Piña Colada Bombs

Summer is almost over but we are still dreaming about piña coladas! These piña colada bombs are the perfect poolside treat.

Instructions

1. 1

   In a large bowl, stir together the coconut flakes, pineapple chunks, cherries, condensed milk, and coconut flour until evenly combined.

2. 2

   Roll the mixture into 1-inch (2½-cm) balls and place on a plate. Refrigerate for about 30 minutes, or until firm.

3. 3

   In a small saucepan over medium heat, combine the sugar and water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the temperature of the sugar reaches 300°F (150°C).

4. 4

   Carefully insert a skewer into a piña colada ball and dip in the sugar syrup to coat. Return to the plate to cool for 5 minutes and repeat with the remaining balls.

5. 5

   The piña colada balls will keep in an airtight container at room temperature for up to 3 days.

6. 6

   Enjoy!

Comments