Prepare the Breading Stations:
Place the flour and sweetened coconut in two separate shallow bowls.
In a third shallow bowl, whisk together the eggs and coconut milk until well combined.
Coat the Pineapple:
Working one pineapple ring at a time, dip it in the flour, ensuring it’s fully coated. Next, dip it in the egg mixture, and finally, coat it with the sweetened coconut, pressing to adhere.
Fry the Fritters:
In a deep, heavy-bottom pot, add enough vegetable oil to come 1 inch up the sides. Heat the oil over medium heat.
In batches, add the coated pineapple rings and fry until golden, about 1 minute per side. Remove using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Make the Dipping Sauce:
In a medium bowl, combine the softened cream cheese and powdered sugar until no lumps remain.
Add 2 tablespoons of the reserved rum and mix until smooth. If needed, add more rum to reach the desired consistency.
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