No-Bake Rum Coconut and Pineapple Balls

1-1/2 packets of CHIKA'S Organic Dried Pineapple (30-45 grams)
150 grams of desiccated coconut
100 grams of white chocolate
100 grams of sweetened condensed milk
40-50 ml of white rum
40-50 grams of desiccated coconut to coat the balls

1. Chop the dried pineapple into smaller pieces.
2. Break white chocolate into pieces or use chocolate buttons.
3. Add 1/2 of the chocolate into a small saucepan (preferably heavy-bottomed).
4. Turn heat to low and start stirring with a spatula immediately. This will prevent
chocolate from overheating.
5. Once melted, immediately turn off the heat and add the rest of the chocolate
and stir until completely melted.
6. Add condensed milk and stir well, then add desiccated coconut and pineapple
7. Pour in 40-50 ml of white rum and stir well.
8. With your fingertips (not palms) press together to make a small ball and roll it
into desiccated coconut immediately.
9. Chill them in the fridge for about 30 minutes before serving.

This recipe is enough for 20-25 balls, depending on the size. They will keep fresh
for about a week. Store them in a fridge in an airtight container.

Note: If you want an even more intense rum flavour, soak the pineapple pieces in
rum for 30-60 minutes.


A close-up image of no-bake rum coconut and pineapple balls . The bite-sized treats are generously coated in desiccated coconut, with visible chunks of CHIKA's Organic Dried Pineapples. The texture appears soft and moist, hinting at the sweet and tropical flavours within


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