Pineapple Coconut No Bake Balls (Print Version)
Tropical pineapple and coconut form chewy, creamy balls. Simple, quick, perfect for fruity bite-sized treats.
# Ingredients:
→ Main
01 -
1 cup crushed pineapple, thoroughly drained
02 -
1 1/2 cups sweetened shredded coconut, plus extra for coating
03 -
1/4 cup sweetened condensed milk
04 -
1/4 cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
Pinch of salt
# Steps:
01 -
In a medium mixing bowl, blend the drained crushed pineapple, 1 1/2 cups of sweetened shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and a pinch of salt until the mixture reaches a sticky yet moldable consistency.
02 -
Cover the bowl with plastic wrap and refrigerate for 30 minutes to intensify flavors and enhance workability.
03 -
Remove mixture from the refrigerator, then shape approximately 1 tablespoon portions into compact balls using your hands. If sticky, lightly coat hands with coconut oil or butter.
04 -
Fill a small bowl with extra shredded coconut. Roll each pineapple-coconut ball thoroughly in the coconut to ensure an even coating, then arrange them on a parchment-lined baking tray.
05 -
Refrigerate the coconut-coated balls for an additional 30 minutes to set and firm before serving.
# Notes:
01 -
For best results, allow the mixture to chill adequately before shaping to ensure optimal texture.