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

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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