Instructions
Drain the pineapple thoroughly: Place the crushed pineapple in a fine-mesh strainer and press firmly with the back of a spoon to remove as much juice as possible. This step is important for a firmer mixture that’s easier to shape.
Make the filling: In a medium bowl, beat the softened cream cheese until smooth. Add the well-drained pineapple and mix until fully combined.
Chill the mixture: Cover the bowl and refrigerate for 30 minutes to firm up the mixture, making it easier to handle.
Shape the snowballs: Using a tablespoon or a small scoop, portion the mixture and roll into 1-inch balls with your hands.
Coat in coconut: Place the flaked coconut in a shallow dish. Roll each ball in the coconut until evenly coated.
Set and serve: Arrange the finished snowballs on a plate or baking sheet lined with parchment paper. Refrigerate for at least 6 hours, or overnight, to allow them to set fully before serving.
Store in an airtight container in the refrigerator for up to 5 days.
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