Description
Creamy, tropical-flavored bites bursting with pineapple, coconut, and white chocolate—these Piña Colada Truffles capture sunshine in every bite!
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ½ cup well-drained crushed pineapple
- 1 cup shredded sweetened coconut (plus extra for coating)
- ½ cup white chocolate chips, melted
- 1 tsp rum extract (or vanilla extract)
- Pinch of salt
Instructions
- Beat cream cheese and powdered sugar until smooth and glossy.
- Fold in drained pineapple, coconut, rum extract, and salt.
- Melt white chocolate chips and stir into mixture.
- Refrigerate mixture for at least 1 hour until firm.
- Scoop tablespoon-sized portions, roll into balls, then coat in extra shredded coconut.
- Serve chilled; garnish with dried pineapple wedge, toasted coconut, or mint leaf if desired.
Notes
- Use paper cups or cocktail picks for easy serving.
- Pair with fresh tropical fruit or ice cream for a themed dessert spread.
- Store in an airtight container in the fridge for up to 1 week.
- Freeze in layers with parchment between for up to 2 months; thaw overnight before serving.
- For dairy‑free version, use vegan cream cheese and white chocolate.
- If using fresh pineapple, drain finely chopped pieces thoroughly to avoid excess moisture.
- If mixture sticks to hands, lightly coat palms with coconut oil or water for easier rolling.
