Summer is almost over but we are still dreaming about piña coladas! These piña colada bombs are the perfect poolside treat.
Cook Time
15 minutes
Total Time
1 hr
Yield
10 balls
Ingredients
2 cups unsweetened coconut flakes (200 g)
½ cup candied pineapple chunks (75 g), chopped
½ cup dehydrated tart cherries (75 g), chopped
⅔ cup sweetened condensed milk (200 g)
2 tablespoons coconut flour
½ cup pure cane sugar (100 g)
½ cup water (120 mL)
How to Make It
1. Step
In a large bowl, stir together the coconut flakes, pineapple chunks, cherries, condensed milk, and coconut flour until evenly combined.
2. Step
Roll the mixture into 1-inch (2½-cm) balls and place on a plate. Refrigerate for about 30 minutes, or until firm.
3. Step
In a small saucepan over medium heat, combine the sugar and water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the temperature of the sugar reaches 300°F (150°C).
4. Step
Carefully insert a skewer into a piña colada ball and dip in the sugar syrup to coat. Return to the plate to cool for 5 minutes and repeat with the remaining balls.
5. Step
The piña colada balls will keep in an airtight container at room temperature for up to 3 days.
