Another delicious recipe in my cheeseball series, this time with Pineapple, Macadamia & Coconut Cheese Log, divine!
I have gone a little crazy finally sharing my cheeseball and cheese log recipes, but as soon as I make one I think of another delicious combo so I figure why not share that too!
These are such simple and versatile recipes, if you do not like an ingredient simply swap it out for something you will like that complements the flavours.
Pineapple Macadamia and Coconut is such a classic combo, I have kept things pretty simple here to allow those flavours to shine. Any strong herbs or spices might take over or compete.
The ingredients are as follows, see the recipe card below for the amounts and method
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Cream Cheese
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Crushed Pineapple
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Cheese
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Spring Onions
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Macadamias
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Coconut Chips
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Sour Cream
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Garlic Powder
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Paprika
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Salt & Pepper
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Parsley
There is a bit of prep here to ensure that you have everything ready to go. I like to toast my macadamias for more flavour, so I do this in a moderate oven until they just begin to brown and become more fragrant, you will then want them to cool down before using in this recipe.
The other key is to have the cream cheese softened or room temperature. This makes it easy to mix together and ensure that there are no lumps of cream cheese at the end in your mixture.
The next steps are to prepare the coating ingredients. For the macadamias I like to take half a cup and cut them into chunky but still small pieces, for inside the log, then I take the other half a cup and cut this much more finely for the coating.
I also take 3 tablespoons of the coconut chips and finely dice them also along with the parsley and combine with the finely chopped macadamias and set aside on a flat plate for the coating later on.
Then we are onto the cheese log itself, simply mix and soften the cream cheese in a large bowl with a strong wooden spoon, then add the other ingredients stirring well.
To form it into a long I begin to combine it into that shape in the bowl, then with damp hands I lift it up and create the shape I want, a ball or a log. In this case I have created a long cube shape, then pop it in to the prepared coating and turn to coat each side and the ends.
As I turn to coat I continue to shape it into my desired shape. You can definitely make this into two smaller logs or balls if you prefer.
Then I pop it on some plastic wrap, giving it a final shape before I pop it in the refrigerator for a few hour at least to set. The flavours will infuse over the coming days.
So far I have these Cheese delights for you to try also for your next cheese platter
Classic Cheeseball
Apricot & Almond Cheese Log
Sweet Chilli Cheeseball
Salmon Cheeseball
So onto my recipe for Pineapple Macadamia & Coconut Cheese Log
Pineapple, Macadamia and Coconut Cheese Log
Delicious Cheese Log packed with flavours the complement each other, perfect for a summer platter
Ingredients
- *1 Cup Macadamias, 150 grams, toasted, see below
- *1/2 Cup Coconut Chips, 30 grams, see below
- 2 Tablespoons Parsley, finely diced
- 225 grams Cream Cheese, room temperature
- 425 gram Can Crushed Pineapple, drained thoroughly
- 1/4 Cup Sour Cream, 60 grams
- 2 Tablespoons Spring Onions, finely diced, light green and dark green only
- 1 Cup Grated Cheese, 100 grams
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Paprika
- Salt & Pepper
Optional
- 2 Pieces of Dried Mango, finely diced for extra sweetness if you desire.
- * These ingredients are divided and used in both the cheese mixture and the coating
Instructions
- Please note, this will make a large log shape or you can make it into two smaller logs or balls if you prefer.
- To toast the macadamias, in a lipped oven tray or dish place the macadamias in a single layer and pop in a 180C oven on Bake and toast for around 5 minutes until they just become slightly golden and fragrant, remove immediately.
- They need to be completely cool before using, can pop them in the freezer to speed this up.
- Remove your cream cheese from the refrigerator and allow to come up to room temperature and softened.
- To prepare the coating, take half a cup of the toasted macadamias, 3 tablespoons of the coconut chips and cut into small pieces to form a crumb, 2-3mm,
- Finely dice the parsley and add to the macadamia and coconut crumb, mix and spread on a large flat plate
- Cut the remaining macadamias into quarters or smaller and set aside.
- In a large bowl add the cream cheese and mix well with a large wooden spoon until smooth and softened
- Add to this the well drained pineapple, sour cream, remaining coconut chips & macadamias, finely diced spring onion, grated cheese, garlic powder, paprika and a pinch each of salt and pepper (finely diced dried mango if using) and stir well.
- Mix well until no lumps of cream cheese remain and all the ingredients are blended through.
- Lay out a large piece of plastic food wrap on the bench beside the plate with the coating on it.
- Using a spatula begin to bring the mixture together in the bowl into the shape you desire
- With damp hands pick up the mixture and create into the log shape, I have made mine a rectangle shape with flat ends, you can make it a ball or two smaller logs.
- Place it onto the prepared coating plate and turn it over and over pressing the coating into the sides and ends and shaping it as you go.
- Once you are happy that it is completely coated, carefully lift it onto the plastic wrap and shape it again
- Wrap it well in the plastic covering all sides so no air can get in and shape it one more time, then place it carefully in the refrigerator.
- Allow it to cool completely, for at least 2 hours before serving for it to firm up and set. I like to get it out of the fridge around 20 minutes before serving
- This will keep for at least 4 days in the refrigerator if the ingredients are all fresh.
- Enjoy!
Notes
I don't like coconut, do I need it?
No, cheese balls and logs are so versatile. You can mix and match any ingredients you like that you think will complement each other. No rules here.
I hope you love this recipe! Be sure to let me know in the comments below when you make it and what variation I should make next.
Thank you so much for stopping by to check out this recipe. If you are not already please do follow me on Facebook and Instagram for more delicious ideas.
Happy Baking!
Anna
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