Asian Cheese Ball

5 from 1 vote

This cheese ball is perfect for parties because it's easy to throw together ahead of time. All the comfort of a cheese ball but with an Asian twist: coconut, lime, ginger, and Sriracha almonds!

Prep Time10

Chill Time2

Total Time2 10

Course: Appetizer

Cuisine: Asian

Servings: Servings

Calories: 249kcal

Author: The Food Charlatan

Ingredients

16 ounces cream cheese softened
1/2 cup coconut cream *
1 green onion
2-3 teaspoons ginger
1 clove garlic minced
1 medium carrot shredded
1/2 teaspoon salt
2 teaspoons Sriracha to taste
lime zest 1 lime
1/4 cup cilantro
black pepper to taste
1 can Sriracha Blue Diamond Almonds chopped
1/4 cup cilantro chopped
Crackers for serving

Instructions

In a large bowl or stand mixer, combine cream cheese, coconut cream, onion, ginger, garlic, carrot, salt, Sriracha, lime zest, cilantro, and black pepper.
When it's all mixed together, spoon the mixture into the center of a large sheet of plastic wrap. Pull up the sides of the plastic and twist, or tie with a twist tie. Refrigerate for 2-3 hours.
Chop the Sriracha Almonds to the level of coarseness that you want them. Chop the cilantro. Spread the chopped nuts on a plate and add the cilantro, mixing it together a little.
Unwrap the cheese from the plastic. Place the cheese ball on the nuts and cilantro, and flip or roll it to coat the outside with nuts. At this point you can wrap it again to save for later, or serve immediately with crackers.

Notes

*Coconut cream is NOT the same as coconut milk. It can be found in the Asian aisle at most grocery stores.

Also, I like the flavor that the coconut cream adds, but I think it would taste fine if you left it out. The recipe as written makes a pretty soft cheese ball; it will be softer than the consistency of cold cream cheese. If you are short on time add less coconut cream so that it sets up faster.

Nutrition

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