In a medium bowl, combine fresh pineapple rings with dark and coconut rum, ensuring they’re fully submerged. Allow soaking for at least 1 hour, then drain and pat dry.

Set up three shallow bowls with all-purpose flour, whisked eggs blended with coconut milk, and sweetened coconut flakes for coating.

Coat each drained pineapple ring in flour, then dip in the egg mixture, and roll in coconut flakes to form a crispy shell.

Heat vegetable oil in a frying pan to 350°F (175°C). Fry coated pineapple rings for about 1 minute on each side until golden brown. Transfer to paper towels to drain excess oil.

In a mixing bowl, beat softened cream cheese with powdered sugar until smooth. Gradually stir in reserved rum until desired consistency is reached.