This Pineapple Christmas Balls recipe is a festive bite that has been part of my holiday spread for years. I first discovered the combination of sweet crushed pineapple with tangy cream cheese at a neighborhood cookie swap; I adapted the proportions and technique to make small, uniform balls that hold their shape and deliver a perfect balance of texture — creamy interior, chewy coconut, and crunchy pecan exterior. They’re ideal for holiday parties, potlucks, or a bright addition to a dessert board.

I remember making a double batch the first year I served these at a December brunch; my eldest niece declared them "pineapple candy," and several friends asked for the recipe before they left. What makes these special is the contrast of temperature and texture: chilled, slightly firm cream cheese studded with juicy pineapple, then rolled in toasted coconut and chopped pecans for a festive look and crunchy finish. They’re quick to assemble, require no baking, and can be prepared ahead so you’re not juggling ovens and last-minute plating.

Ingredients

• Crushed pineapple (1 cup): Use canned crushed pineapple packed in its own juice, then drain very well. I prefer Dole or Del Monte for consistent sweetness; draining reduces excess moisture so the balls set properly.
• Cream cheese (8 oz, softened): Full-fat cream cheese gives the best mouthfeel and stability—brands like Philadelphia deliver a reliable texture. Leave it at room temperature about 30 minutes so it blends smoothly with the sugar.
• Shredded coconut (1 cup): Sweetened or unsweetened both work; sweetened coconut emphasizes dessert sweetness while unsweetened keeps it less sugary. Reserve some for rolling if you want a white, snowball look.
• Chopped pecans (1/2 cup): Roughly chopped for crunch. Toast them briefly in a dry skillet for a few minutes to bring out their aroma—this yields a deeper, nuttier flavor.
• Powdered sugar (1/4 cup): Adds sweetness and helps the mixture hold together smoothly without grittiness. Sift if your powdered sugar has lumps.
• Vanilla extract (1 tsp): Pure vanilla adds depth and rounds out the pineapple’s acidity; avoid imitation vanilla if you can.

Instructions

Drain the pineapple carefully:Place the canned crushed pineapple in a fine-mesh strainer or layered cheesecloth over a bowl. Press gently with the back of a spoon to remove excess liquid, then let sit 5–10 minutes. Removing moisture prevents a soggy filling and helps the balls firm up in the fridge.Soften and mix the base:In a medium bowl, beat 8 oz of softened cream cheese with 1/4 cup powdered sugar and 1 tsp vanilla extract until smooth and lump-free. Use a hand mixer on low or a sturdy spatula—the goal is a silky base that will coat the pineapple evenly.Fold in pineapple:Add the well-drained 1 cup crushed pineapple and fold gently until combined. Avoid overmixing; leave some small pineapple pieces intact so you have bursts of fruit in each bite.Form the balls:Use a small cookie scoop (about 1 tablespoon) or a measuring spoon to portion the mixture, then roll between your palms into uniform balls. If the mixture sticks, dampen hands slightly or chill the bowl for 10 minutes to firm up.Roll in coconut and pecans:Place shredded coconut and chopped toasted pecans in shallow bowls or a divided plate. Roll each ball first in coconut for a snowy exterior, then press into chopped pecans for a crunchy finish, or vice versa depending on your plating preference.Chill before serving:Arrange finished balls on a parchment-lined tray and refrigerate for at least 1 hour to set. Chilling firms the interior and makes handling easier when plating. They’ll keep their shape best if served cold.

Storage Tips

Keep finished bites in a single layer or separated with parchment in an airtight container in the refrigerator for up to 48 hours. If you plan to make them longer in advance, freeze solid on a baking sheet and then transfer to a freezer-safe, sealed container — they can be frozen for up to 3 months. Thaw in the fridge for a few hours before serving. Avoid storing at room temperature for more than two hours, particularly if your event space is warm; dairy and fruit mixtures are best kept chilled.

Ingredient Substitutions

If you want a dairy-free version, substitute a vegan cream cheese made from cashew or coconut bases (brands like Kite Hill or Miyoko’s work well), though texture will be slightly different. Swap pecans for chopped almonds or walnuts for a different nut profile. For lower sugar, choose unsweetened shredded coconut and reduce powdered sugar to 2 tablespoons, keeping in mind the balance with pineapple’s natural sweetness. If you prefer a smaller bite, halve the scoop size to make miniature truffles.

Serving Suggestions

Serve chilled on a festive platter lined with parchment and garnished with sprigs of fresh mint or rosemary for a holiday look. These pair nicely with coffee, sparkling wine, or a spiced tea. For a dessert board, set alongside gingerbread cookies, candied nuts, and a bowl of fresh berries to balance richness with brightness. They also make charming individual favors when placed in mini paper cups and tied with ribbon.

Cultural Background

Fruit-and-cream confections like these have roots in American holiday traditions where no-bake sweets became popular for their convenience during busy celebrations. The use of pineapple in winter desserts became widespread in the 20th century when canned fruit made tropical flavors accessible year-round. Rolling around coconut and nuts adds a nod to classic European and Southern Americana textures, creating a hybrid that feels both nostalgic and tropical.

Seasonal Adaptations

For summer gatherings, reduce the chilling time to 30–45 minutes and serve with a citrus glaze. Around Christmas, add a pinch of ground cinnamon or allspice to the filling for warmth, or press a small piece of maraschino cherry into each top for a vintage look. For Valentine’s Day, dip half the balls in melted white chocolate and chill until set for a decorative two-toned treat.

Meal Prep Tips

Prepare the filling up to two days ahead and store in an airtight container in the fridge. When ready to serve, portion and roll the balls, then coat with coconut and nuts — this keeps the exterior crisp. Use a cookie scoop for uniform sizing so presentation is consistent. If you need to scale up for a party, doubling the recipe is straightforward; just mix in a larger bowl and portion with multiple scoops to speed assembly.

These Pineapple Christmas Balls are a small, joyful treat that invite creativity — whether you toast the coconut, press in a candied cherry, or swap nuts for seeds for a nut-free option. They’re proof that simple ingredients, when combined thoughtfully, become memorable holiday bites that bring people together.