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After a bright trip to Hawaii, I made these quick pineapple coconut snowballs my sunny weather go-to. A sweet blast of pineapple with coconut gives every bite a true beachy vibe. After lots of attempts to get them just right, I nailed the trick: the mix can't be soggy, but it shouldn’t be crumbly either.
Get to Know Your Stuff
If you want these pineapple coconut bites to turn out great, what you use and how you prep it matters. Make sure your pineapple is super well-drained—push it down lightly in a mesh strainer and leave it for half an hour so it doesn't end up runny. Only grab fresh moist coconut because dry stuff doesn’t stick together well. As for your powdered sugar, pure versions that skip the cornstarch taste much better here.
Tools and Must-Haves
- Main Stuff:
- High-quality crushed pineapple (one can)
- Two cups of moist shredded coconut
- Powdered sugar (pure kind)
- Good vanilla extract
- Rolling Coating:
- More coconut for the outside
- Optional: fancy sprinkles
- Fresh zest from any citrus
- Handy Tools:
- A mesh strainer (fine)
- Parchment sheets
- 1-inch cookie scooper
- Sealable storage container
Easygoing Pineapple Coconut Balls
- Setting Up
- Put the pineapple in a mesh strainer. Press gently with a spatula to get rid of juice. Let sit above a bowl for half an hour. Give it one more squish just before you use it so you don’t end up with a soggy mix.
- Mixing Steps
- Dump the drained pineapple and one cup of coconut in a bowl and stir until blended. Slowly mix in sugar. Then, pour in the vanilla and stir again. You want it damp enough to push into shape but not too wet.
- Making the Balls
- Scoop out level tablespoonfuls so your treats are even. Roll each between your palms quickly to keep from making them warm and sticky. Too sticky? Rub a little extra coconut on your hands and keep going.
- Chill and Finish
- Drop the balls onto a tray with parchment, giving them a little breathing room. Pop in the fridge for an hour so the outsides firm up before you roll them in coconut.
Simple Tips and Quick Fixes
If your mix is soupy, sprinkle on coconut bit by bit until it firms up. If it's crumbly, pour in just a splash of the pineapple liquid you saved. Cold hands prevent sticking, so rinse them in cool water before rolling. If the balls go flat later, roll them in more coconut right before you share them and they’ll perk up.
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Fun Twists
Switch things up by swapping pineapple for diced mango or toss in passion fruit and lime for a fresh take. You can color the coconut naturally to make your treats extra festive. I like hiding a macadamia nut inside for a little crunch. Want to make them fancy? Dust with edible glitter or scatter a few flower petals in the coconut layer.
Keeping and Enjoying Them
Stack these coconut balls in single layers with parchment in between. Tuck them in an airtight box and chill for best freshness. They stay delicious up to five days if you don’t eat them sooner. When it’s time to wow, show them off on green banana leaves or cute cupcake liners. Bring to room temp for a few minutes before eating for the dreamiest flavor.
Frequently Asked Questions
- → Why are mine not staying firm?
Make sure to squeeze as much juice from the pineapple as you can or they'll turn mushy. Chill them longer if rolling's tricky.
- → Can I make these with fresh pineapple?
Better to use canned since it's less watery. Fresh adds too much juice and can mess up the texture.
- → What coconut should I grab?
Go for sweetened shredded coconut. If you pick unsweetened, they're likely to end up dry.
- → How long do they last?
Pop them in the fridge for up to five days. They'll go soft if left out.
- → Can I freeze them?
You sure can. They'll be good in the freezer for about a month. Just thaw in the fridge when you're ready to dive in.