Directions

  1. Heat coconut milk to boiling in small saucepan.
  2. Place chocolate in medium bowl, pour coconut milk over, stirring to melt chocolate.
  3. Cool chocolate for 5 minutes, stir in well-dried pineapple. Cover; refrigerate 2 to 3 hours or until almost solid.
  4. Scoop one tablespoon-size chocolate and form into balls. Roll in unsweetened cocoa powder or finely chopped hazelnuts if desired. Serve.