Thursday, April 14, 2016


What You'll Need

  • one (8 ounce) packages cream cheese, softened
  • one (8 ounce) cans crushed pineapple, well drained
  • two 1/2 cups flaked coconut

How to Make It

  • When draining the pineapple, use a fine strainer to push as much juice out as possible.
  • A reviewer has stated this makes the mixture a bit more firm and easier to work with.
  • In a small bowl, beat cream cheese and pineapple.
  • Mix well.
  • Cover and refrigerate for 30 minutes.
  • Roll mixture into 1-inch balls.
  • Roll in coconut.
  • Refrigerate for 6 hours or overnight.

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