Pineapple Coconut Truffles
No-bake white chocolate and cream cheese truffles with pineapple and shredded coconut.
Ingredients
| 4 oz | 115 g | cream cheese, softened |
| 1/2 cup | 120 ml | crushed pineapple, VERY well drained |
| 3/4 cup | 180 ml | sweetened shredded coconut |
| 6 oz | 170 g | white chocolate, melted & slightly cooled |
| 1/3 cup | 80 ml | powdered sugar |
| 1/2 tsp | 2.5 ml | vanilla extract |
| pinch | salt |
Instructions
Instructions (Important Order):
- Drain pineapple extremely well (press + squeeze in towel).
- Beat cream cheese until smooth.
- Mix in powdered sugar, vanilla, and salt.
- Slowly mix in melted white chocolate (not hot).
- Fold in pineapple and shredded coconut until thick.
- Chill 30–45 minutes.
- Roll into balls.
- Roll in powdered sugar or coconut.
- Chill again 15–20 minutes to set.
Tips: Let white chocolate cool 2–3 minutes before mixing (prevents melting cream cheese).
Storage: Refrigerate in an airtight container up to 5 days. Freeze up to 1 month; thaw in the fridge and re-roll in powdered sugar if needed.