Ingredients
- 398 mL canned crushed pineapple, very well drained
- 8 ounces cream cheese, softened
- 2 cups unsweetened fine desiccated coconut
- 1/2 cup graham crumbs
- 3 ounce packet pineapple jello
Instructions
Place the softened cream cheese in a large mixing bowl. Using a hand mixer or a sturdy spoon, beat it until smooth and creamy.
Breaking up any lumps at this stage makes it easier to incorporate the remaining ingredients evenly. If the cream cheese is still cold and firm, it may be difficult to mix smoothly, so allow enough time for it to soften before beginning.
Step 2: Add the Pineapple and Dry Ingredients
Add the very well-drained crushed pineapple to the cream cheese. Next, add one cup of the unsweetened fine desiccated coconut, the graham crumbs, and the entire packet of dry pineapple Jello powder.
Make sure the gelatin powder is added directly to the bowl. It does not need to be dissolved in water for this preparation.
Step 3: Mix Until Combined
Stir everything together until the pineapple, cream cheese, coconut, graham crumbs, and gelatin powder are evenly distributed.
Scrape the sides and bottom of the bowl as needed so there are no large pockets of dry ingredients or cream cheese.
The mixture should be thick enough to scoop, although its final consistency will depend partly on how thoroughly the pineapple has been drained.
Step 4: Refrigerate the Mixture
Cover the mixing bowl and place it in the refrigerator for approximately one hour.
This chilling period helps the cream cheese mixture become firmer and easier to handle. It also gives the dry ingredients time to absorb some moisture.
If the mixture still feels too soft after chilling, return it to the refrigerator for additional time rather than adding large amounts of extra ingredients.
Step 5: Shape and Coat the Balls
Once the mixture is firm enough to handle, scoop out tablespoon-sized portions.
Roll each portion gently between your palms to create a small, round ball. If the mixture becomes sticky while shaping, lightly chill it again and work in smaller batches.
Place the remaining one cup of desiccated coconut in a shallow bowl. Roll each pineapple ball in the coconut until the outside is evenly coated.
Transfer the finished balls to a food-safe container and refrigerate until ready to serve.
Notes
This is a no-bake dessert, so there is no oven temperature or cooking time to manage.
The most important part of the preparation is controlling moisture. Canned crushed pineapple contains juice, and too much liquid can make the cream cheese mixture difficult to shape.
The recipe uses dry pineapple gelatin powder rather than prepared gelatin. Adding water or preparing the gelatin separately would change the moisture balance of the mixture.
The suggested one-hour chilling period is a starting point. The mixture should be firm enough to scoop and roll before shaping begins.
Because this recipe contains cream cheese and canned fruit, keep the finished dessert refrigerated. Do not leave the balls sitting at room temperature for extended periods.