Pineapple Christmas Balls: The “Tropical Snowball” Confection

The Science of the “Starch-Fiber” Set

Unlike chocolate truffles that rely on cocoa butter to harden, Pineapple Christmas Balls utilize capillary action.

The Absorption Matrix: Pineapple is structurally mostly water and fiber. When mixed with finely pulverized biscuit crumbs (Graham crackers or Vanilla wafers), the crumbs act as a sponge, pulling the moisture into the starch molecules.
The Stabilizer: Sweetened condensed milk provides a “tacky” sugar bond that prevents the balls from crumbling once the starch has hydrated. This results in a dense, fudge-like texture that remains soft but holds its shape perfectly at room temperature.

Ingredients List

The Fruit Base:
- Crushed Pineapple (20 oz can): Must be drained extensively.
The “Binder” Crumbs:
- Vanilla Wafers or Graham Crackers (2.5 cups): Pulverized into fine dust.
The Structural Elements:
- Sweetened Condensed Milk (21 cup).
- Confectioners’ Sugar (21 cup): Sifted.
The Finish:
- Unsweetened Desiccated Coconut (1.5 cups): For rolling.
- Maraschino Cherries: Quartered (to place in the center).

Nutritional Information (Per Ball)

Based on a yield of 24 balls.

Nutrient	Amount
Calories	128 kcal
Total Fat	4.5g
Net Carbohydrates	22g
Fiber	1g
Protein	1.5g

Timing: The “Hydration” Rest

Prep: 15 minutes.
Chilling (Set Time): 2 hours minimum.

Step-by-Step Instructions

Step 1: The “Dry-Pineapple” Protocol

This is the most critical step. Drain the pineapple in a fine-mesh sieve. Use the back of a spoon to press every drop of juice out.

Actionable Advice: If the pineapple is too wet, the balls will turn into “puddles” on your serving tray. Use a cheesecloth to squeeze it until it feels like a dry paste if possible.

Step 2: The Mixing Phase

In a large bowl, combine the bone-dry pineapple, biscuit crumbs, and powdered sugar. Add the sweetened condensed milk gradually. Stir until a thick, sticky dough forms that can be pinched without falling apart.

Step 3: The “Surprise” Center

Take a small tablespoon of dough, flatten it in your palm, and place a small piece of Maraschino cherry in the center. Roll it into a 1-inch ball, sealing the cherry inside.

Step 4: The Coconut Dusting

Place your desiccated coconut in a shallow bowl. Roll each ball in the coconut until it is completely coated in “snow.”

Step 5: The Setting Stage

Place the balls on a parchment-lined tray and refrigerate for at least 2 hours.

The Science: The chilling time allows the biscuit crumbs to fully hydrate and the sugars to stabilize, resulting in a cleaner bite.

3 Modern Variations for 2026

Style	The “Twist”	Flavor Profile
The “Piña Colada”	Add 1 tsp Rum Extract	A sophisticated, adult holiday flavor.
The “Macadamia”	Replace 1/2 cup crumbs with ground nuts	Adds a rich, buttery crunch to the center.
The “Acid-Pop”	Add Lime Zest to the dough	Cuts through the heavy sweetness of the condensed milk.

Common Mistakes to Avoid

Using Large Shredded Coconut: If the coconut flakes are too large, they won’t stick well to the small balls. Use fine desiccated coconut for the best “snowball” aesthetic.
Wiping the Sieve: Don’t just drain the pineapple; crush it against the mesh. Any residual juice will dissolve the sugar and make the dough too sticky to roll.
Skipping the Chill: If you eat them immediately, they will taste “grainy.” The 2-hour rest is vital for the texture to become smooth.

Would you like me to generate an image of these Pineapple Snowballs displayed on a festive holiday platter?