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Piña Colada Truffles

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Delightful bite‑sized truffles inspired by the tropical Piña Colada cocktail—coconut and pineapple flavors rolled in white chocolate and toasted coconut.

Ingredients

Scale
  • 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

  1. Drain crushed pineapple thoroughly—use paper towels or sit in strainer for 10 minutes.
  2. In a bowl, mix cream cheese, drained pineapple, shredded coconut, and rum extract until smooth and combined.
  3. Scoop mixture (about 1 Tbsp each) and roll into 1″ balls; place on a parchment‑lined baking sheet.
  4. Freeze truffle balls for 20–30 minutes to firm up.
  5. Melt white chocolate in a double boiler or microwave in 30 sec increments, stirring until smooth.
  6. Dip each frozen truffle into melted white chocolate, let excess drip off, then place back on parchment.
  7. Immediately sprinkle or roll in toasted coconut while chocolate is wet.
  8. 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

Find it online: https://ukfinda.com/pina-colada-truffles/