Pina Colada Truffles

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

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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!

Prep Time30

Chill time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 134kcal

Author: Jennifer Fishkind

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.

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.

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