Pineapple truffles

https://www.facebook.com/GoldenCircle/

Ingredients:

250g block cream cheese; 1/3 cup sweet coconut condensed milk; 440g can Golden Circle Australian Pineapple Pieces in Juice, well drained; 1 ¾ cups unsweetened desiccated coconut; 375g white chocolate, chopped; ¼ cup toasted coconut flakes, to garnish (I used toasted shredded coconut)

Method:

Place a baking paper lined tray in the freezer to chill.

Add the cream cheese and condensed milk to the bowl of a food processor. Blend until smooth. Add the well-drained Golden Circle Pineapple Pieces and desiccated coconut. Pulse to combine, ensuring there are some small pineapple pieces remaining. Transfer mixture to a bowl and refrigerate for 1 hour, to firm up slightly.

Add the chocolate to a heatproof bowl. Microwave in 30 second bursts, stirring, until completely melted. Roll the chilled truffle mixture into walnut size balls, dipping straight into the melted chocolate. Coat well, and use a fork to remove the truffles, shaking of excess melted chocolate. Transfer truffles to the chilled baking tray, and scatter with toasted coconut while the chocolate is still melted. Repeat to use all the mixture, remelting the white chocolate if it begins to set.

Keep truffles refrigerated until ready to serve.