Description
These creamy, coconut-coated Pineapple Balls are a no-bake dessert dream come true. With tangy pineapple, velvety cream cheese, and tropical coconut, they’re bite-sized indulgence made for any occasion — from summer parties to Christmas platters.
Ingredients
Scale
- 1 (20-ounce) can crushed pineapple, very well drained
- 1 (8-ounce) package cream cheese, softened
- 1 (3-ounce) package pineapple-flavored gelatin mix (such as Jell-O)
- ¾ cup finely crushed graham crackers
- 2¼ cups unsweetened coconut flakes
Instructions
- Drain the pineapple thoroughly: Place the crushed pineapple in a fine-mesh strainer or cheesecloth and press out as much liquid as possible. The drier it is, the better your mixture will hold together.
- Combine the filling: In a medium mixing bowl, beat the softened cream cheese until smooth. Add the drained pineapple and dry pineapple gelatin mix. Stir or beat until fully combined and creamy.
- Add the graham crumbs: Mix in the finely crushed graham crackers until the mixture thickens and can be shaped easily. If it feels too sticky, add a bit more graham crumbs.
- Chill the mixture: Cover the bowl and refrigerate for at least 1 hour to firm up.
- Form the balls: Once chilled, roll the mixture into 1-inch balls using your hands or a small cookie scoop.
- Coat in coconut: Roll each ball in the shredded coconut until fully covered. Gently press the coconut onto the surface for better adherence.
- Chill again (optional): Refrigerate for another 15–30 minutes before serving for a firmer texture.
- Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Active time: 20 minutes; passive time: 1 hour for chilling.
Make sure to drain the pineapple extremely well — excess liquid can cause the mixture to fall apart.
You can use a food processor to pulse the graham crackers for fine crumbs.
For a sweeter coating, use sweetened coconut flakes instead of unsweetened.