Ingredients Jump to Instructions ↓

  1. 1 Part skim ricotta cheese - (3 oz)

  2. 1/4 cup 59ml Nonfat dry milk

  3. 1/4 cup 49g / 1.7oz Sugar - (plus 1 tbsp)

  4. 1/4 cup 23g / 0.8oz Unsweetened shredded coconut

Instructions Jump to Ingredients ↑

  1. Grease an 8×8 inch square pan. Set aside. In a large, nonstick fry pan heat ricotta cheese on medium heat. Add milk powder and stir to mix thoroughly. Cook for 12-15 minutes until most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom. Add sugar and stir. The ricotta cheese mixture will become liquid again. Cook for another 5 minutes, stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for 3-5 minutes. The mixture should be quite thick. Pour the mixture into the greased pan and press the mixture with a spatula. Cut into 1×1 inch diamond shapes. The mixture sets as it cools. Cool completely before removing from the pan.

  2. Prep: 10 min, Cook: 25 min.


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