Tropical Coconut Balls (Can Be Gluten-Free Too!) - cooking recipe

Ingredients

250 250 g gluten-free plain biscuits (US) or 250 g vanilla wafers (US)
395 ml sweetened condensed milk
450 g crushed pineapple, drained and squeezed
1 1/2 cups shredded coconut

Preparation

In a large bowl, combine the biscuit crumbs, condensed milk, squeezed out pineapple and 1/2 cup shredded coconut. Mix well.
Roll 4 teaspoons (Aussie tablespoon) of mixture in the remaining cup of shredded coconut to form neat balls and place in an airtight container. Repeat until all the mixture is used.
Refrigerate for 1 hour before serving.