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Whipped Ricotta Coconut Crumble and Apricot Preserves

Carlynn Woolsey
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.
Course Breakfast, Dessert
Servings 2 servings


Sweetened Whipped Ricotta:

  • 1/2 cup ricotta cheese
  • 1 tablespoon honey
  • 1 teaspoon olive oil

Pistachio Coconut Crumble:

  • 1/4 cup shelled toasted pistachio nuts finely chopped
  • 2 tablespoons unsweetened shredded coconut chopped
  • 1 tablespoon black sesame seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cumin
  • Pinch of grated nutmeg


  • 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.
  • Make the crumble: Combine all of the ingredients in a small mixing bowl. Set aside
  • 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.