Pineapple Coconut Cannoli
Cannoli is a jewel of Sicilian pastry, traditionally filled with ricotta cream. This version innovates with a tropical twist: the refreshing sweetness of pineapple and the rich texture of coconut complement the Italian classic. As the scent of coconut and pineapple fills the kitchen, it's as if we're on a sunny beach – every bite is a little summer trip. The filling is perfect when the pineapple is well drained, and the ricotta is prepared so that it does not soak the pastry. This dessert is an excellent choice for summer guests, special occasions, or even as an Easter dessert. For an extra special touch, you can add lime zest or a little white rum to the cream!
Ingredients for this recipe
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Preparation Steps
1
Finely dice the pineapple, then place it in a strainer to drain completely. It's important to remove as much moisture as possible to prevent the cream from becoming soggy.
2
Place the ricotta in a cheesecloth or fine-mesh strainer and let it drain for at least 10 minutes. This step is crucial for achieving a thick cream and maintaining the cannoli's crispiness.
3
In a bowl, combine the drained ricotta, powdered sugar, vanilla extract, and lemon juice, then mix until smooth. This will be the creamy base, enhanced by the fruit and coconut.
4
Add the finely diced pineapple and shredded coconut to the ricotta base, then gently fold together. Ensure the fruit pieces are evenly distributed, but avoid overmixing.
5
Refrigerate the cream for 10-15 minutes to firm up slightly. This will ensure the filling isn't too soft and can be easily piped into the shells.
6
Fill the cannoli shells with the chilled pineapple coconut cream using a piping bag or a small spoon. Fill both ends nicely for an attractive presentation.
7
Before serving, dust with powdered sugar and a sprinkle of coconut. Best enjoyed immediately to keep the cannoli shells crisp.
