Tropical Pineapple Coconut Balls with Sweetened Coconut (Print version)
No-bake pineapple coconut balls made with crushed pineapple, sweetened coconut, graham crumbs, and condensed milk.
# Ingredients:
For the pineapple coconut balls
01 -
1 can (20 oz / 565 g) crushed pineapple in juice, very well drained and squeezed dry
02 -
2 cups (170 g) graham cracker crumbs
03 -
1 1/4 cups (110 g) sweetened shredded coconut
04 -
1/2 cup (150 g) sweetened condensed milk
05 -
1/4 cup (30 g) powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1/8 teaspoon fine salt
For coating
08 -
1 1/2 cups (130 g) sweetened shredded coconut
# Instructions:
01 -
Place the crushed pineapple in a fine strainer and press out the juice. Wrap it in a clean towel and squeeze until the pineapple feels damp rather than wet.
02 -
In a large bowl, stir together the drained pineapple, graham cracker crumbs, 1 1/4 cups coconut, condensed milk, powdered sugar, vanilla, and salt until evenly combined.
03 -
Cover the bowl and refrigerate for 20 minutes so the crumbs absorb moisture and the mixture becomes easier to roll.
04 -
Scoop tablespoon portions and roll them into 1-inch balls. If the mixture sticks, lightly dampen your hands.
05 -
Place the remaining 1 1/2 cups sweetened coconut in a shallow bowl. Roll each ball in coconut, pressing gently so the coating clings.
06 -
Arrange the balls on a parchment-lined tray and refrigerate for at least 1 hour before serving. Store covered in the refrigerator.
# Good to know:
01 -
Makes about 24 small balls.
02 -
Chill for at least 1 hour before serving for the cleanest texture.
03 -
Store refrigerated in an airtight container for up to 5 days.