Piña Colada Truffles are tropical, no-bake treats bursting with the fruity flavors of pineapple and coconut, finished with a creamy white chocolate coating. Inspired by the classic cocktail, these truffles are perfect for summer parties, holiday trays, or a sweet getaway in one bite.
Why You’ll Love This Recipe
- No baking required
- Fun and flavorful with pineapple and coconut
- Optional boozy twist with coconut rum
- Beautiful and bite-sized for easy entertaining
- Can be made in advance and stored
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Golden Oreos or vanilla sandwich cookies
- Cream cheese, softened
- Crushed pineapple, well-drained
- Coconut rum or coconut extract
- White chocolate chips or melting wafers
- Coconut oil (optional, for smoother coating)
- Toasted shredded coconut for garnish
Directions
- Toast shredded coconut in a dry skillet over medium heat until golden and fragrant. Set aside.
- Crush cookies into fine crumbs using a food processor.
- Add cream cheese, drained pineapple, and coconut rum or extract. Blend until smooth.
- Scoop and roll the mixture into balls, about 1½ tablespoons each. Place on a parchment-lined tray and freeze for 30–45 minutes.
- Melt white chocolate and coconut oil in 30-second intervals, stirring until smooth.
- Dip each truffle into melted chocolate, then sprinkle with toasted coconut.
- Refrigerate until set. Store in the fridge until ready to serve.
Servings and timing
- Servings: About 28–34 truffles
- Prep time: 30 minutes
- Chill time: 45–60 minutes
- Total time: About 1 hour 15 minutes
Variations
- Substitute coconut rum with coconut extract for a non-alcoholic version
- Use gluten-free vanilla sandwich cookies if needed
- Add chopped maraschino cherries or pineapple bits inside
- Try dark or milk chocolate instead of white chocolate
- Roll in shredded coconut instead of dipping for a rustic look
storage/reheating
- Store in an airtight container in the fridge for up to 5 days
- Freezing is not recommended due to pineapple moisture
- No reheating necessary—serve chilled or at room temperature
FAQs
What cookies work best?
Golden Oreos are ideal, but any vanilla sandwich cookie will work.
Can I make them non-alcoholic?
Yes, just use coconut extract instead of rum.
How do I keep the filling from being too wet?
Be sure to thoroughly drain the crushed pineapple.
What if I don’t have a food processor?
Crush cookies in a sealed bag with a rolling pin and mix by hand.
Can I freeze them?
It’s not recommended as the texture can suffer due to the pineapple.
How do I get smooth chocolate coating?
Add a little coconut oil to the chocolate before melting for better texture.
How long do they last?
They stay fresh for up to 5 days in the refrigerator.
Can I make them smaller or larger?
Yes, just adjust the portion size and chilling time.
Can I stuff them with anything?
Yes, try adding a small cherry or bit of pineapple in the center.
Are these good for gifting?
Definitely—just package them in mini cupcake liners for a neat presentation.
Conclusion
Piña Colada Truffles are an irresistible tropical treat that brings the essence of a beachside cocktail into a bite-sized dessert. They’re easy to make, beautiful to serve, and guaranteed to be a hit whether you spike them or keep them family-friendly.
PrintPiña Colada Truffles
Delightful bite‑sized truffles inspired by the tropical Piña Colada cocktail—coconut and pineapple flavors rolled in white chocolate and toasted coconut.
- Prep Time: 15 minutes (+draining time)
- Cook Time: 10 minutes (toasting & coating)
- Total Time: 1 hour 30 minutes (including chilling/freezing)
- Yield: 24 truffles 1x
- Category: Dessert / Candy
- Method: No‑Bake / Freeze & Dip
- Cuisine: Tropical / Fusion
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1 cup crushed pineapple, well drained
- 1 cup sweetened shredded coconut
- 1 tsp rum extract (or 2 tbsp light rum)
- 2 cups white chocolate chips or melting wafers
- ½ cup extra shredded coconut, toasted
Instructions
- Drain crushed pineapple thoroughly—use paper towels or sit in strainer for 10 minutes.
- In a bowl, mix cream cheese, drained pineapple, shredded coconut, and rum extract until smooth and combined.
- Scoop mixture (about 1 Tbsp each) and roll into 1″ balls; place on a parchment‑lined baking sheet.
- Freeze truffle balls for 20–30 minutes to firm up.
- Melt white chocolate in a double boiler or microwave in 30 sec increments, stirring until smooth.
- Dip each frozen truffle into melted white chocolate, let excess drip off, then place back on parchment.
- Immediately sprinkle or roll in toasted coconut while chocolate is wet.
- Chill until set, about 1 hour, then serve cold or store in fridge.
Notes
- To toast coconut: bake at 350 °F for 5–7 minutes, stirring halfway, until golden.
- Ensure pineapple is very well drained to prevent soggy truffles.
- Refreeze coated truffles before final coating for smoother finish.
- Store in airtight container in fridge up to 1 week or freeze up to 3 months.
- For extra tropical flair, drizzle with melted dark chocolate before chilling.
Nutrition
- Serving Size: 1 truffle
- Calories: 95 kcal
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg