Yield: 1 Cheese Ball
1½C Mascarpone cheese (10 oz)
1 C Feta or Blue cheese (6 oz)
⅓ C Fresh cored pineapple, diced
¼ tsp Salt
¼ tsp Pepper
1 C Unsweetened coconut flakes, toasted
In bowl of an electric mixer, beat mascarpone cheese, feta (or blue cheese) pineapple, salt and pepper until well combined.
Place large sheet of plastic wrap on counter top; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball.
Place toasted coconut flakes in shallow bowl; roll ball in coconut, using your hands to gently push coconut into cheese ball to adhere. Place on a serving plate. Serve immediately or refrigerate up to 1 day.