Pina Colada Candy Balls (AIP)

May 4, 2017

 

Pineapple and coconut go together like that couple you know always has the best time together. It’s one of those combinations that sounds too simple to be phenomenal, but when those flavors hit your tastebuds… BOOM!!! Deliciousness just all up in your mouth. Virgin pina coladas is one of my favorite things my daughter likes to order from when she was a kid, and who can blame her, Pineapple is one of the best things to pair with coconut you’ll see it in nearly every AIP-friendly treat.

With just five ingredients, these Pina Colada Candies balls are ridiculously simple. At the same time, they’re so unique they’ll impress anyone you happen to serve them to. They have a gummy texture that varies from soft to chewy depending on how long you cook them and how much honey you add – but pay attention while they’re on the stove, because they can and will burn if you let them get too dry. It’s the kind of recipe that looks intimidating until you get started. Just follow the instructions and you’ll be enjoying your own candies in no time!

 

 

PREP TIME - 15 MINS     COOK TIME - 45 MINS     TOTAL TIME - 1 HOUR

 

Serves: 6 candies

 

 

Here's What You Need.... 

 

INGREDIENTS

  • 1 lb pineapple (canned or fresh, though canned should be drained first), pureed

  • 6 tablespoons honey, divided

  • ½ teaspoon vanilla extract

  • 1 tablespoon lemon juice, optional

  • ¼ cup unsweetened shredded coconut

INSTRUCTIONS

  1. In a large skillet over high heat, combine the pineapple, ¼ cup honey, and lemon juice and bring to a boil, then reduce the heat to medium and simmer 30 minutes, stirring occasionally. If the mixture starts to dry out during this time, add more honey, up to 2 tablespoons.

  2. Reduce the heat to low, add the extract, and cook another 15 minutes, stirring occasionally, until the mixture thickens nearly into a paste.

  3. Remove from the heat and let cool 10-15 minutes, just until cool enough to handle.

  4. Wet your hands to keep the paste from sticking to them, then form the paste into 6 equal-sized balls, about 1". Roll in the shredded coconut to coat, then refrigerate until ready to eat

 

 

 

 

 

 

 

 

 

 

 

 

 

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