Ingredients
• 1 (8 oz) can crushed pineapple, well drained (reserve 1 tbsp juice)
• 1½ cups powdered sugar (divided; or powdered erythritol for keto)
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnuts
• ¼ cup cream cheese, softened
• ½ tsp vanilla extract
• Optional: green & red sanding sugar or sprinkles for holiday flair
Instructions
- In a fine-mesh strainer, press pineapple to remove all excess liquid (this is key—wet pineapple = mushy balls!). Measure ½ cup drained pineapple; set aside.
- In a bowl, beat cream cheese until smooth. Add 1 cup powdered sugar, vanilla, reserved 1 tbsp pineapple juice, and drained pineapple. Mix well.
- Stir in coconut and nuts until a thick, moldable dough forms. Chill 30 mins (or freeze 15) to firm.
- Roll into 1″ balls (about 24). Place on parchment-lined tray. Freeze 15 mins.
- Place remaining ½ cup powdered sugar in a shallow bowl. Roll each ball until fully coated—like tiny snowballs!
- Optional: Roll edges in green/red sprinkles for a candy-cane effect. Chill 10 more mins to set. Store refrigerated in an airtight container up to 5 days.
PREP TIME & NUTRITION :
Prep Time: 20 mins (+45 mins chill/freeze), Total Time: 1 hr 5 mins, Yield: 24 balls
Calories: 75, Net Carbs: 10g, Fats: 4g, Protein: 1g
✅ Keto version: Use powdered erythritol + unsweetened coconut + ½ cup almond flour to absorb moisture — net carbs drop to ~2g/ball.