Whipped Ricotta Coconut Crumble and Apricot Preserves
Recipe Type: Breakfast, Dessert
Serves: 2 servings
Layered with whipped ricotta and apricot preserves and topped with a coconut crumble, this is a special bite we could eat for breakfast (or even dessert!) everyday.
Sweetened Whipped Ricotta:
  • ½ cup ricotta cheese
  • 1 tablespoon honey
  • 1 teaspoon olive oil
Pistachio Coconut Crumble:
  • ¼ cup shelled toasted pistachio nuts, finely chopped
  • 2 tablespoons unsweetened shredded coconut, chopped
  • 1 tablespoon black sesame seeds
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cumin
  • Pinch of grated nutmeg
  1. Whip the ricotta: Place the ricotta, honey, and olive oil in a food processor. Pulse until smooth and slightly fluffy, about a minute. Set aside.
  2. Make the crumble: Combine all of the ingredients in a small mixing bowl. Set aside
  3. For the dish: Place a couple of spoonfuls of the ricotta at the base of a small bowl or glass jar. Top with a layer of the crumble, and the apricot preserves. Repeat as desired.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/whipped-ricotta-coconut-crumble-apricot-preserves/