If your holiday dessert table could use a burst of sunshine, say aloha to these Hawaiian Pineapple Coconut Balls! They’re soft, creamy, and loaded with tropical flavor — the perfect combination of sweet pineapple and coconut rolled into bite-sized bliss. These little snowballs look festive, taste heavenly, and take just minutes to make.
I created this recipe after falling in love with the flavor of my Pineapple Christmas Balls but wanted something even more tropical and creamy. The addition of coconut milk and vanilla gives these treats a Hawaiian twist that tastes like a luau on a snowy day.
Whether you’re making them for a party platter, holiday gift, or just a midnight snack, these no-bake bites are guaranteed to bring smiles.
Why You’ll Love Hawaiian Pineapple Coconut Balls
They’re light, flavorful, and incredibly easy to make. You only need one bowl, no oven, and about 15 minutes of your time. They’re also a huge hit at parties — everyone loves the contrast of tropical flavor with a snowy holiday look.
If you like simple yet show-stopping treats like my Christmas Crunch Snack Mix or Cranberry Walnut Cheese Balls, this recipe is right up your alley.
Ingredients You’ll Need
For the Filling:
- 8 oz cream cheese, softened
- 1 cup crushed pineapple, well-drained
- 1½ cups sweetened shredded coconut
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons coconut milk or condensed milk (for extra creaminess)
For Rolling:
- 1 cup shredded coconut (toasted or plain, your choice)
Optional Add-Ins:
- ¼ cup chopped macadamia nuts for an authentic Hawaiian crunch
- A maraschino cherry center for a surprise burst of color
If you love the tropical touch, you’ll also enjoy my Sweet Potato Bowl Recipes — wholesome, flavorful, and perfect year-round.
How to Make Hawaiian Pineapple Coconut Balls
Step 1: Drain Your Pineapple
Press the crushed pineapple through a fine mesh strainer or paper towel to remove as much juice as possible. The dryer the pineapple, the better your mixture will hold together.
Step 2: Mix It All Together
In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, coconut milk, and the drained pineapple. Stir in the shredded coconut until everything is evenly combined and slightly sticky.
Step 3: Chill the Mixture
Cover the bowl and refrigerate for 30–45 minutes. Chilling makes it easier to roll into balls later.
Step 4: Shape Your Balls
Scoop about a tablespoon of the chilled mixture and roll it between your hands into smooth balls. If you’re adding a cherry or nut center, press it inside before rolling.
Step 5: Coat in Coconut
Roll each ball in shredded coconut (toasted if you like a golden color). They’ll look like little tropical snowballs ready for a beachy Christmas party.
Step 6: Chill & Serve
Place the finished balls in the fridge for at least an hour to firm up. Serve chilled for the best texture and flavor.
If you like no-bake desserts that are as easy as they are impressive, try my Chocolate Pecan Turtle Clusters — another holiday favorite that never disappoints.
Tips for Perfect Pineapple Coconut Balls
Drain Pineapple Thoroughly: Too much liquid makes the mixture loose. Dry it well before mixing.
Use Cold Cream Cheese: It keeps the mixture firmer and easier to roll.
Chill Before Rolling: Makes shaping simple and mess-free.
Add a Tropical Touch: A few drops of coconut extract or a pinch of lime zest can enhance the flavor beautifully.
For more kitchen tips, check out my One Pot Potato Soup — it’s the savory version of easy, foolproof cooking.
How to Store and Gift
Storage:
Keep your Hawaiian Pineapple Coconut Balls in an airtight container in the fridge for up to 5 days. For longer storage, freeze them for up to 2 months and thaw in the fridge overnight.
Gifting Idea:
Arrange them in mini cupcake liners, tuck them into a holiday box or jar, and tie with twine. Add a label that says “A Little Bite of Paradise”. These make the perfect sweet gift for neighbors, teachers, or anyone who loves coconut.
Pair them with a few Pistachio Pudding Cookies for a colorful holiday treat box that’s sure to impress.
Flavor Variations
- Toasted Coconut Snowballs: Roll in toasted coconut flakes for a nutty twist.
- White Chocolate Drizzle: Drizzle melted white chocolate over chilled balls for extra sweetness.
- Almond Joy Style: Add chopped almonds and dip in chocolate for a candy-inspired version.
- Lime Coconut Balls: Mix in a little lime zest and juice for a citrus kick.
If you’re into dessert mashups like this, don’t miss my Christmas Pinwheel Cookies — they’re colorful, buttery, and perfect alongside these tropical bites.
Frequently Asked Questions
1. Can I use unsweetened coconut?
Yes! Just add an extra tablespoon of powdered sugar to balance the flavor.
2. What if I don’t have coconut milk?
You can use regular milk, condensed milk, or even heavy cream — just a tablespoon or two for texture.
3. Can I make them vegan?
Absolutely. Use dairy-free cream cheese and coconut cream instead of milk for a plant-based version.
4. Do they need to stay refrigerated?
Yes. These are best served chilled and should be stored in the fridge until ready to eat.
The Final Bite: A Taste of the Tropics in Every Bite
Hawaiian Pineapple Coconut Balls are everything you need in a holiday treat — simple, sweet, creamy, and full of sunshine. Each bite brings a little burst of tropical joy to balance out all those winter flavors.
They’re festive enough for any Christmas platter, yet easy enough to make on a whim. Whether you serve them with hot cocoa or tropical punch, these little snowballs of paradise will steal the show.
And if you’re planning the ultimate holiday dessert table, serve these next to my Christmas Bread Recipe for a perfect mix of cozy and tropical.
Hawaiian Pineapple Coconut
Ingredients
Equipment
Method
- Press the crushed pineapple through a fine mesh strainer or paper towel to remove as much juice as possible. The dryer the pineapple, the better your mixture will hold together.
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, coconut milk, and the drained pineapple. Stir in the shredded coconut until evenly combined and slightly sticky.
- Cover the bowl and refrigerate for 30–45 minutes. Chilling makes it easier to roll into balls later.
- Scoop about a tablespoon of the chilled mixture and roll it between your hands into smooth balls. If using a cherry or nut center, press it inside before rolling.
- Roll each ball in shredded coconut (toasted if preferred). They’ll look like little tropical snowballs ready for a beachy Christmas party.
- Place the finished balls in the fridge for at least an hour to firm up. Serve chilled for best texture and flavor.
Nutrition
Notes
• Chilling the mixture makes rolling easier.
• Toasted coconut adds extra depth of flavor.
• Keep chilled until ready to serve or gift.
• Perfect for make-ahead treats or holiday boxes.