RICOTTA AND COCONUT BALLS

Yields35 Servings
 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

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