In a large bowl, mix together the ricotta, icing sugar, cream and two-thirds of the desiccated coconut until soft
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
Arrange the ricotta balls on a large serving dish, cover with clingfilm and chill for at least 1 hour before serving
35 servings
small balls