry skillet. Watch.
Step 2 — Coconut Caramel
Coconut oil + butter + brown sugar + spices + salt 2 min.
Step 3 — Caramelize Rings
Single layer 2-3 min/side.
Step 4 — Flambé
OFF heat. Rum. Tilt to flame. 30-60 sec.
Step 5 — Coconut Syrup
Coconut milk + vanilla + lime. 2-3 min thick.
Step 6 — Plate
2 rings + syrup + ice cream + coconut + ginger + mint + lime.
Nutritional Information
- Calories 440 | Protein 4g | Fat 22g | Carbs 56g | Sugar 42g | Vit C 80% DV
Healthier Alternatives
Less sugar. Coconut oil only. No rum. Coconut yogurt. Ginger.
Serving Suggestions
Tiki, Caribbean, romantic. Mojito, Cuba Libre, cubano.
Common Mistakes to Avoid
- Unripe pineapple
- Crowded
- Rum on flame
- Burned caramel
- Burnt coconut
Storing Tips
Best fresh. 3 days fridge. Skillet reheat. No freeze.
Conclusion
That’s how to make rum coconut fried pineapple. Comment your rum, share a photo, subscribe.
FAQs
Best rum? Aged dark.
No flambé? Simmer 2 min.
Frozen? Thawed.
No rum? Juice + extract.
Vegan? Coconut oil + ice cream.
vs recipe 59? Adds coconut for piña colada.
Recipe Card: Rum Coconut Fried Pineapple
Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 4 (2 rings each) | Calories: 440/serving
Ingredients
- 1 ripe pineapple in 1/2-inch rings + 3 tbsp coconut oil + 3 tbsp butter + 1/2 cup brown sugar + cinnamon + nutmeg + allspice + salt
- 1/3 cup dark rum + 1/2 cup full-fat coconut milk + 1 tsp vanilla + 1 tbsp lime juice
- 1/2 cup toasted shredded coconut
- Vanilla ice cream + gingersnaps + mint + lime + cinnamon
Instructions
- Toast coconut in dry skillet 2-3 min.
- Melt coconut oil + butter; add brown sugar + spices + salt 2 min.
- Caramelize pineapple rings 2-3 min per side.
- OFF heat: add rum, tilt to flambé 30-60 sec (or simmer 2 min).
- Add coconut milk, vanilla, lime; simmer 2-3 min.
- Plate with syrup, ice cream, toasted coconut, gingersnaps, mint, lime.
Nutrition (per serving)
Calories 440 | Protein 4g | Fat 22g | Carbs 56g | Sugar 42g | Vit C 80% DV
