Pina Colada Truffles

Products Used


  • 1 (14 ounce) package Golden Oreos
  • 2 tablespoons Imperial Sugar Confectioners Powdered Sugar
  • 1 (8 ounce) block cream cheese, softened
  • 2 tablespoons coconut rum, optional
  • 1/2 cup crushed pineapple, very well drained
  • 1 cup shredded coconut
  • 36 stemless maraschino cherries
  •  2 (10 ounce packages) Ghirardelli White Melting Wafers
  • Toasted unsweetened shredded coconut, for topping


  1. Line a 9X13-inch baking sheet with wax paper or parchment paper. Set aside.
  2. Place the entire Oreo cookie including the cream filling and powdered sugar in a food processor and pulse until fine crumbs form.
  3. Add cream cheese and coconut rum and pulse in bursts until well combined.
  4. Fold in crushed pineapple (that has had all the juice squeezed out) and shredded coconut.
  5. Place mixture in freezer for about 20 minutes to help firm. Do not fully freeze.  
  6. Scoop out about 1 tablespoon of truffle filling at a time. Place maraschino cherry in center of filling and form into 1.5 inch balls. Place truffle balls on prepared cookie sheet.
  7. Place truffles in freezer for 20 minutes. Melt wafers according to directions on package.
  8. Remove truffles from freezer. Working one at a time, dip frozen truffles in melted white chocolate and return to baking sheet. Sprinkle immediately with toasted coconut.
  9. Allow chocolate to harden, about 10 minutes. Serve immediately or store in refrigerator for up to a week before serving.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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