Pineapple Carrot Coconut Snowballs

These coconut snowballs are "healthy-fied" with the addition of carrots and raisins to the pineapple cream cheese mixture.  They are melt in your mouth morsels which are not very sweet.  I consider it a perfect dessert to give to my granddaughter Maddie who loves carrots.  It will also appeal to her mom, my daughter Wendy, who prefers that her daughter not get used to desserts that are too sweet. 

Maddie at one year old with me.  I do have a  piece about Maddie and Me in this blog.

I have made Green Ice Cream for Maddie which she loves.   I incorporated spinach and cucumber in the list of ingredients.  At that time when she was barely one year old, Maddie was not into vegetables except for carrots.  Right now, she loves green beans and even ate my spicy Kale and Butternut Quesadillas with a lot of cute contortions of the face of course because it was spicy.  I have, however, discovered that at one and half years old, she has very unpredictable taste in food in the sense that she might shun what she had liked before.  Liking carrots, however, is a constant.

Maddie in her cute surprised pose.  Her latest adorable antic.

When I was developing this recipe, the handling of the cream cheese pineapple mixture was difficult when it comes to rolling it into balls even with refrigeration.  I decided to add a tablespoon of coconut butter to the mixture and that really helped.  I also mixed half of the carrot coconut mixture to the cream cheese pineapple blend and that further made the rolling into balls much easier

Pineapple Carrot Coconut Snowballs

 

Ingredients

1/2 cup cream cheese, softened to room temperature

1/2 cup of unsweetened crushed pineapple, well drained

1 tbsp coconut butter (optional but it really helps in rolling into balls easier)

1/4 cup raisins (you can use half this but the ball will not be as sweet)

1/4 cup shredded carrots

1/2 cup dessicated sweetened coconut flakes

For topping:

1/4 cup more shredded carrots

1/2 cup more dessicated sweetened coconut flakes

Mix the first three ingredients in a bowl.  To this mixture, add the raisin, 1/4  cup shredded carrots and 1/2 cup coconut .  Refrigerate the mixture for 30 minutes.

Mix the topping mixture consisting of 1/4 cup more shredded carrots and 1/2 cup more coconut in a bowl. 

Roll the refrigerated mixture into small balls (about 1/2 inch diameter).  Roll the balls in the carrot/coconut topping.  You can place them in mini cupcake paper holders for ease of handling.   The balls are still soft and melt in your mouth beauties.  Enjoy.