A tropical taste of almonds, cream cheese, coconut and Pineapple Coconut Mango Tequila Sauce make this cheese ball irresistible.
3/4 cup Almonds, sliced, toasted
1/2 cup Coconut, shredded, toasted
16 oz. Cream cheese, softened
1/2 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
In a mixing bowl, combine 1/2 cup sliced toasted almonds, 1/4 cup toasted coconut, cream cheese and Pineapple Coconut Mango Tequila Sauce. Shape into a ball with lightly greased hands and place cheese ball on a serving plate. Sprinkle with remaining coconut and almonds. Cover and refrigerate for at least 2 hours. Top with additional sauce, if desired. Serve with crackers or toasted bread.