Coconut Cream Cheese Pineapple Balls are a simple no bake dessert packed with tropical flavor. Made with cream cheese, sweet crushed pineapple, crunchy pecans, and coated in coconut, these bite-sized treats are perfect for holiday gatherings, parties, baby showers, or whenever you need an easy dessert.
Ingredients
- 1 package (250 g / 8 oz) cream cheese, softened
- 1 can (16 oz) crushed pineapple, thoroughly drained
- 1/2 to 1 cup pecan pieces, depending on preference
- 1 1/2 to 2 cups shredded coconut, divided
Instructions
Prepare the Pineapple
- Drain the crushed pineapple very well using a fine mesh strainer or cheesecloth.
- Press out as much liquid as possible to prevent the mixture from becoming too soft.
Make the Mixture
- In a large mixing bowl, combine the softened cream cheese, drained pineapple, and pecan pieces.
- Mix until everything is evenly combined.
Form the Pineapple Balls
- Using a spoon or small cookie scoop, roll the mixture into bite-sized balls.
- Place the balls on a parchment-lined tray or plate.
Chill
- Refrigerate for at least 4 hours, or overnight, until firm.
Coat with Coconut
- Once fully chilled, roll each pineapple ball in shredded coconut until completely coated.
- Return to the refrigerator until ready to serve.
Notes
These treats can also be frozen for up to 2 months.
Make sure the pineapple is thoroughly drained for the best texture.
Toasted coconut can add extra flavor and crunch.
Walnuts can be substituted for pecans if desired.
Store in an airtight container in the refrigerator for up to 5 days.