Coconut Cream Cheese Ball
A sweet, creamy coconut-flavored cheese ball coated in toasted coconut and served with graham crackers and apple slices.
Servings: 8 servings
Ingredients
- 16 oz cream cheese room temperature
- 2 tbsp sour cream
- 1 package Jell-O instant pudding mix Coconut Cream flavor
- 1 package Dream Whip mix
- 1 tsp almond extract
- 1 cup sweetened coconut flakes shaved
- graham cracker squares for serving
- Granny Smith apples sliced, for serving
Instructions
- In a large mixing bowl, combine the room-temperature cream cheese, sour cream, Jell-O Coconut Cream instant pudding mix, Dream Whip mix, and almond extract.
- Beat the mixture with an electric mixer or hand mixer until smooth and thoroughly combined, scraping down the sides as needed.
- Spoon the mixture onto a sheet of plastic wrap, gather the edges, and shape it into a tight ball. Wrap it well and refrigerate for 30 minutes to firm up.
- While the cheese ball chills, heat a dry skillet over medium heat. Add the shredded sweetened coconut and toast, stirring frequently, until golden brown and crisp (watch closely to prevent burning).
- Unwrap the chilled cream cheese ball and roll it in the toasted coconut until evenly coated; press coconut gently to adhere if needed.
- Transfer the finished coconut cream cheese ball to a serving plate and serve with graham cracker squares and sliced Granny Smith apples.
Equipment
- large mixing bowl
- electric mixer or hand mixer
- Plastic Wrap
- dry skillet
- Spatula
- plate or shallow bowl for coating
Notes
- Use full-fat cream cheese for best texture.
- Toast coconut over medium heat and stir constantly to avoid burning.
- Chill until firm so the ball holds its shape when coated.
- Bring cream cheese to room temperature before mixing to avoid lumps.