Panettone, Ricotta, and Coconut Truffles
And as they say: “Epiphany takes away all the holidays…”, the most beautiful time of the year ends. 😊 Surely you will still find yourself with leftover panettone/pandoro or even unopened ones and you don’t know how to use them up. If you like coconut, I propose this quick version of truffles made with leftover chopped panettone and then mixed with shredded coconut, sugar, ricotta, a bit of milk, and flavors to taste ☺️ and to make them even more delicious, we finally rolled them in coconut, a real delight! A very simple and quick recipe to prepare and without cooking!
Also try these recipes with panettone or pandoro:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Panettone, Ricotta, and Coconut Truffles:
- 10.5 oz panettone (Leftovers)
- 1.75 oz shredded coconut
- 3.5 oz ricotta
- 1.75 oz powdered sugar
- 1/4 cup milk
- rum flavoring
- vanilla
Steps
The preparation of the Panettone, Ricotta, and Coconut Truffles is very simple and very quick, watch the video HERE.
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First, we chop the panettone or leftovers using a food processor. Add the well-drained ricotta, shredded coconut, powdered sugar, a bit of vanilla and rum flavoring, milk, and mix well to obtain a homogeneous mixture.
Take a bit of the mixture at a time and shape it with your hands to form balls. Roll them in shredded coconut and then place them in paper cups. Continue until all the mixture is used.
Enjoy your meal!
