Place the pineapple rings in a medium bowl. Soak them in a mixture of coconut milk and Vanilla Extract (Alcohol-Free) for at least 1 hour.

After soaking, drain the pineapple rings and pat them dry thoroughly using paper towels.

Set up a breading station with three shallow bowls:

• First bowl: all-purpose flour.

• Second bowl: whisked eggs mixed with coconut milk.

• Third bowl: sweetened shredded coconut.

Dip each pineapple ring first into the flour, ensuring an even coating.

Next, dip it into the egg mixture, letting the excess drip off.

Finally, coat it with shredded coconut, pressing lightly so it sticks well.

In a deep, heavy-bottomed pot, heat at least 1 inch of vegetable oil to 350°F (175°C).

Fry the pineapple rings in batches for about 1 minute per side, or until they are golden brown.

Remove them carefully with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

In a medium bowl, mix the softened cream cheese with powdered sugar until smooth.

Stir in the Vanilla Extract (Alcohol-Free) until the sauce reaches your desired consistency.

Serve the warm, crispy pineapple rings with the creamy dipping sauce on the side.