Begin by placing fresh pineapple rings into a medium bowl. Pour in the dark rum and coconut rum, ensuring the rings are fully submerged. Cover the bowl and allow the pineapple to soak for at least 1 hour.

While the pineapple is soaking, set up three shallow bowls for breading. In the first bowl, add all-purpose flour; in the second, combine whisked eggs with coconut milk. Finally, fill the third bowl with sweetened coconut flakes.

Remove the soaked pineapple rings from the liquid, letting the excess drip off. Dip each ring into the flour, then into the egg mixture, and finally press into the coconut flakes until generously coated.

Heat vegetable oil in a large skillet to 350°F (175°C). Carefully add the breaded pineapple rings and fry for about 1 minute on each side until golden brown and crispy. Transfer to paper towel-lined plate to absorb excess oil.

In a mixing bowl, combine softened cream cheese with powdered sugar and a splash of reserved rum. Whisk together until smooth and creamy, adjusting consistency with more rum if necessary.