Start by placing the fresh pineapple rings in a large bowl. Pour dark rum and coconut rum over the pineapple, ensuring they're fully submerged. Let them soak for at least 1 hour at room temperature, then drain and pat dry.

Set up your breading station with three shallow bowls: flour in the first, a mixture of whisked eggs and coconut milk in the second, and sweetened coconut flakes in the third.

Coat each pineapple ring by dipping it in flour, then the egg mixture, and finally rolling it in coconut flakes. Repeat for all rings.

Heat vegetable oil in a deep skillet over medium heat to 350°F (175°C).

Fry the coated pineapple rings in batches for about 1 minute on each side until golden brown. Drain on paper towels.

Prepare the creamy dipping sauce by softening cream cheese and blending it with powdered sugar. Incorporate a splash of reserved rum for consistency.

Serve the warm fried pineapple rings on a platter with the creamy dipping sauce.