These sweet saffron and ricotta coconut balls are the perfect choice for surprising your guests with a refined yet simple dessert, especially when you are short on time. With their delicate flavor and unique presentation, these treats are perfect to be served as elegant bite-sized delights.
You can pair them with Chocolate and mascarpone Coconut Balls to create a stunning dessert platter.
Place the fresh ricotta in a mixing bowl and work it well with a wooden spoon until it reaches a smooth and creamy consistency.
Add the saffron, sugar, and 100 g (about 1 cup) of shredded coconut. Knead the mixture well with your hands until all the ingredients are perfectly combined.
Wrap the mixture in plastic wrap and refrigerate for at least 1 hour. Once chilled, take the mixture and shape it into small balls. Roll half of the balls in the remaining coconut and the other half in the unsweetened cocoa powder.
Your sweet saffron and ricotta coconut balls are ready... serve and enjoy!
The stigmas must be harvested by hand, delicately, so as not to damage them. To produce one kilogram of spice, approximately one hundred and twenty thousand flowers are required. For this reason, saffron pistils cost at least 12,000 euros per kilogram. Depending on the bulb variety and climate, the harvest takes place between October and November.
