I still remember the first December I made these Pineapple Christmas Balls. My kitchen was warm with the scent of vanilla and cinnamon from other baking, but it was this no-bake treat that truly stole the show. The moment I rolled the creamy, tangy, and sweet mixture into those snowy-white balls, I knew I’d found a new holiday staple. They are impossibly easy, delightfully retro, and bring a burst of sunny pineapple flavor to the richest time of year. I love them because they feel festive without any fuss, and every time I make them, they disappear from the platter in minutes. If you’re looking for a recipe that feels like a hug from the inside, you’ve come to the right place.
Ingredients
- 1 cup crushed pineapple, drained
- 225 g cream cheese (1 standard 8 oz package)
- 1 cup icing sugar (also called powdered or confectioners’ sugar)
- Shredded coconut, for rolling (optional)
- Chunks of walnuts, chestnuts, or almonds (optional)
Now, let’s talk about these simple ingredients, because quality and technique here make all the difference. For the crushed pineapple, you absolutely must use canned pineapple in juice, not fresh. I tried it with fresh pineapple once, and the enzymes broke down the cream cheese, creating a soupy, un-rollable mess. Trust me, canned is the way to go—and “drained” means thoroughly drained. I press it in a fine-mesh strainer and then squeeze it in a clean kitchen towel until it’s almost dry. For the cream cheese, use full-fat, brick-style, and let it soften completely on the counter. The low-fat stuff won’t set up properly. And for the icing sugar, a quick sift prevents lumps in your creamy mixture. The coconut and nuts are for the final festive touch, but the balls are delicious even without them.
Equipment Needed
- Medium mixing bowl
- Hand mixer or sturdy wooden spoon
- Fine-mesh strainer
- Clean kitchen towel or cheesecloth
- Baking sheet
- Parchment paper or wax paper
- Small bowls for coatings (optional)
You don’t need any fancy gadgets for this recipe, which is part of its charm. A hand mixer makes blending the cream cheese and sugar effortless and ensures a silky-smooth texture, but if you’ve got some arm strength and a wooden spoon, that works too—just be prepared to mix for a few minutes. The real MVP here is the kitchen towel for squeezing the pineapple. I’ve tried just draining it in the strainer, and the extra moisture left behind made the mixture too soft. Taking that extra step to wring it out is non-negotiable for the perfect consistency. The parchment-lined baking sheet is your best friend for chilling the balls without sticking.
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