There’s something instantly happy about the flavors of a piña colada — sweet pineapple, creamy coconut, and just a hint of rum. These little piña colada truffles take all that tropical sunshine and wrap it in chocolate so you can enjoy it anytime, no blender required.
After testing several batches, we found the balance that makes these truffles work: creamy but firm centers, bright pineapple flavor, and a white chocolate shell that doesn’t melt in your hands.
What Recipe Testing Taught Us About the Ingredients
This isn’t your average no-bake truffle. The combination of Golden OREOs, cream cheese, and real crushed pineapple creates a luscious, cheesecake-like filling that holds together beautifully once chilled.
A few key choices make all the difference:
Coconut rum adds the signature piña colada flavor without overpowering. If you prefer a non-alcoholic version, coconut extract works beautifully.
Ghirardelli white melting wafers gave the most reliable results — they melt evenly, stay fluid longer, and set with a glossy finish.
When it came to the technique, there were several keys to that smooth, even white-chocolate coating:
Draining the pineapple completely — We pressed ours with the back of a spoon in a mesh strainer until no liquid drips out. Any leftover juice will make the centers too wet to hold their shape. Once drained, you should have about ⅓ cup.
Double chilling — first after scooping, then briefly after rolling — ensures perfectly smooth truffles that dip cleanly. If your mixture feels soft before rolling, chill it longer — up to 45 minutes — before scooping.
To keep the finish neat, we use a fork to lift each truffle and tap it gently against the side of the bowl so excess chocolate drips away before placing it on parchment.
These tiny details might seem small, but they make the difference between truffles that look homemade and truffles that look bakery-perfect.
Piña Colada Truffles
Ingredients
- ½ cup sweetened shredded coconut, toasted (garnish)
- 33 Golden OREO cookies (13.29 ounce package)
- 8 ounces cream cheese, softened to room temperature
- 8 ounces crushed pineapple, in 100% pineapple juice and 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.
- To the bowl of a food processor, add the golden oreo cookies and pulse for 1 minute or until fine crumbs form.
- 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.
- 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.
- 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
- You can purchase toasted sweetened shredded coconut in the baking aisle of your grocery store. If you prefer to toast your own sweetened shredded coconut, you can prepare it up to a week in advance.
- Be sure to drain as much of the excess pineapple juice from the crushed pineapple as possible. Too much excess juices in the truffle mixture will alter the texture of the pina colada truffles when scooped and formed.
- Vanilla almond bark is a great alternative to the white chocolate melting wafers for these truffles.
- We recommend using a food processor to crush the oreos into fine crumbs. This will ensure the truffle mixture is smooth. You can crush them in a large ziptop bag, using a rolling pin. However, you will need to make sure that you crush them into very fine and uniform, crumbs.
Nutrition
Serving Suggestions
Serve these chilled for the perfect creamy texture. They pair beautifully with coffee, cocktails, or fruit platters.
Storage Instructions
Store in an airtight container in the refrigerator for up to five days. These truffles don’t freeze well due to the moisture in the pineapple and rum, so it’s best to enjoy them fresh.
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