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–+ servings
Piña Colada Bombs in a pan with some pineapple.
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Piña Colada Bombs

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, Snack
Keyword: Pina Colada Bombs
Servings: 8 piña colada bombs
Calories: 317kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 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

Glaze

  • 1 cup (125 g) confectioners' sugar
  • 3-4 tablespoons milk
  • ½ teaspoon rum extract*

Topping

  • 1 ¼ cups (116 g) finely chopped unsweetened coconut flakes

Instructions

  • 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.

Glaze/Topping

  • 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.

Video

Notes

*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.
**Oven Instructions:
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Place the pina colada bombs onto the lined baking sheet.
  3. Bake for 20-22 minutes, or until golden brown.
  4. Dip baked pina colada bombs in the glaze. Coat with chopped coconut.
 
Unsweetened 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.

Nutrition

Serving: 1bomb | Calories: 317kcal