Coconut delight sandwiches – These are a delicate and delicious sandwich like dessert rich in Middle Eastern flavours but made with a twist! This sweetened ricotta sandwiched between two layers of coconut, pistachio or dates shining beautifully is simply too hard to resist.
The presentation of this dessert is beautiful and a unique addition to any dessert table or dinner party. Three layers of coconut tartlets look so pretty but they maybe a little challenging to eat.
- 1 cup sugar
- ½ cup water
- 2 teaspoon lemon juice
- 2 teaspoon rosewater
- 200 grams ricotta
- 1 tablespoon white sugar
- 1 tablespoon rosewater
- 125 grams coconut desiccated
- 50 grams icing sugar
- 4-5 tablespoons sugar syrup
- 50 grams melting milk chocolate
- Raspberries to garnish
*The traditional filling for these is Ashta. Ricotta is my simplified version. It’s texture makes the perfect substitution.
*Keep the sugar syrup light by not boiling it too long. This will keep the dough tender and easy to bite through
*Sugar syrup will thicken once completely cool
*cutting the dough on baking/parchment paper prevents it from sticking
To make the sugar syrup, place sugar and water in a small saucepan over medium heat. Bring to a boil. Add the lemon juice, lower the heat and continue to boil for approximately 5 minutes until syrup slightly thickens. Add the rosewater. Remove from heat and cool completely.
To prepare the filling: Combine filling ingredients together. Cover and set aside.
Heat coconut in the microwave for 2 minutes. Remove, add icing sugar and sugar syrup. Mix well, cover and refrigerate for at least 30 minutes.
Scoop a walnut size round dough and roll into a ball. The size of your scoop will very much depend on the size you prefer your desserts. Place in the palm of your hand and flatten. Repeat with remaining dough.
To ensure they are all the same size, use a cookie cutter as shown below. The tip here is to slightly dip your fingers in water so the mixture does not stick to your hands.
Scoop filling mixture over the first layer of coconut tartlet and place a second coconut tartlet on top resembling a sandwich.
Spoon remaining filling mixture on top and garnish with raspberries.
Melt chocolate in microwave and drizzle over the delights. For a smooth chocolate, avoid overheating. Alternatively, bring a small quantity of water to the boil in a saucepan. Place a bowl firmly on top avoiding steam and water coming into contact with the bottom of the chocolate bowl. Stir until chocolate melts.
Why you will love these:
unique dessert for dinner party