Why Make This Recipe

If you’re looking for a delightful dessert that stands out in both color and flavor, the Purple Sweet Potato & Coconut Velvet Cannolis are a perfect choice. Combining the vibrant color of purple sweet potatoes with the rich taste of coconut, these cannolis not only look stunning but also offer a creamy and satisfying texture. With a crispy shell and smooth filling, this recipe is sure to impress your friends and family. It’s a fantastic way to introduce unique ingredients into a classic pastry, making it an exciting option that merges tradition and innovation.

How to Make Purple Sweet Potato & Coconut Velvet Cannolis

Ingredients:

12 cannoli shells (store-bought or homemade)
Oil for frying (if making fresh)
1 cup mashed purple sweet potato (ube-style)
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/2 cup thick coconut cream
2 tbsp powdered sugar
1/4 tsp coconut extract
Melted dark chocolate
Powdered sugar for dusting
Edible gold flakes (optional)
Fresh blueberries or edible flowers

Directions:

Prepare the Sweet Potato: Start by peeling and chopping the purple sweet potatoes. Boil them in water until they’re soft, then drain and let them cool. Once they’re cool, mash them in a bowl until they are smooth, removing any lumps that might affect the texture. Make sure to use a fork or a potato masher to achieve the best results.
Make the Sweet Potato Filling: In a separate bowl, combine the mashed sweet potatoes with mascarpone cheese, powdered sugar, and vanilla extract. Use a hand mixer or a whisk to whip the mixture until it becomes light and creamy. This filling should be fluffy and easy to pipe into the cannoli shells. The vanilla adds warmth to the filling, enhancing the natural sweetness of the purple sweet potatoes.
Prepare the Coconut Cream: In another bowl, whisk together the thick coconut cream, powdered sugar, and coconut extract until the mixture is smooth. This filling should also be creamy but slightly thicker than the sweet potato mixture, ensuring a nice contrast of textures. Coconut extract gives a wonderful tropical flavor that pairs perfectly with the purple sweet potato filling.
Pipe the Fillings: To create the stunning two-tone effect, transfer both fillings into piping bags. You can use a large round tip for this. Begin by piping the purple sweet potato mixture into one end of each cannoli shell, filling it about halfway. Then, pipe the coconut cream into the other end of the same shell until it fills all the way. Be careful not to overfill to avoid any mess.
Add a Chocolate Drizzle: Once your cannolis are filled, drizzle melted dark chocolate over the tops. You can use a small spoon or a piping bag to control the amount and design of the drizzle. The dark chocolate adds a delightful contrast in flavor that complements the sweet fillings beautifully.
Dust with Powdered Sugar: After drizzling with chocolate, lightly dust the cannolis with powdered sugar for an elegant touch. This step not only enhances the appearance but also adds a hint of sweetness.
Garnish: If you’d like to elevate the presentation even further, adding edible gold flakes on top gives a luxurious look. Finish your cannolis with fresh blueberries or edible flowers for a pop of color and freshness, creating a dish that is as pleasing to the eye as it is to the taste buds.
Chill Before Serving: While you can serve them immediately, chilling the cannolis for a brief time in the refrigerator can enhance the flavors and firm up the filling. This also makes them easier to eat, as the chocolate drizzle will set slightly.

How to Serve Purple Sweet Potato & Coconut Velvet Cannolis

When it comes to serving your Purple Sweet Potato & Coconut Velvet Cannolis, presentation plays a key role. Arrange them on a beautiful serving platter, and consider adding a few extra blueberries or edible flowers around the plate for decoration. You can serve them as a delightful ending to a dinner party, or have them alongside a cup of coffee or tea in a more casual setting. They are also a fantastic dessert for celebrations or special occasions, given their unique flavor combination and striking appearance.

How to Store Purple Sweet Potato & Coconut Velvet Cannolis

If you want to store your cannolis, it’s important to keep them fresh. Place any uneaten cannolis in an airtight container in the refrigerator. They are best enjoyed within 1-2 days, as the cannoli shells can become soggy if stored too long with the filling. If you plan to make cannolis ahead of time, consider frying the shells and storing them separately from the fillings. This way, you can fill them right before serving, ensuring that they remain crunchy and delicious.

Tips to Make Purple Sweet Potato & Coconut Velvet Cannolis

Choose Quality Ingredients: The quality of your ingredients can make a big difference. Try to use fresh purple sweet potatoes and high-quality mascarpone cheese for the best flavor and texture.
Pipe with Precision: When filling the cannoli shells, be gentle but firm with the piping bags. If you overfill them, it may lead to breakage.
Keep Shells and Filling Separate: When preparing in advance, always keep the filled cannolis in the refrigerator until you’re ready to serve. This will help maintain the crispiness of the shells.
Experiment with Flavors: Feel free to adjust the flavors by adding spices like cinnamon or nutmeg to the sweet potato filling. You can also substitute mascarpone with cream cheese if you prefer a tangier taste.

Variation

You can easily customize this recipe to suit your preferences. For a lighter version, you might try using Greek yogurt in place of mascarpone. If you want to add another twist, consider mixing in some crushed pineapple into the coconut cream filling for an added tropical flavor. