Start by placing the fresh pineapple rings into a large bowl. Pour both dark rum and coconut rum over the pineapple until fully submerged. Allow the pineapple to soak at room temperature for at least 1 hour.

While the pineapple soaks, prepare your coating. Set up three shallow bowls: fill the first with all-purpose flour, the second with a beaten egg mixture incorporating coconut milk, and the last with sweetened coconut flakes.

Take each soaked ring and first dip it into the flour, then into the egg mixture, allowing any excess to drip off before transferring it to the bowl of coconut flakes.

In a deep pot, pour in vegetable oil to a depth of about 2 inches, and heat it over medium-high heat. Use a thermometer to monitor the temperature as it rises; you're aiming for 350°F (175°C).

Carefully place several breaded pineapple rings into the hot oil, frying each ring for about 1 minute per side, or until they turn a beautiful golden brown.

Remove the golden rings with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

In a mixing bowl, combine softened cream cheese with powdered sugar and a splash of the reserved rum. Blend until smooth and creamy.