- 1½ cups crushed pineapple, well-drained
- 2 cups finely crushed graham cracker crumbs
- 1 cup sweetened shredded coconut (plus extra for rolling)
Thoroughly draining the pineapple and crushing the graham crackers very finely are key for getting a mixture that rolls cleanly and holds its shape.​
Step-by-Step Instructions
Prep the pineapple and crumbs
- Place the crushed pineapple in a fine-mesh strainer and press firmly with the back of a spoon to remove as much liquid as possible. You want the fruit moist but not dripping; excess juice will make the mixture too soft.​
- In a large mixing bowl, combine the well-drained pineapple and finely crushed graham cracker crumbs. Stir until the crumbs are evenly moistened and there are no dry pockets.
Mix in the coconut
- Add 1 cup sweetened shredded coconut to the bowl. Stir again until the mixture is completely combined and looks like a thick, sticky dough that clumps together when pressed.​
- If the mixture feels too wet and won’t hold a ball, mix in a bit more graham crumbs or coconut. If it’s too dry and crumbly, add a teaspoon or two of reserved pineapple juice until it just comes together.
Chill and shape
- Cover the bowl with plastic wrap and refrigerate for 20–30 minutes. This brief chill firms the mixture so it’s easier to roll.​
- Line a baking sheet or tray with parchment paper. Scoop out about 1 tablespoon of the mixture at a time and roll it between your palms into smooth balls. Place each ball on the prepared tray.
Coat in coconut and set
- Pour extra shredded coconut into a shallow dish. Roll each pineapple ball in the coconut until fully coated, pressing lightly so the flakes adhere and create a snowy exterior.​
- Return the coated balls to the tray. Refrigerate for at least 1 hour, or until firm and well set. Chilling helps them hold their shape and allows the flavors to meld.
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