Bring the beach to your kitchen with these easy no-bake Pina Colada Truffles! Made with golden Oreos, cream cheese, crushed pineapple, and a splash of coconut rum, then dipped in white chocolate and topped with toasted coconut for the ultimate tropical touch.

White chocolate-coated piña colada truffles stacked on plates, topped with toasted coconut and one showing the creamy pineapple-coconut filling.

Piña Colada Truffles (No-Bake Summer Treat)

Piña Colada Truffles taste like paradise in a bite-sized package! This easy truffles no-bake dessert is rich, creamy, and bursting with sweet, fruity pineapple flavors. Whether you’re dreaming of the beach, snacking at the end of a summer evening, or planning a sunny poolside party, this pina colada truffles recipe delivers vacation vibes in every delicious bite.

Ingredients For Piña Colada Truffles

Sweetened shredded coconut
Golden Oreo cookies: Feel free to replace the Golden Oreos with your favorite vanilla sandwich cookies instead of the name brand. Gluten-free vanilla sandwich cookies work great for a GF version!
Cream cheese: Make sure the block cream cheese is softened to room temperature to avoid lumps in the truffle mixture. I prefer using full fat cream cheese for this recipe because it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting. Also you can swap the cream cheese with vegan cream cheese for a dairy-free version.
Crushed pineapple
Coconut rum: Light rum is the best choice for these truffles. Malibu is the classic go-to liquor and gives that signature tropical sweetness. For a non-alcoholic treat, use coconut extract or pineapple juice instead.
White chocolate melting wafers: If you can not find good quality white chocolate melting discs, you can use vanilla almond bark and melt it according to package directions. However, if you choose to use white chocolate chips, you will need to add a bit of coconut oil for a smooth finish.

See the recipe card for full information on ingredients and quantities.

Close-up of a creamy pineapple coconut truffle cut in half, revealing a moist pineapple-coconut filling, topped with toasted coconut flakes.

How to Make Pina Colada Truffles

Toast The Coconut: To a small dry skillet, toast the coconut over medium-high heat until golden brown, crisp, and fragrant. Remove from the skillet and transfer to a small bowl to cool.
Crush The Cookies: Pulse the Oreos into fine cookie crumbs.
Make The Mixture: Add the cream cheese, pineapple and coconut rum into the food processor with the crushed cookies. Pulse until the truffle mixture is smooth and fully combined.
Scoop: Use a small cookie scoop to scoop the truffle mixture onto a parchment paper-lined baking sheet.
Freeze Until Firm: Place in the freezer until the truffles have firmed up. Once firm, roll balls of truffle mixture into smooth small balls.
Melt: Microwave the white candy in a medium microwave-safe bowl for 1 minute, stir, then heat again in 30 second intervals until fully melted.
Dip And Decorate: Dip each truffle in the melted chocolate and sprinkle the toasted coconut to the top of the truffle while the white chocolate is still wet.
Set And Serve: Chill in the fridge to set for at least 5 minutes. Serve straight from the fridge for the best taste and texture. Enjoy!

Making Pina Colada Truffles: mix dough, roll into balls, dip in white chocolate, top with toasted coconut.

Serving Suggestions

Serve your truffles on a platter with fresh pineapple and mango slices, or arrange them in mini cocktail glasses for a fun, beachy flair. Pair them with piña colada pudding shots, piña colada popsicles, piña colada cupcakes, or your favorite piña colada cocktail for a tropical-inspired dessert spread. For a perfect party favor, package the truffles in cute gift bags!

Top-down view of a wooden bowl filled with piña colada truffles, coated in white chocolate and sprinkled with toasted coconut, with one truffle cut open to reveal the creamy center.

Tips For Making Pina Colada Truffles

Crush Your Cookies: No food processor? Place Oreos in a Ziploc bag and crush with a rolling pin. Keep the filling — don’t remove it.
Prepare The Pineapple: Drain crushed pineapple well to avoid soggy truffles. Press with a spoon in a mesh sieve to remove excess liquid; you’ll need about ⅓ cup.
Toasting Tips: Toast coconut up to a week ahead and store in an airtight container. Refrigerate for up to 1 month or freeze for 3 months.
Coat The Candy: Use a fork to dip truffles in melted white chocolate, tapping off extra. Lift with a toothpick to avoid drips when transferring to the tray.

Proper Storage

To Store: You can store these truffles in an airtight container in the refrigerator for up to 5 days for the best flavor and texture.
To Freeze: I do not recommend freezing these pina colada truffles as they do thaw well from frozen due to the moisture content of the crushed pineapple and coconut rum.

Close-up of a platter filled with white chocolate piña colada truffles, each topped with toasted shredded coconut for garnish.

