Pandoro truffles with coconut and ricotta, an easy and delicious recycling idea, no cooking required. For this recipe, I didn’t use any additional sugar because the sugar in the pandoro is enough, but if you like, you can replace half of the coconut flour in the mixture with half of the powdered sugar. I usually love to make these recipes when I have leftover sweets that I don’t want to throw away, but that after a while become cloying. This time I turned them into a delicious and cute dessert to finish using during the holidays. But actually, it’s a recipe that can easily be made when pandoro or panettone dry out a bit more. Below I leave you other ideas to recycle pandoro while at the end of the recipe I will answer the most common questions.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 20 truffles
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: All Seasons

Ingredients

24.7 oz pandoro
17.6 oz ricotta
4 tsp coffee (Cooled)
4 tbsp shredded coconut (For the mixture)
2.1 oz shredded coconut (For garnish)

Tools

1 Bowl
1 Fork
20 Paper Cups

Steps

Add 4 tablespoons of coffee and 4 tablespoons of coconut and mix very well until a homogeneous mixture is formed. If it’s still too wet, add another teaspoon of shredded coconut but only after letting the mixture rest in the fridge for at least 30 minutes.
After this time, take the bowl and form balls the size of a walnut. Then roll them in the coconut and place them in the paper cups.
Let them rest in the refrigerator for at least another 30 minutes, or store them in airtight containers, still in the refrigerator, for a maximum of 24 hours.