Coconut pralines

Coconut pralines

Praline al cocco

By
From
The Italian Baker
Makes
25-30

Are you in search of a super-easy, super-quick recipe for those lastminute dinner parties or kids’ play dates? Well, look no further: here it is, and you don’t even need to use your oven. Coconut can be a tricky ingredient, as some people love it and others hate it. I am right in the middle, as I don’t like it in every dessert. Chocolate and coconut? Yes, yes! Coconut ice cream? No, no! In this recipe the coconut flavour is subtle and the cocoa powder and amaretti biscuits add an unexpected twist. Plus there is also the queen of cheeses for baking: ricotta… “she” makes everything taste divine, but what can I say? I’m Italian!

Ingredients

Quantity Ingredient
250g ricotta cheese
2 tablespoons crushed amaretti cookies
100g coconut flour
50g good-quality cocoa powder
100g caster sugar
100g butter, at room temperature
100g finely shredded desiccated coconut

Method

  1. Put the ricotta, amaretti, coconut flour, cocoa powder, sugar and butter in a large bowl and knead, using your hands, until fully combined.
  2. Cover the bowl with cling film (plastic wrap) and refrigerate for at least 1 hour or until set enough to shape.
  3. Using your hands, roll the mixture into balls the size of truffles, then roll each ball in the desiccated coconut to coat evenly all over. Place on a tray and store in the fridge until ready to serve.
Tags:
baking
cakes
biscuits
Italian
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