Tropical Pineapple Coconut Balls Recipe
Introduction
These Tropical Pineapple Coconut Balls are a delightful no-bake treat bursting with sweet pineapple and creamy coconut flavors. Perfect for summer gatherings or a light dessert, they are easy to make and wonderfully refreshing.
Ingredients
- 1 cup crushed pineapple (drained)
- 1 1/2 cups sweetened shredded coconut (plus extra for rolling)
- 1/4 cup sweetened condensed milk
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: In a medium mixing bowl, combine the drained crushed pineapple, 1 1/2 cups shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and a pinch of salt. Stir until the mixture is evenly combined and sticky but firm enough to hold its shape.
- Step 2: Cover the bowl with plastic wrap and refrigerate for about 30 minutes to let the flavors meld and to make rolling easier.
- Step 3: Remove the mixture from the fridge. Scoop about a tablespoon at a time and roll into small balls using your hands. If sticky, lightly grease your hands with coconut oil or butter.
- Step 4: Place extra shredded coconut in a small bowl. Roll each ball in the coconut until fully coated, then lay them on a parchment-lined baking sheet.
- Step 5: Chill the tray of balls in the fridge for another 30 minutes to firm up before serving.
Tips & Variations
- For a nutty twist, add finely chopped macadamia nuts or almonds to the mixture before rolling.
- Use unsweetened shredded coconut for a less sweet, more natural flavor.
- Try substituting the pineapple with mango or passion fruit puree for a different tropical taste.
- Lightly toast the shredded coconut before rolling for a toasty flavor and crunchy texture.
Storage
Store the pineapple coconut balls in an airtight container in the refrigerator for up to 5 days. They can be eaten chilled or at room temperature. If desired, let them sit out for 10 minutes before serving to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these balls ahead of time?
Yes, you can prepare and chill them up to two days in advance. Keep them refrigerated in an airtight container until ready to serve.
Are these pineapple coconut balls vegan-friendly?
This recipe uses sweetened condensed milk, which is dairy-based. To make it vegan, substitute with a plant-based condensed milk alternative or a mixture of coconut cream and sweetener.
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Tropical Pineapple Coconut Balls Recipe
- Total Time: 1 hour 10 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
Delightfully sweet and tropical, these Pineapple Coconut Balls are a no-bake treat combining juicy crushed pineapple and fragrant shredded coconut. Perfect as a refreshing snack or party appetizer, they are easy to prepare and offer a coconutty, fruity bite with a creamy texture and a burst of vanilla flavor.
Ingredients
Fruit and Dairy
- 1 cup crushed pineapple (drained)
- 1/4 cup sweetened condensed milk
Coconut
- 1 1/2 cups sweetened shredded coconut (plus extra for rolling)
Sweeteners and Flavorings
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Other
- Pinch of salt
Instructions
- Mix the Ingredients: In a medium mixing bowl, combine the drained crushed pineapple, 1 1/2 cups of shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and a pinch of salt. Stir until the mixture is evenly combined. The consistency should be sticky but firm enough to hold its shape when rolled into balls.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes. This helps the flavors meld together and makes it easier to roll into balls.
- Form the Pineapple Coconut Balls: Once the mixture is chilled, take it out of the fridge. Scoop about a tablespoon of the mixture at a time and roll it into small balls using your hands. If the mixture is too sticky, lightly grease your hands with a bit of coconut oil or butter to make rolling easier.
- Roll in Coconut: In a small bowl, add extra shredded coconut. Roll each pineapple ball in the coconut until they’re fully coated, giving them that extra tropical touch. Place the finished balls on a baking sheet lined with parchment paper.
- Chill Again: Pop the tray of pineapple coconut balls back into the fridge for another 30 minutes to let them firm up completely before serving.
Notes
- Ensure the pineapple is well-drained to prevent the mixture from being too wet.
- If the mixture is sticky while rolling, greasing your hands helps prevent sticking.
- These balls can be stored refrigerated for up to 3 days in an airtight container.
- For a dairy-free version, substitute sweetened condensed milk with a coconut milk-based condensed alternative.
- Rolling the balls in toasted shredded coconut adds extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Tropical
Keywords: pineapple coconut balls, no-bake dessert, tropical treats, coconut snacks, fruity snacks, easy dessert
