Coconut Ricotta Truffles

Made with Perfect Italiano™ Ricotta



Preparation Time:

30 minutes

Refrigerate for:

1 hour


  • 250g tub Perfect Italiano™ Ricotta
  • 1 cup icing sugar, sifted
  • 2 tbsp white rum
  • 2 tsp vanilla essence
  • 2 cups desiccated coconut
  • 1 cup almond meal
  • 200g white chocolate
  • 2 cups toasted shredded coconut, for coating



  1. Mix ricotta, icing sugar, rum and vanilla until smooth, stir in coconut and almond meal until well combined. Refrigerate the mixture for 20 minutes until firm.
  2. Place the chocolate into a small bowl and sit over a saucepan of simmerig water until melted. 
  3. Roll teaspoonfuls of ricotta mixture into balls and using a skewer, dip into the melted chocolate. Coat in toasted coconut and refrigerate until set.



For orange flavoured truffles, substitute the white rum for orange liqueur.