Pineapple Coconut Balls
No bake bites of crushed pineapple, graham crumbs, and condensed milk rolled in shredded coconut.
Equipment
- Large mixing bowl
- Fine mesh sieve
- Small cookie scoop
- Lined baking sheet
Ingredients
Main Ingredients
- 1 can crushed pineapple 20 oz, very well drained
- 1 cup graham cracker crumbs plus 1/2 cup more
- 1 cup sweetened condensed milk
- 1 cup shredded coconut plus 1/2 cup more for the mixture
- 1 tsp vanilla extract
- ½ cup shredded coconut for rolling
- 1 tbsp colorful sprinkles optional
Instructions
Cooking
- Drain. Press the crushed pineapple in a sieve until most of the liquid is gone.
- Mix. Combine the pineapple, crumbs, condensed milk, coconut, and vanilla until evenly moist.
- Chill. Refrigerate the bowl for 1 to 2 hours until the mixture is firm.
- Roll. Shape 1 tablespoon portions into balls and coat each one in coconut.
- Set. Chill the balls on a lined tray for 30 minutes, then serve cold.
Notes
Substitutions: Unsweetened coconut makes the bites less sweet, and crushed shortbread can replace the graham crumbs.
Tips: Press the pineapple dry and add two tablespoons of crumbs if the mixture is loose.
Storage: Refrigerate up to 4 days or freeze up to 2 months.
Nutrition does not include the optional sprinkles.