Coconut Delight

Coconut Delight is a fresh and pleasantly tropical dessert that many enjoy. Here is how to prepare it with an Italian touch while respecting the classic recipe.

Ingredients

• 200 g of dry biscuits
• 100 g of melted butter
• 500 g of ricotta
• 200 ml of whipping cream
• 150 g of icing sugar
• 60 g of desiccated coconut, plus a little extra for decorating
• 200 g of coconut yogurt
• Gelatin sheets (quantity as per the manufacturer’s instructions for the desired consistency)
• Lemon juice (optional for a touch of freshness)

Preparation

1. Start by blending the dry biscuits in a mixer until they are reduced to powder. Mix the crushed biscuits with the melted butter until you get a homogeneous mixture.
2. Press the biscuit mixture onto the bottom of a springform pan, creating a uniform layer that will be the base of your coconut delight.
3. In a bowl, work the ricotta with the icing sugar until you obtain a smooth and homogeneous cream.
4. Whip the cream and gently fold it into the ricotta mixture, then add the desiccated coconut and coconut yogurt, and optionally a few drops of lemon juice for a citrus note.
5. Soak the gelatin sheets in cold water for the time indicated on the package, then squeeze out the water and briefly heat to dissolve without bringing to a boil.
6. Add the dissolved gelatin to the mixture and mix gently to distribute evenly.
7. Pour the filling onto the biscuit base in the springform pan and level the surface.
8. Let it set in the refrigerator for at least 3-4 hours, preferably overnight.
9. Before serving, decorate with desiccated coconut by sprinkling over the surface for an inviting appearance and added texture.

Curiosity

Coconut is often associated with exotic and tropical cuisine, but in Italy, it’s used in many sweet preparations, especially during the summer, for its ability to provide freshness and a distinctive taste.

A Coconut Delight is best when it is well chilled, so make sure to let it rest in the fridge adequately before enjoying it. Bon appétit!