Cream cheese, crushed pineapple, and sweet flaked coconut come together in these easy no-bake Pineapple Coconut Snowballs—aka tropical nostalgia bites.
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Planning to try this recipe soon? Pin it for a quick find later!
It was one of those too-hot-to-function summer days. The kind where your skin sticks to the kitchen chair, and you start wondering if cereal counts as dinner. I hadn’t planned to make anything. Honestly, I was just trying to avoid cleaning the fridge when I spotted a sad-looking can of crushed pineapple on the back shelf. I don’t even remember buying it—maybe a failed smoothie phase?
Anyway, something clicked. These Pineapple Coconut Snowballs popped into my head—little creamy bites my aunt used to bring to church picnics, always tucked into a Tupperware, always gone before the potato salad started sweating. I hadn’t had them in years, but I remembered how cold and sweet they were, the way the coconut stuck to your fingers, and how no one ever ate just one.
So, barefoot and half-melted, I pulled out the cream cheese, that lonely pineapple can, and a bag of coconut leftover from holiday baking. And that was that. Ten minutes later, my kitchen smelled like summer. My hands were sticky. My mood? Significantly better.
Why You’ll Love This Pineapple Coconut Snowballs Recipe?
They’re stupidly simple. Like, dangerously so. Three ingredients. No baking. No complicated steps. And somehow, every time I make them, they disappear like I live with dessert-stealing raccoons.
But it’s not just the ease. It’s the flavor—tangy pineapple, soft cream cheese, and sweet coconut that feels like a hug and a tropical vacation had a baby. They’re cold and creamy on the inside, and that flaked coconut adds just enough texture to make your brain go, oh hey, this is actually good.
And they’re nostalgic, at least for me. They remind me of summers when flip-flops were dressy, the fridge was always overstocked with questionable Jell-O salads, and dessert was something shared from a plastic plate under string lights in someone’s backyard.
Ingredient Notes:
I’m not gonna lie—I’ve made these with off-brand cream cheese and coconut flakes I found in the freezer. They were still great. So don’t overthink it.
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Cream Cheese (8 oz): Softened is easier. Don’t try to mix cold cream cheese unless you enjoy wrestling food.
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Crushed Pineapple (8 oz can): This is where the flavor lives. But you have to drain it like your sanity depends on it. Too wet = pineapple soup.
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Flaked Coconut (about 2½ cups): Sweetened is what I use because it makes the outside chewy and a little extra. But if you’ve only got unsweetened? Add a sprinkle of sugar. Or don’t. No one’s watching.
How To Make Pineapple Coconut Snowballs?
(While barefoot and emotionally halfway on vacation)
Step 1: Drain the pineapple.
No shortcuts here. Use a fine mesh strainer, then press with a spoon or your hands. You want it dry-ish. Like, if it were a sponge, it wouldn’t work anymore.
Step 2: Mix with softened cream cheese.
In a bowl, stir the drained pineapple and cream cheese together. It’ll look a little funky at first—just trust. Keep stirring until it’s creamy-ish. Some lumps are fine. This isn’t a science experiment.
Step 3: Chill it down.
Cover the bowl and refrigerate for at least 30 minutes. You could probably get away with 20 if you’re impatient. (I am.)
Step 4: Roll into balls.
Scoop out a spoonful and roll it between your palms. They’re supposed to be a little sticky. You’ll be covered in coconut dust soon anyway, so just go with it.
Step 5: Coat with coconut.
Drop each ball into a bowl of flaked coconut. Roll it around until it looks like a beachy snowball. It’s fun. It’s messy. Accept the chaos.
Step 6: Chill again.
Toss them in the fridge for at least 6 hours or overnight. I know—it’s annoying to wait. But they’re so much better cold, and they hold together better too.
Storage Options:
Stick them in an airtight container in the fridge. They’ll last 4–5 days… if you hide them well. (Mine are usually gone in two.)
If you want to freeze some, lay them out on a baking sheet first, freeze until solid, then toss in a zip-top bag. They thaw pretty quickly, and honestly, they’re weirdly good half-frozen.
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Variations and Substitutions:
Because I never leave a recipe alone:
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Toasted Coconut: Slightly fancier. Slightly more grown-up. Great if you’re pretending to host a tropical-themed dinner.
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Vanilla or Almond Extract: A few drops go a long way. Almond gives them that retro dessert taste I weirdly love.
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Chopped maraschino cherries: These make them prettier and feel like something from a 60s church cookbook.
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Crushed pecans or walnuts: A little crunch inside if you’re into that texture combo.
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White chocolate dip: This was a sugar bomb, but also kind of amazing. Would do again with a coffee chaser.
What to Serve with Pineapple Coconut Snowballs?
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Fruit platter: Bright, fresh, balances the creaminess.
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Iced tea or lemonade: Classic, easy, you probably already have some.
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Piña colada or mojito mocktails: For full beach vibes. Or go full cocktail if it’s that kind of gathering.
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Coffee: Honestly, they taste amazing with hot coffee. The contrast is kind of magical.
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Other no-bake treats: Stack them on a dessert board with mini cheesecakes or brownie bites. Just don’t expect leftovers.
Frequently Asked Questions:
Can I make them ahead of time?
Yes, and you should. They get better as they sit. I usually make them the night before a party—or honestly, the night before I need a treat the next day.
What if I only have pineapple chunks?
Chop ‘em up and try it. Just make sure they’re drained really well. I haven’t done it, but I’d totally try if that’s all I had.
Can I skip the coconut?
Eh… it won’t be a snowball without it. Maybe roll in finely crushed graham crackers or chopped nuts if you really need an alternative. But coconut is kind of the whole deal here.
These Pineapple Coconut Snowballs are never going to be the flashiest dessert on the table—but somehow, they’re always the ones people ask about. Maybe it’s the texture. Maybe it’s the throwback charm. Or maybe it’s just that they taste like effort without actually requiring much.
I love them because they remind me of home. Of sticky summer days and easy joy. Of finding something sweet in your fridge when you forgot you needed it.
Try them, tweak them, or totally wing it—I’d love to know how yours turn out. Got a weird variation? Drop it in the comments. Or don’t. Just make them and eat six standing at the counter like I do. We’re in this together.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Pineapple Coconut Snowballs
Ingredients
- 1 8 oz package cream cheese, softened
- 1 8 oz can crushed pineapple, well drained
- 2 1/2 c flaked coconut
Instructions
- Drain the crushed pineapple thoroughly using a fine strainer.
- In a small bowl, mix the softened cream cheese and well-drained pineapple until smooth.
- Cover the bowl and refrigerate for 30 minutes.
- Roll the mixture into 1-inch balls.
- Roll each ball in flaked coconut to coat.
- Refrigerate the snowballs for at least 6 hours or overnight before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
