Taste a bit of island paradise when you scoop into this deliciously decadent dessert Pina Colada Cheese Ball recipe, that’s just like the drink only sans the alcohol.
My Island Favorite – Pina Colada Cheese Ball Recipe
If you love the thought of tropical drinks especially, if they’re poured into a pineapple, then you’ll love this inspired recipe that recreates this experience in a party-favorite dessert: Pina Colada Cheese Ball.
It’s made sans alcohol with much the same ingredients as you’ve come to enjoy with the original cocktail recipe along with all of the creamy coconut and pineapple goodness it can muster in a decadent cheese ball.
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Truth be told, this recipe is one of my favorite dessert cheese balls by far not only because it’s so easy to make and uses only four ingredients, but because my friends and family just can’t get enough of it.
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It’s so addicting that I’m certain it will become a mainstay at all of your gatherings with friends and family, too.
You’ll need cream cheese, cream of coconut (you’ll find this in your liquor department), coconut flakes, pineapple and macadamia nuts.
I recommend real pineapple but you can used canned if you are unable to buy the real deal. Be sure to set aside the pineapple top (frond) for later.
The rest of the recipe is as follows:
Mix all of the ingredients together in a bowl, except the nuts. You want the cheese ball to firm up at least 3-4 hours or better yet, overnight in your fridge. Be sure to cover it with plastic wrap.
Afterwards, remove the cheese ball and use the plastic wrap to form the round shape. You want to do this because the cheese ball at this point is still very sticky.
Next, chop your macadamia nuts.
To plate your cheese ball, use a cake spatula.
Then, using handful of nuts, press them around the cheese ball.
Finally, I like to top my Pina Colada Cheese Ball with the pineapple frond that I removed when carving up the pineapple. It gives the cheese ball the appearance of a real pineapple–don’t you think?
Cooking Tip: You can serve this recipe as a dip without allowing the cheese ball to firm up but I feel the addition of crushed macadamia nuts sends this Pina Colada Cheese Ball over the top.
Want more delicious cheese ball ideas? Check out these fabulous Holiday Cheese Balls Recipes.
Pina Colada Cheese Ball Recipe
- 16 ounces cream cheese softened
- 1/2 cup pineapple fresh, chopped fine (be sure to keep top frond for final step)
- 1/2 cup coconut cream
- 1/2 cup coconut flakes
- 6 ounces macadamia nuts chopped
- In a bowl mix the softened cream cheese, pineapple, coconut cream and coconut flakes. Mix well.
- Cover bowl with plastic wrap, then refrigerate for 3-4 hours or up to 24 hours.
- Remove from fridge and form ball with plastic wrap.
- Place ball on serving platter and apply handful of nuts to the outside of the cheese ball, covering it entirely.
- Top with pineapple frond.
- Serve with Nilla Wafers, dried banana chips, or graham cracker wedges.