The RICOTTA AND COCONUT TRUFFLES are delightful little sweets that are simple and quick to prepare, perfect for any occasion. They are small soft balls with a delicate flavor, made by mixing fresh ricotta with grated coconut and sugar. Sometimes they can be enriched with additional ingredients, such as chocolate chips, cocoa powder, or lemon or orange zest for an aromatic touch.
The preparation is very simple: just sift the ricotta, mix the ingredients, form balls with the mixture and roll them in a layer of grated coconut. After a short rest in the refrigerator, the truffles are ready to be enjoyed.
They are fresh, light and represent a no-bake dessert that wins everyone over with their softness and the exotic aroma of coconut.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup sheep's ricotta (dry)
- 1 cup cow's ricotta (dry)
- 1 1/4 cup sugar
- 1 7/8 cup grated desiccated coconut (rapè)
- 3.5 oz unsweetened cocoa powder
- 1 tbsp rum (optional)
- unsweetened cocoa powder
- grated desiccated coconut (rapè)
FOR THE RICOTTA AND COCONUT TRUFFLES YOU’LL NEED
- Baking cups
- 2 Bowls
- 1 Sieve
- 1 Spoon
- 2 Plastic wrap
PREPARATION: RICOTTA AND COCONUT TRUFFLES
To prepare these RICOTTA AND COCONUT TRUFFLES, the first thing to do is pass the ricotta through a fine-mesh sieve; it must be fresh and dry. I used a mix of sheep’s and cow’s ricotta, but you can use whichever you prefer.
Once the ricotta is sieved, add the sugar and the grated desiccated coconut (rapè), and mix everything together.Divide the mixture into two equal parts. Add the cocoa and the rum to one of the two portions. If you see that the mixture is too soft you can add more cocoa, or if it’s too firm, more rum.
Let the two mixtures rest, covered with plastic wrap,
in the fridge for about 20 minutes.Shape balls from the two mixtures using your hands.
Pour the remaining cocoa into a small bowl and roll the white balls in it until they are completely covered.
In another bowl put the desiccated coconut and roll the cocoa-covered balls in it.Once ready, place them in paper cups and transfer them to the fridge until serving time.
STORAGE
Short-term storage (up to 3 days)
Refrigeration: Place the truffles in an airtight container and store them in the refrigerator.
Separation: If you have decorated the truffles with cocoa, grated coconut or other coatings, separate them with parchment paper to prevent sticking.
Long-term storage (over 3 days)
Freezing: Arrange the truffles on a tray, making sure they do not touch each other.
Place the tray in the freezer for about 1–2 hours.
Once firm, transfer them to a food bag or an airtight container.
Duration: You can keep them in the freezer for up to 1 month.
Thawing: To consume, let them thaw in the refrigerator for a few hours.
