These pineapple coconut balls are a no bake treat made from drained crushed pineapple, sweetened shredded coconut, a little sweetened condensed milk, powdered sugar, vanilla, and a pinch of salt. You need about 10 minutes of hands on time and two 30 minute chills, and the batch makes 18 to 20 bite size balls.
The one step that decides whether they roll or slump is draining the pineapple really well. Get that right and the mixture is sticky but firm, and each ball holds its shape under a snowy coat of extra coconut.
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Try the Recipe Converter →I came up with these pineapple balls to bring back the taste of a trip with close friends, when we spent our days trying local desserts and fresh fruit juices. Pineapple and coconut together still taste like a carefree summer to me, even on a gray day at home.
Six Pantry Ingredients and Two Short Chills
- Makes: 18 to 20 balls, about 1 tablespoon of mixture each
- Time: 10 minutes prep, 30 minutes chilling the mixture, 30 minutes chilling the rolled balls (about 70 minutes total)
- Base: 1 cup drained crushed pineapple and 1½ cups sweetened shredded coconut, plus extra coconut for rolling
- Binder: ¼ cup sweetened condensed milk and ¼ cup powdered sugar
- Flavor: 1 teaspoon vanilla extract and a pinch of salt
- Equipment: one mixing bowl, a small bowl for coating, and a parchment lined baking sheet. No oven.
Draining Crushed Pineapple So the Mixture Is Not Soupy
Canned crushed pineapple sits in a lot of juice, and that juice is the enemy here. Tip the can into a fine mesh sieve, let it drip for a few minutes, then press down firmly with the back of a spoon until only a few drops come out. Measure the 1 cup after draining, not before.
If the mixture still feels wet, the pineapple was not pressed hard enough. Do not throw the juice away: it is lovely in smoothies or a fruit punch. If you have more crushed pineapple than you need, it goes straight into a classic pineapple dump cake or a pineapple lush dessert.
What the Condensed Milk and Powdered Sugar Each Do
Only ¼ cup of sweetened condensed milk goes in, not the whole can. It is thick and sticky, so it glues the coconut shreds and pineapple together and balances the tang of the fruit. The ¼ cup of powdered sugar soaks up a little moisture and firms the mixture, so it can be rolled by hand.
Vanilla deepens the flavor, and a pinch of salt keeps all that sweetness from tasting flat. Use sweetened shredded coconut, as written. It is softer and moister than unsweetened desiccated coconut, which can make the balls dry and crumbly.
Stirring, Chilling, and Rolling the Pineapple Mixture
In a medium bowl, stir together the drained pineapple, 1½ cups of shredded coconut, condensed milk, powdered sugar, vanilla, and salt until evenly combined. The texture should be sticky but firm enough to hold a shape when you squeeze a little in your hand.
Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This rest lets the coconut absorb some moisture and the flavors blend, and it makes the mixture much easier to handle. Then scoop about a tablespoon at a time and roll it into a ball between your palms. If it sticks to your hands, rub them with a little coconut oil or butter.
Coating Each Ball in Extra Shredded Coconut
Put a few handfuls of extra shredded coconut in a small bowl. Drop in one ball at a time and roll it around until it is fully covered, then set it on a parchment lined baking sheet. The outer coat gives the balls their snowy look and makes them less sticky to pick up.
Chill the tray for another 30 minutes so the balls firm up completely before serving. If you like this kind of coconut coated bite, try my no bake coconut cookie balls with chocolate centers or the chewy, baked coconut macaroons.
Too Sticky, Too Soft, or Crumbly? Fixing the Mixture
- Too wet to roll: the pineapple held too much juice. Stir in more shredded coconut a spoonful at a time and chill another 15 minutes.
- Sticks to your hands: grease your palms with coconut oil or butter, and roll the balls straight from the fridge.
- Crumbly and will not hold together: add a teaspoon or two more condensed milk and squeeze each portion firmly before rolling.
- Balls lose their shape on the plate: they need the second 30 minute chill. Serve them cold.
- Coating will not stick: roll the balls in coconut right after shaping, while the surface is still a little tacky.
Tropical Twists: Coconut Extract, Chocolate, and Mint
For an even stronger coconut flavor, swap the vanilla for coconut extract. My mom once added a dash of almond extract, and the nutty aroma worked beautifully with the fruit. Freshly grated coconut is lovely if you have the time. You can also roll the mixture into smaller balls for one bite treats.
A drizzle of melted dark chocolate turns them into something closer to chocolate coconut balls, and a small mint leaf on top adds color. For a nut and date version with no condensed milk, see my date almond coconut balls.
