The flavor of the tropics, right in your kitchen.
Watch the video here.
INGREDIENTS
14 ounces (396g) of vanilla sandwich cookies
2 tablespoons ( 16g) powdered sugar
8 ounces (226g) of softened cream cheese
1/2 cup (112g) of drained crushed pineapple
1 cup (113g) of unsweetened shredded coconut
20 ounces ( 566g) of White chocolate or Melting Wafers
Some toasted unsweetened shredded coconut, for topping
DIRECTIONS
Into a food processor, place the sandwich cookies and powdered sugar.
Pulse until fine crumbs form.
Add the cream cheese and pulse in bursts until it’s fully combined.
If you’re of a mind to, this is where you would add 2 tablespoons of coconut rum.
Fold in the pineapple and shredded coconut.
Place the mixture in the freezer for about an hour, or until firm.
Don’t let it freeze solid, or you’re gonna have a tough time scooping it.
Once it’s firm, scoop out some of the filling and roll it into a ball, then place it on the lined cutting board.
Repeat this process for the rest of the truffles.
Place them back in the freezer for about 20 minutes.
I divided the truffles over two cutting boards, so I could leave one in the freezer while I dipped the other, which kept the filling from getting too soft to dip.
Melt the wafers or temper the chocolate.
Dip one of the truffles in the chocolate, ensuring full coverage.
Let it drain, and return it to the cutting board.
Immediately add the toasted coconut.
Repeat with the remaining truffles and allow chocolate to set,
