Pineapple Coconut Christmas Balls are sweet, creamy no-bake treats filled with tropical pineapple flavor and coated in a snowy layer of coconut. They’re soft and slightly chewy inside, with crushed vanilla wafers giving the cream cheese mixture just enough structure to roll into bite-sized balls.
These little treats are especially convenient during the Christmas season because they don’t need any oven time. Mix everything together, chill the mixture, roll it into balls, and coat each one generously in coconut.
These Christmas balls are completely no-bake, so they’re perfect when the oven is already occupied with cookies, pies, and holiday casseroles.
They’re also wonderfully easy to prepare ahead. The mixture needs an hour in the refrigerator before shaping, and the finished balls can stay chilled until you’re ready to serve them.
The combination of pineapple and coconut gives them a bright tropical flavor that stands out among richer chocolate, caramel, and spice-heavy Christmas treats.
Pineapple gelatin adds extra pineapple flavor while also giving the filling a cheerful yellow color. Combined with crushed pineapple, it makes these taste bright and fruity rather than like an ordinary cream cheese candy.
The coconut coating gives them their festive snowball appearance. Keep them chilled until serving and arrange them alongside cookies and other Christmas candies for an easy holiday platter.
Ingredients You’ll Need
You’ll need just five ingredients:
- Cream cheese
- Crushed pineapple
- Nilla wafer crumbs
- Unsweetened desiccated coconut
- Pineapple gelatin powder
How To Make Pineapple Coconut Christmas Balls
Step 1: Add the softened cream cheese to a large mixing bowl. Using an electric mixer on medium speed, beat until completely smooth and creamy.
Step 2: Make sure the crushed pineapple is very well drained. Press out as much excess liquid as possible so the finished mixture isn’t too soft to shape.
Step 3: Add the drained crushed pineapple, Nilla wafer crumbs, 1¼ cups of the coconut, and the dry pineapple gelatin powder to the cream cheese.
Step 4: Mix on low speed until all the ingredients are thoroughly combined and the pineapple and coconut are evenly distributed.
Step 5: Cover the bowl and refrigerate the mixture for 1 hour. This chilling time helps firm the cream cheese mixture so it’s easier to roll.
Step 6: Place the remaining ¾ cup coconut in a shallow bowl or plate.
Step 7: Scoop approximately 1 tablespoon of the chilled pineapple mixture and gently roll it between your palms to form a ball.
Step 8: Roll each ball in the remaining coconut, gently pressing the coconut onto the surface until completely coated.
Step 9: Arrange the finished Pineapple Coconut Christmas Balls on a tray and keep them refrigerated until ready to serve.
Pineapple Coconut Christmas Ball Variations
Extra-Coconut Christmas Balls
Add a little additional fine coconut to the filling for a firmer texture and more pronounced coconut flavor.
Vanilla Pineapple Balls
Add a small amount of vanilla extract to the cream cheese mixture for a warmer flavor.
Pineapple Pecan Balls
Fold finely chopped pecans into the filling for a little crunch against the creamy center.
Lime Coconut Christmas Balls
Add a little finely grated lime zest for a bright citrus note that pairs naturally with pineapple and coconut.
Mini Pineapple Snowballs
Use smaller portions of filling to create one-bite Christmas candies for a larger dessert platter.
Storing Pineapple Coconut Christmas Balls
Arrange the finished balls in an airtight container, placing parchment between the layers if you need to stack them. Keep them refrigerated because the filling contains cream cheese.
For the best flavor and texture, enjoy them within about 3–4 days. Keep them chilled until shortly before serving, especially if your kitchen is warm.
Do I Prepare The Pineapple Gelatin First?
No. Use the pineapple gelatin powder completely dry, straight from the package. Don’t prepare it with water according to the package directions.
Why Does The Pineapple Need To Be Well Drained?
Excess pineapple juice can make the cream cheese mixture too wet and sticky to roll. Pressing out the liquid gives the filling a much better consistency.
What Is Desiccated Coconut?
Desiccated coconut is finely shredded, dried coconut. Its fine texture works especially well for both the filling and the snowy exterior of these Christmas balls.
Can I Make These Ahead?
Yes. They’re an excellent make-ahead Christmas treat. Prepare them in advance and keep them refrigerated in an airtight container until serving.
Why Is My Mixture Too Sticky To Roll?
It may need additional chilling time, or the pineapple may have contained too much moisture. Put the mixture back in the refrigerator until it becomes firmer.
Can I Use Sweetened Coconut?
You can, but the finished candy will be noticeably sweeter. The original recipe uses unsweetened coconut, which helps balance the sweet gelatin and vanilla wafer crumbs.
What To Serve With Pineapple Coconut Christmas Balls
- Christmas cookies: Their tropical flavor adds variety alongside butter cookies, gingerbread, and chocolate cookies.
- Shortbread: Crisp, buttery shortbread provides a nice contrast to the soft pineapple centers.
- Hot coffee: Coffee balances the sweetness of the pineapple gelatin and vanilla wafers.
- Black tea: A simple cup of tea pairs nicely with the pineapple and coconut flavors.
- Fresh berries: Strawberries and raspberries add something fresh and slightly tart to a holiday dessert platter.
- Chocolate candies: A few dark or milk chocolate candies create a nice contrast to these fruity coconut treats.
Drain the pineapple really thoroughly before measuring it into the filling. This is the biggest thing you can do to make sure the mixture is firm enough to roll after chilling.
And if the mixture starts becoming soft while you’re shaping the balls, return it to the refrigerator for 15–20 minutes. Working with a cold filling makes neat, evenly shaped Christmas balls much easier.
Pineapple Coconut Christmas Balls
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1 cup canned crushed pineapple well drained
- ⅔ cup Nilla wafer crumbs
- 2 cups unsweetened fine desiccated coconut or unsweetened finely shredded coconut divided
- 1 3-ounce package pineapple gelatin powder
Instructions
- Beat the softened cream cheese with an electric mixer on medium speed until smooth.
- Add the well-drained crushed pineapple, Nilla wafer crumbs, 1¼ cups coconut, and dry pineapple gelatin powder.
- Mix on low speed until thoroughly combined.
- Cover and refrigerate for 1 hour.
- Place the remaining ¾ cup coconut in a shallow bowl.
- Scoop approximately 1 tablespoon of the chilled mixture and roll it into a ball.
- Roll each ball in the remaining coconut until completely coated.
- Keep refrigerated until ready to serve.
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