In a medium bowl, place your fresh pineapple rings and pour over the dark and coconut rums, ensuring the rings are fully submerged. Cover with plastic wrap and let soak for at least 1 hour.

Set up your coating station with three shallow bowls: one for flour, one for whisked eggs and coconut milk, and one for coconut flakes.

Dip each pineapple ring into the flour, then the egg mixture, and finally coat thoroughly with coconut flakes.

Heat vegetable oil in a deep pot to 350°F (175°C), checking with a thermometer.

Carefully lower coated pineapple rings into the pot, frying for about 1 minute on each side until golden brown.

Remove with a slotted spoon and drain on paper towels to absorb excess oil.

In a medium bowl, mix softened cream cheese with powdered sugar until smooth, then stir in reserved rum.