Pina Colada Truffles (Malibu Truffles)

Total Time
45mins
Prep 45 mins
Cook 0 mins

Decadent boozey little balls made with Malibu rum--perfect for your holiday celebration! You can shape them into balls, or little oval egg-shapes for Easter. Allow flavors to mellow for one week, before eating. I like to refrigerate them and eat them cold-- fabulous!

Ingredients Nutrition

  • about 3 cups vanilla wafer, crushed (1 box)
  • 1 cup powdered sugar, sifted (confectioner's sugar)
  • 12 cup Malibu rum
  • 12 teaspoon coconut extract
  • 2 tablespoons white corn syrup (Karo)
  • 12 cup finely chopped dried pineapple
  • 12 cup shredded baker's coconut
  • 12 cup good quality white chocolate, melted

Directions

  1. In a large bowl, stir together the malibu rum, coconut extract, and the syrup.
  2. Gradually stir in the powdered sugar.
  3. Add crushed vanilla wafers, pineapple and shredded coconut.
  4. Mix thoroughly.
  5. Cover with cling wrap and refrigerate for 30 minutes.
  6. Shape mixture into walnut size balls and dip into melted white chocolate, or leave them plain.
  7. Place each truffle into a mini-muffin paper.
  8. Place into an airtight container or cookie tin, with layers of parchment between the layers.
  9. Store covered. Serve chilled, or at room temperature.