Start by placing your fresh pineapple rings into a medium bowl. Pour the dark and coconut vanilla extracts over them, ensuring each ring is well-coated. Let them soak for at least one hour, then drain and pat each ring dry.

Set up your breading stations: In one shallow bowl, add the all-purpose flour. In another bowl, combine the sweetened coconut flakes. In a third bowl, whisk together the eggs and coconut milk until smooth.

Take each soaked pineapple ring and dip it into the flour, then into the egg mixture, and finally roll it in the coconut flakes, pressing gently to ensure they stick well.

In a deep pot or heavy skillet, heat enough vegetable oil to about 350°F (175°C). Test the oil temperature by dropping in a small piece of bread; it should sizzle immediately.

Carefully place a few coated pineapple rings into the hot oil and fry each side for approximately one minute or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.