More Truffles and No-Bake Ball Recipes

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Piña colada truffles topped with toasted coconut, one cut open to reveal the creamy center.

Pina Colada Truffles

Author — Jennifer Fishkind

Serves —

These no-bake Pina Colada Truffles are a tropical delight. Made with golden Oreos, cream cheese, pineapple, and coconut rum, then dipped in white chocolate, these desserts are perfect for summer parties and sweet cravings!

Print Rate Pin Save

Prep Time 30

Chill time 45

Total Time 1 15

Ingredients

▢ ½ cup sweetened shredded coconut toasted garnish
▢ 33 (13.29 ounce package) Golden OREO cookies
▢ 8 ounce block cream cheese softened to room temperature
▢ 8 ounce can crushed pineapple (in 100% pineapple juice) excess juices drained well (once drained the yield will be approximately ⅓ cup crushed pineapple)
▢ 2 tablespoons coconut rum Malibu brand used
▢ 20 ounces white chocolate melting wafers melted according to package directions (Ghirardelli brand 10 oz. bags)

Instructions

Line 2 large rimmed baking sheets with parchment paper and set aside.
To a small dry (no added oils) skillet, over medium-high heat, add the sweetened shredded coconut. Toast for 3-4 minutes, while stirring constantly to avoid burning the coconut, or until golden brown and fragrant. Remove the toasted coconut from the skillet and place into a small bowl to cool completely before adding as garnish.
½ cup sweetened shredded coconut
To the bowl of a food processor, add the golden oreo cookies and pulse for 1 minute or until fine crumbs form.
33 (13.29 ounce package) Golden OREO cookies
Remove the lid to the food processor and add the softened cream cheese, drained crushed pineapple and coconut rum to the crushed golden oreo cookies. Return the lid and pulse again for 30 seconds – 1 minute or until the pina colada truffle mixture is smooth and all the ingredients are fully combined.
8 ounce block cream cheese, 8 ounce can crushed pineapple (in 100% pineapple juice), 2 tablespoons coconut rum
Using a small cookie scoop, scoop out 1 ½ tablespoons of the truffle mixture and place onto one of the prepared baking sheets. Repeat with the remaining truffle mixture until you have 28 scooped balls of pina colada truffles.
Place the scooped pina colada truffles into the freezer for 30-45 minutes or until the truffles have firmed up.
Once the truffles have firmed up, gently roll each truffle in the palm of your hand to create a smooth ball. If needed, you can place the smooth truffles back into the freezer for 5-10 minutes to firm back up before coating in the melted white chocolate.
In a microwave safe bowl, add the white chocolate melting wafers and heat for 1 minute, stir, then heat again in 30 second increments (being sure to stir between heating increments) until the white chocolate is fully melted. Stir to a smooth consistency. Be sure to follow the melting directions on the package for the brand of white chocolate melting wafers that you are using.
20 ounces white chocolate melting wafers
Using a fork, dip a single truffle into the melted white chocolate, being sure to completely cover the truffle with the white chocolate. Lift the truffle from the bowl and gently tap the fork on the side to remove excess white chocolate.
Place the coated truffle onto the second prepared baking sheet and garnish with a sprinkle of the toasted sweetened shredded coconut to the top of the truffle while the white chocolate is still wet. Repeat until all the pina colada truffles have been coated with the melted white chocolate and garnished with the toasted sweetened shredded coconut.
Place the pina colada truffles into the refrigerator for at least 5 minutes to allow the white chocolate coating to firm before plating and serving. Be sure to keep these truffles refrigerated until ready to serve for the best texture of the pina colada truffle filling.

Jenn’s Notes

Storage :

To Store: You can store these truffles in an airtight container in the refrigerator for up to 5 days for the best flavor and texture.
To Freeze: I do not recommend freezing these pina colada truffles as they do thaw well from frozen due to the moisture content of the crushed pineapple and coconut rum.

Tips :

If you don’t have a blender or food processor, you can place your Oreo cookies in a Ziploc bag and crush into fine crumbs them with a rolling pin. Make sure you crush the entire cookie and do not remove the filling.

Drain as much excess juice from the crushed pineapple as possible to avoid a soggy truffle mixture. Use a spoon to press the pineapple in a wire mesh sieve over a bowl to remove the liquids. Once drained, you’ll have about ⅓ cup of pineapple to mix into your truffles. Too much juice can affect the texture when scooping and forming the truffles.
If you toast your own sweetened shredded coconut, you can prepare it up to a week in advance and store it in an airtight container at room temperature. For longer storage, place it in the fridge for up to 1 month or freeze it for up to 3 months.
For the smoothest coating, use a fork to dip each truffle into the melted white chocolate, tapping gently to remove excess. To avoid chocolate drips, use a toothpick to lift the truffle off the fork and place it onto the lined baking sheet.