Tropical Pineapple Christmas Balls (Print version)
Sweet, tangy no-bake pineapple coconut balls rolled in fluffy coconut for an easy holiday dessert tray.
# Ingredients:
For the pineapple mixture
01 -
1 can (20 oz / 565 g) crushed pineapple in juice, very well drained
02 -
8 oz (225 g) cream cheese, softened
03 -
1/2 cup (60 g) powdered sugar
04 -
1 packet (3 oz / 85 g) pineapple gelatin powder
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon finely grated lime zest
07 -
1 cup (85 g) graham cracker crumbs
08 -
1 cup (85 g) unsweetened shredded coconut
09 -
1/3 cup (55 g) finely chopped maraschino cherries, patted dry
For coating
10 -
1 1/2 cups (125 g) fine shredded or desiccated coconut
# Instructions:
01 -
Place the crushed pineapple in a fine mesh strainer and press firmly until most of the juice is removed. Pat with paper towels if it still looks wet.
02 -
In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, pineapple gelatin powder, vanilla, and lime zest, then beat just until combined.
03 -
Fold in the drained pineapple, graham cracker crumbs, 1 cup coconut, and chopped cherries until the mixture is evenly combined.
04 -
Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and roll.
05 -
Scoop tablespoon-size portions and roll into 1-inch balls. Roll each ball in the remaining coconut until fully coated.
06 -
Place the balls on a parchment-lined tray and refrigerate until ready to serve. Keep chilled for the best texture.
# Good to know:
01 -
Makes about 30 bite-size balls.
02 -
Chill time is important for a clean, rollable texture.
03 -
Store refrigerated in an airtight container for up to 5 days.