300 g (or 8-10 ounces) goats milk cream cheese – softened (You can also use cows milk cream cheese – 8 ounces)
1 can (equivalent) “fresh” crushed pineapple (OR 1 can of “canned” crushed pineapple~drained well)
4 tsp xylitol (powdered, I use a coffee grinder to powder my xylitol you can also use another sugar of choice and to your own preferred sweetness Xylitol Canada)
1.5 cups of unsweetened coconut (some recipes call for 2-3 cups…it’s only used to dip/roll the cream cheese balls in..so use less and add more if needed)
In a bowl, beat cream cheese, pineapple and xylitol until combined.
Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls into the coconut.
Side Note: You can also add coconut into the cream cheese mixture if you want. It adds some nice texture and crunch as well. I’d probably add about 2-4 tbsp maybe. Or toast the coconut and then roll balls into it. These freeze well!
Yield: about 2 dozen(click on pic for larger view)
(when using Xylitol, please do not feed any animals/pets) – When Using Xylitol