These tropical no-bake pineapple coconut balls are sweet, chewy, and refreshing. Made with crushed pineapple and shredded coconut, they come together in minutes and are perfect as a quick snack or light dessert.
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Step 1
Mix base
In a bowl, combine drained crushed pineapple, shredded coconut, condensed milk, powdered sugar, vanilla extract, and a pinch of salt. Mix until fully combined and sticky.
Step 2
Form balls
Scoop small portions of the mixture and roll into bite-sized balls using your hands or a spoon.
Step 3
Coat
Roll each ball in extra shredded coconut until evenly coated.
Step 4
Chill
Place on a tray and refrigerate until firm, about 30–60 minutes.
Drain pineapple well
Too much liquid will make the mixture too soft to roll, so press out excess juice thoroughly.
Adjust texture
If too wet, add more coconut. If too dry, add a bit more condensed milk.
Chocolate dipped
Dip finished balls in melted dark or white chocolate for a richer dessert.
Nut crunch
Add chopped almonds or cashews for extra texture.
refrigerated
5 days
Store in airtight container to maintain texture and freshness
frozen
2 months
Freeze and thaw in fridge before serving for longer storage
Q: Can I use fresh pineapple?
A: Yes, but it must be finely crushed and very well drained to avoid excess moisture.
Q: Do they need to be chilled?
A: Yes, chilling helps them firm up and hold their shape properly.
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