No-Bake Coconut Ricotta Tortino
Ingredients
- 250 g ricotta
- 100 g Greek yogurt
- 2 tablespoons maple syrup
- 40 g grated coconut
Optional filling
- Hazelnut cream
Preparation
Combine ricotta, yogurt, maple syrup, and grated coconut.
Mix well and compact into a 12 cm mold lined with plastic wrap.
Refrigerate for at least 4 hours.
Finish with coconut flakes and hazelnut cream.
