Coconut Cream Cheese Ball


I have to apologize for my lack of new stuff going up here.
Some people may be able to multi-task much more easily than I can.

You see, I have become somewhat obsessed with this whole Philadelphia Cream Cheese contest. I have started dreaming about new recipes involving cream cheese.




The other day I had to go do that dreaded glucose testing that we are subject to when we are pregnant. You know the one… drink this awful drink, sit here for an hour, give me your blood…

I was pretty sure the results were going to come back with cream cheese running through my veins.

But it didn’t.

So I feel like I was given the O.K. to keep creating more tantalizing recipes containing the creamy cheesy goodness.

It’s appetizer week {round two}, and I came up with this most amazing, creamy, {and because I can’t think of anymore adjectives} fantabulous Coconut Cream Cheese Ball. It’s a sweet spin-off to your regular cheese ball served with crackers.

It’s like taking a bite of a Coconut Cream Pie, in cheese ball form!

I shot another video recipe for it, cause that’s what they asked for. I think I prefer just taking photos of my creations. I have too many things going on in the background like kids screaming, video games blaring, and little ones wandering into the shot. It’s mayhem sometimes.

So if you’re looking for a sweet appetizer to take to a brunch, baby shower, or bridal shower {or if you just want it all for yourself}, you have to try this sweet Coconut Dream Ball!

Coconut Cream Cheese Ball
  • 16 oz. PHILADELPHIA Cream Cheese at room temp.
  • 2 tbsp. sour cream
  • 1 package Jell-O instant pudding mix, in Coconut Cream
  • 1 package Dream Whip mix
  • 1 tsp Almond Extract
  • 1 cup shaved, sweetened coconut flakes
  • Graham Cracker Squares and sliced Granny Smith Apples to dipping.
  1. In a large bowl combine cream cheese, sour cream, pudding mix, Dream Whip, and Almond Extract. Beat until combined. Scrap the sides of the bowl, and pour mixture onto a sheet of plastic wrap.
  2. Form into a ball and refrigerate for 30 minutes.
  3. Meanwhile heat a dry skillet over medium heat. Toast coconut until golden brown and crispy.
  4. Roll Coconut ball in the toasted coconut until coated.
  5. Serve with graham cracker squares and sliced granny smith apples. ENJOY!!


  1. Thread In Her Hair says:

    I love love love coconut. This looks divine. Thanks for sharing!!

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