Step-by-Step Instructions
My process always starts with the pineapple. I dump the entire can into my fine-mesh strainer over the sink and let it drain for a good ten minutes. Then, I scoop handfuls onto a clean kitchen towel, gather the corners, and twist it over the sink until no more juice drips out. You’ll be shocked at how much liquid comes out! This step is the secret to success. While the pineapple is draining, I let my cream cheese soften on the counter; if it’s too cold, you’ll end up with lumps. I then add it to my bowl with the icing sugar and beat it on medium until it’s completely smooth, light, and fluffy. This takes about two minutes.
Next, I fold in the thoroughly drained, crushed pineapple by hand. I use a spatula and gently incorporate it until it’s evenly distributed. At this point, the mixture will be soft but should hold its shape if you scoop it. If it seems too wet, I add another tablespoon or two of icing sugar. Here’s a timing tip I learned the hard way: don’t try to roll the balls right away. I cover the bowl with plastic wrap and chill it in the refrigerator for at least one hour, sometimes two. This firms up the fat in the cream cheese, making the mixture much easier to handle and roll into neat spheres.
Once thoroughly chilled, I line a baking sheet with parchment paper. I use a tablespoon-sized cookie scoop or a regular spoon to portion out the mixture. Then, with clean, slightly damp hands—this prevents serious sticking—I quickly roll each portion into a ball, about one inch in diameter, and place it on the sheet. The damp hands are a game-changer; dry hands will make a mess. After all the balls are rolled, I cover the tray and return it to the fridge to set fully for another hour before the final, fun step: rolling them in shredded coconut or pressing chunks of walnuts, chestnuts, or almonds into the sides.
Pro Tips for Best Results
First, patience with the chilling process is not just a suggestion—it’s the rule. I tested this three different ways: rolling immediately, chilling for 30 minutes, and chilling for a full hour or more. The immediate roll was a sticky disaster, the 30-minute chill was passable but messy, and the longer chill yielded perfect, firm balls that held their shape beautifully. Treat the chill time as an essential ingredient. Secondly, when squeezing the pineapple, don’t be shy. I twist that towel until my knuckles are white and the pineapple feels almost dry to the touch. Any residual moisture will weep out later and make your coatings soggy.
Finally, get creative with your coatings, but apply them at the right time. I like to set up small bowls of classic shredded sweetened coconut and little piles of chopped nuts. But I only roll or decorate the balls in these coatings right before I’m ready to serve them. I made the mistake of coating them hours in advance once, and the coconut became unpleasantly damp. For the best texture and presentation, keep the plain balls chilled, and give them their final adornment just as you’re setting them out on a platter. If using nut chunks, a gentle press ensures they stick to the cold surface.
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