RICOTTA AND COCONUT BALLS
250 g ricotta
90 g icing sugar, sifted
2 tbsp whipping or single cream
175 g desiccated coconut
1
In a large bowl, mix together the ricotta, icing sugar, cream and two-thirds of the desiccated coconut until soft
2
Put the remaining coconut in a large shallow dish; divide the ricotta mixture into about 35 small walnut-sized pieces and shape into balls, then roll in the desiccated coconut until evenly coated
3
Arrange the ricotta balls on a large serving dish, cover with clingfilm and chill for at least 1 hour before serving
