Start by placing the fresh pineapple rings in a bowl. Pour the dark and coconut rums over the pineapple, ensuring they are completely submerged. Allow the pineapple to soak for at least 1 hour at room temperature.

While the pineapple is soaking, set up your breading station. In three separate bowls, place all-purpose flour in the first, whisk together eggs and coconut milk in the second, and put sweetened coconut flakes in the third.

Once the pineapple has finished soaking, lightly pat each ring dry. Dip a pineapple ring into the flour, then into the egg-coconut milk mixture, and finally press it into the coconut flakes until thoroughly coated.

Heat vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C). Carefully add the coated pineapple rings in batches, frying each one for about 1 minute on each side until golden brown and crispy.

While the pineapple cools slightly, prepare the creamy dipping sauce by blending softened cream cheese with powdered sugar and a splash of the reserved rum until smooth and creamy.

Arrange the fried pineapple on a serving platter alongside the creamy dipping sauce. Enjoy warm or at room temperature.