Piña Colada Bombs are biscuit dough filled with pineapple and topped with a rum-flavored glaze and chopped coconut. It’s a treat that gives you all of the tropical flavors of a piña colada cocktail in a sweet dessert that is cooked in an air fryer. I will also let you know how to make these in the oven! Once you see how easy these are to make, you will also want to make my Apple Pie Bombs.
Ingredients & Substitutions
Biscuits: I used a can of store-bought biscuits for this recipe. It was easy and they air-fried to a nice golden brown in the air fryer. You could also make these with pie crust dough or puff pastry dough.
Pineapple Preserves: Look for a jar of pineapple preserves, which have chunks of pineapple and is a thicker consistency when compared with jelly. You could substitute pineapple jam or jelly, but the consistency and flavor will be a little different.
Pineapple: You will need 1/2 cup of canned crushed pineapple, drained. Try to get as much liquid drained as you can. You could also use a can of pineapple chunks, drained and chopped. Fresh pineapple would also work.
Rum Extract: Rum extract is added to the glaze to give the bombs the piña colada flavor. Rum extract is a concentrated form of rum that adds flavor to baked goods and other dishes. It is made by boiling rum and then evaporating the alcohol, leaving behind a thick syrup that is rich in flavor.
If you don’t have any rum extract on hand, you could substitute rum or malibu for the glaze. Using rum or malibu will make the glaze boozier, and not child friendly. (but delicious!) On the other hand, if you want to make these alcohol-free, you can simply omit the rum extract.
Coconut Flakes: After taste-testing both sweetened and unsweetened coconut flakes, we decided to use unsweetened coconut. The glaze was sweet enough. However, you could also use sweetened if you prefer.
Can I Make These Ahead of Time?
Sure! You can certainly get the filling and the glaze made in advance and store them in the refrigerator. The next day, assemble and bake the piña colada bombs as instructed. If you do assemble the bombs the night before, cover them with plastic wrap and store them in the refrigerator overnight. However, assembling them in advance could make the biscuit dough soggy.
How to Store Piña Colada Bombs
Piña Colada Bombs can be stored in an airtight container at room temperature. They will last 2-3 days. Or, for a little bit longer storage, they will last in the refrigerator for up to a week. Let them come to room temperature when ready to enjoy.
Can I Freeze Piña Colada Bombs?
Yes! To freeze piña colada bombs, first, let them cool completely. Next, place the bombs onto a baking sheet lined with parchment paper. Place them in the freezer for an hour or two, or until solid. Once frozen, store the bombs in a freezer-safe container for up to 3 months. Let them thaw at room temperature before enjoying.
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Piña Colada Bombs
- 1 can (8-count) Pillsbury Grand biscuits, (I prefer to not use flaky layers)
- ½ cup (120 g) pineapple preserves
- ½ cup (82.5 g) canned crushed pineapple, drained well
- 1 cup (125 g) confectioners' sugar
- 3-4 tablespoons milk
- ½ teaspoon rum extract*
- 1 ¼ cups (116 g) finely chopped unsweetened coconut flakes
- Remove the biscuits from the can. Using a rolling pin, roll each biscuit into a 4-inch circle.
- In a small bowl, combine the pineapple preserves and crushed pineapple. Mix to combine.
- Spoon about 1 tablespoon of the pineapple filling into the center of each circle of biscuit dough.
- Use your fingers to pull the sides together and pinch to seal. Roll into balls.
- Spray the basket of an air fryer with nonstick cooking spray.
- Working in batches, place the balls into the basket of your air fryer about 2 inches apart. Spray the tops with cooking spray.
- Air fry** at 350°F for 9-11 minutes, or until golden brown. As the bombs are cooking, make the glaze.
- In a small bowl, whisk together the confectioners' sugar, milk, and rum extract.
- When done cooking, carefully remove the balls from the air fryer, dipping each in the glaze.
- Roll each dipped bomb into the coconut flakes. Repeat with the remaining bombs.
- Serve immediately or at room temperature.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Place the pina colada bombs onto the lined baking sheet.
- Bake for 20-22 minutes, or until golden brown.
- Dip baked pina colada bombs in the glaze. Coat with chopped coconut.
Did you make this recipe?
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