Pina colada rum balls

Pina colada rum balls


Twist up the classic rum ball recipe with this pineapple and coconut variation.

The ingredient of Pina colada rum balls

  1. 250g pkt Arnotts Arno Shortbread
  2. 105g (1 1/4 cups) desiccated coconut
  3. 450g can crushed pineapple in syrup, drained well
  4. 395g can sweetened condensed milk
  5. 60ml (1/4 cup) white rum
  6. 375g pkt white chocolate melts, melted
  7. 170g (2 cups) shredded coconut (or extra desiccated coconut), to decorate
  8. Chopped glace pineapple, to decorate

The instruction how to make Pina colada rum balls

  1. Place the shortbread biscuits in the bowl of a food processor and process until they are finely crushed. Transfer the crushed biscuit to a large bowl.
  2. Add desiccated coconut. Stir until well combined. Add the condensed milk, pineapple and rum. Stir until well combined. Place in the fridge for an hour to firm up slightly.
  3. Roll level tablespoonfuls of the mixture into balls. Place, in a single layer, on a tray lined with baking paper. Place in the fridge for another hour to firm up slightly.
  4. Use a fork to dip the balls, 1 at a time, in melted chocolate. Roll the balls in shredded coconut and top each ball with a piece of chopped glaceu0301 pineapple

Nutritions of Pina colada rum balls



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