If sunshine had a flavor, it would taste exactly like these Piña Colada Truffles. Imagine tiny bites of pure bliss: creamy, coconutty centers with a burst of juicy pineapple, all wrapped up in a sweet, snowy coating. Every time I make a batch, it instantly transports me to a breezy tropical beach with a cocktail in hand. Whether you’re whipping them up for a party or a cozy treat with friends, this recipe effortlessly captures the beloved cocktail’s island spirit in one poppable, melt-in-your-mouth truffle.
Ingredients You’ll Need
The beauty of Piña Colada Truffles lies in their simplicity—each ingredient is purposeful, packing so much personality into every mouthful. Here’s the lineup that brings those classic flavors to life, from the soft, creamy texture to the bright summery notes and that irresistible finish.
- Cream Cheese: Acts as a rich, tangy base that makes each truffle delightfully creamy.
- Powdered Sugar: Sweetens the mixture while giving the perfect melt-in-your-mouth texture.
- Crushed Pineapple (drained): Brings a juicy, tart punch—make sure it’s well-drained so the truffles hold together.
- Shredded Sweetened Coconut: Offers sweet, chewy texture and classic tropical flavor inside and out.
- White Chocolate Chips: Melts into the base, glossing every bite with subtle, creamy sweetness.
- Rum Extract: A splash wakes up that signature piña colada flavor—skip or swap for vanilla if you’re going alcohol-free.
- Pinch of Salt: Just a little sharpness ties the sweetness together and balances all the flavors beautifully.
How to Make Piña Colada Truffles
Step 1: Blend the Cream Cheese and Sugar
In a medium mixing bowl, beat the cream cheese with the powdered sugar until smooth and luscious. You’re looking for a glossy, creamy mixture that promises a soft, velvety truffle center.
Step 2: Add Pineapple, Coconut, and Flavorings
Gently fold in the well-drained crushed pineapple, shredded coconut, rum extract, and a pinch of salt. The mixture will look a bit textured and sticky—that’s great! Every bite should sparkle with bits of tropical fruit and coconut.
Step 3: Melt and Mix in the Chocolate
Melt the white chocolate chips in short bursts in the microwave, stirring until it’s silky and smooth. Pour it into your bowl, and gently stir everything together. The warmth from the chocolate helps bring all the tropical flavors together while setting up the perfect truffle texture.
Step 4: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least one hour. This step makes the truffle mixture firm enough to roll into perfect little balls—a quick chill is all it takes to make shaping a breeze.
Step 5: Shape and Coat the Truffles
Once chilled, scoop out tablespoon-sized portions (a small cookie scoop works wonders!) and roll between your palms to create neat balls. Toss each truffle in extra shredded coconut for a snowy, tropical finish.
How to Serve Piña Colada Truffles
Garnishes
Top each truffle with a tiny wedge of dried pineapple or a sprinkle of toasted coconut flakes. If you’re feeling fancy, add a teensy mint leaf for a pop of color that hints at the fresh flavors inside.
Side Dishes
For a truly tropical spread, serve Piña Colada Truffles alongside a platter of fresh fruit like mango, kiwi, or papaya. They also pair wonderfully with a bowl of vanilla ice cream or a selection of mini tropical pastries for a sweet finale to any meal.
Creative Ways to Present
For parties, display your truffles in little paper cups on a tiered stand, or skewer them on fancy cocktail picks. You can even create a “beachy” dessert board with graham cracker crumbs for sand and edible flowers for decoration—your guests will rave over both the look and the flavor!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Piña Colada Truffles into an airtight container and keep them in the fridge. They’ll stay wonderfully fresh and creamy for up to one week, although they rarely last that long!
Freezing
Need to make ahead for a special event? These truffles freeze beautifully! Layer them in a freezer-safe box with parchment between layers and freeze for up to two months. Just thaw overnight in the fridge before serving.
Reheating
Good news—these little bites are best enjoyed chilled, straight from the fridge. No reheating necessary, so Piña Colada Truffles are always ready for a grab-and-go treat when you need a sweet escape.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just make sure to finely chop and drain it thoroughly; any excess juice can make the mixture too runny to form neat truffles.
Is there a way to make Piña Colada Truffles dairy free?
Certainly! Substitute the cream cheese with a dairy-free version and use dairy-free white chocolate chips—your truffles will still be luscious and creamy.
How do I keep the truffles from sticking to my hands while rolling them?
Chilling the mixture first helps a lot, and lightly coating your hands with a touch of coconut oil or water will make rolling a breeze.
Can I skip the rum extract?
Yes, simply replace it with vanilla extract, or leave it out if you prefer—a little pineapple and coconut go a long way on their own.
Are Piña Colada Truffles gluten free?
They’re naturally gluten free as long as all your ingredients are certified gluten free, especially the chocolate and cream cheese.
Final Thoughts
If you’re craving an easy, sun-filled dessert, these Piña Colada Truffles are an absolute must-try. Each bite is a tiny vacation, bursting with sweet island flavor. Make a batch and share the tropical love—you’ll be amazed at how quickly they disappear!
Print
Piña Colada Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: Makes about 24 truffles 1x
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: Tropical
- Diet: Vegetarian
Description
Indulge in the tropical flavors of these Piña Colada Truffles. Creamy coconut truffles with a burst of pineapple flavor, coated in luscious white chocolate and toasted coconut. A perfect treat for summer gatherings or a sweet escape anytime.
Ingredients
For the Truffles:
- 1 cup sweetened shredded coconut
- 1/2 cup crushed pineapple, well-drained
- 8 oz cream cheese, softened
- 3 cups white chocolate chips, melted
- 1/2 teaspoon coconut extract
For Coating:
- 1 cup white chocolate chips, melted
- 1/2 cup toasted coconut flakes
Instructions
- Prepare the Truffle Mixture: In a bowl, combine shredded coconut, crushed pineapple, cream cheese, melted white chocolate, and coconut extract. Mix until well combined.
- Shape the Truffles: Roll the mixture into small balls and place them on a lined baking sheet. Chill in the refrigerator for 1-2 hours until firm.
- Coat the Truffles: Dip each truffle in melted white chocolate, then roll in toasted coconut flakes to coat evenly.
- Chill and Serve: Place the coated truffles back on the baking sheet and refrigerate until the chocolate sets. Serve chilled and enjoy!
Notes
- You can customize the truffles by adding rum extract for a boozy twist.
- Store the truffles in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 8mg
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