Fried Pineapple with Coconut Crust

Soak Pineapple: Place pineapple rings in a medium bowl. Cover with pineapple juice and let soak for at least 1 hour. Drain and pat pineapple rings dry with paper towels.
Prepare Coating: Place flour in one shallow bowl and sweetened coconut in another shallow bowl. In a third shallow bowl, whisk together eggs and coconut milk.
Coat Pineapple: Working one at a time, dip each pineapple ring in the flour, shaking off excess. Then dip in the egg mixture, allowing any excess to drip off. Finally, press into the coconut to coat evenly.
Fry Pineapple: In a deep, heavy-bottomed pot, add enough vegetable oil to come 1 inch up the sides. Heat the oil to 350°F (175°C). Fry the pineapple rings in batches, cooking until golden brown, about 1 minute per side. Remove using a slotted spoon and drain on a paper towel-lined plate.

Make Dipping Sauce: In a medium bowl, combine softened cream cheese and powdered sugar until smooth. Add 1 teaspoon of vanilla extract and mix until combined. Add a little coconut milk, 1 teaspoon at a time, until desired consistency is reached.
Serve: Serve the fried pineapple rings warm with the creamy coconut dipping sauce on the side.