Serving Pineapple Balls at Parties and on Holiday Trays
I like them on a tiered stand, tucked around a bowl of punch, or next to a big tropical fruit salad with mango and papaya. They disappeared fast at a backyard barbecue with our neighbors, and they look just as good on a Christmas cookie plate with a sprig of holly. For a bigger tropical dessert table, add a tropical pineapple coconut cake, a pineapple coconut layered dump cake, or coconut pineapple cream pie bars.
How Long Pineapple Coconut Balls Keep in the Fridge
Because they are made with fruit and condensed milk, keep them covered in the refrigerator and serve them cold. They are best within 3 days. Store them in a single layer, or with parchment between layers, so the coating stays fluffy.
To make them ahead for a party, roll and coat them the day before and keep the tray covered in the fridge. You can also freeze them in an airtight container for up to 1 month and thaw them in the fridge for a few hours. The coconut softens a little after freezing, so a quick reroll in fresh coconut makes them look new again.
What Readers Ask About Pineapple Balls
Do pineapple coconut balls need to be baked?
No. They are a no bake dessert. The mixture is chilled twice for a total of about 1 hour, and that is what firms them up.
Can I use fresh pineapple instead of canned?
Yes, if you chop it very finely to a crushed texture and drain it well in a sieve. Fresh pineapple is juicier, so press out as much liquid as you can before measuring the 1 cup.
Are these the same as pineapple tart balls?
No. Pineapple tart balls are a baked buttery pastry wrapped around thick pineapple jam. These are soft, no bake coconut bites. If you want to try a jam filling, start with my pineapple jam.
Can I use unsweetened coconut?
The recipe is written for sweetened shredded coconut. Unsweetened coconut is drier and less sweet, so the balls may crumble and taste flatter.
How many pineapple balls does this recipe make?
About 18 to 20 balls, each rolled from roughly 1 tablespoon of the mixture.
Tropical Pineapple Coconut Balls
These pineapple coconut balls are a no bake treat made with drained crushed pineapple, sweetened shredded coconut, sweetened condensed milk, powdered sugar, vanilla, and a pinch of salt. The recipe makes 18 to 20 soft, chewy one tablespoon balls in about 70 minutes, and only 10 minutes of that is hands on; the rest is two 30 minute chills. Draining the pineapple well is the key step, because extra juice makes the mixture too soft to roll. Serve these pineapple balls on summer party platters, holiday cookie trays, or next to a tropical fruit salad. Swap the vanilla for coconut extract if you like, and keep them covered in the fridge for up to 3 days.
Ingredients
- 1 cup crushed pineapple (drained)
- 1 1/2 cups sweetened shredded coconut (plus extra for rolling)
- 1/4 cup sweetened condensed milk
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Mix the Ingredients
In a medium mixing bowl, combine the drained crushed pineapple, 1 1/2 cups of shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and a pinch of salt. Stir until the mixture is evenly combined. The consistency should be sticky but firm enough to hold its shape when rolled into balls. - Step 2: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes. This helps the flavors meld together and makes it easier to roll into balls. - Step 3: Form the Pineapple Coconut Balls
Once the mixture is chilled, take it out of the fridge. Scoop about a tablespoon of the mixture at a time and roll it into small balls using your hands. If the mixture is too sticky, lightly grease your hands with a bit of coconut oil or butter to make rolling easier. - Step 4: Roll in Coconut
In a small bowl, add extra shredded coconut. Roll each pineapple ball in the coconut until they’re fully coated, giving them that extra tropical touch. Place the finished balls on a baking sheet lined with parchment paper. - Step 5: Chill Again
Pop the tray of pineapple coconut balls back into the fridge for another 30 minutes to let them firm up completely before serving.
Notes
Drain the crushed pineapple in a fine mesh sieve and press out as much juice as possible, then measure 1 cup. If the mixture is too wet to roll, stir in a little more shredded coconut and chill it longer. If it sticks to your hands, grease them lightly with coconut oil or butter. Do not skip the second chill; it firms the balls so they hold their shape. Coconut extract can replace the vanilla for a stronger coconut flavor. Store covered in the refrigerator for up to 3 days, or freeze for up to 1 month and thaw in the fridge.
Nutrition Information
Yield
18-20Serving Size
1Amount Per Serving Calories 80
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?
These look tasty but I’m a little confused. Recipe calls for crushed pineapple where as pictures show large chunks and also a browned bottom in some images as if they were baked..?? Just hoping to clarify.