The no-bake coconut and amarena cherry treats are hemispheres made with a base of dry cookies. Next comes a mixture of ricotta and cream enriched with shredded coconut and amarena cherries in syrup, and finally they’re garnished with a tempting amarena cherry topping. This is a fresh and easy dessert — no oven required, just a rest in the freezer so the dessert sets properly. Ready to make them together? Here’s what we need to prepare the no-bake coconut and amarena cherry treats at home:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 servings
Ingredients
- 1 1/4 cups (about 5.3 oz) dry cocoa cookies, finely crushed
- 5 tbsp (melted, about 2.5 oz) melted butter
- 1 cup (about 8.8 oz) ricotta
- 1/2 + 1 tbsp cup (about 140 ml / 4.7 fl oz) heavy cream
- 2 tbsp + 1 tsp (about 1.1 oz) sugar
- 1 gelatin sheet (or about 1 tsp powdered gelatin) gelatin
- 1/3 cup (about 1.1 oz) desiccated (shredded) coconut
- to taste amarena cherries in syrup
- amarena cherry topping (for decorating)
Preparation
Soak the gelatin sheet in cold water for 10 minutes and, meanwhile, prepare the cream.
Place the ricotta with the sugar and shredded coconut in a bowl, and work all the ingredients until you obtain a homogeneous mixture.
Squeeze the soaked gelatin well and dissolve it in a small pitcher with a couple of tablespoons of cream (taken from the total). Once cooled, fold it into the ricotta cream.
With the help of electric beaters, whip the remaining cream to stiff peaks and gently fold it into the mixture, mixing from the bottom up.
Finally, add a few amarena cherries cut in half or into smaller pieces and give one last gentle stir, taking care not to deflate the mixture.
Pour the resulting mixture into a hemisphere mold (or any single-portion silicone mold) and place in the freezer for at least 1 hour.
Meanwhile, prepare the base by finely grinding the cookies in a food processor and incorporating the melted butter, mixing well with a spoon.
After the required time, take the mold out of the freezer and, without unmolding, add the cookie-and-butter mixture on the surface of each treat, pressing with the back of a spoon to compact it.
Cover the no-bake coconut and amarena cherry treats with plastic wrap and return to the freezer for 2–3 hours.
Then, remove the hemispheres from the mold by inverting them onto dessert plates and, before serving, decorate as you like with the topping and a few amarena cherries in syrup.
Bon appétit — see you with the next recipe!
