Press pineapple until nearly dry. (I use a tofu press). Hand blend pineapple, cream cheese and sugar. Place in refrigerator for about 30 min. Mix coconut and about 1 tbsp (more or less) of sugar in a wide rim bowl. Using a small cookie scoop, scoop out a ball of mixture and drop in coconut mixture. Roll into a ball while coating in coconut. If your mixture comes out too thin to roll into balls, you did not press pineapple well enough.
*Stevia powdered sugar: Place 1 cup stevia and 1 tbsp arrowroot in a small blender. (Magic bullet works well). Blend well.
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 43 (58%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.7mg||1 %|
|Sodium 102.3mg||4 %|
|Potassium 93.3mg||2 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 4.8g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 74
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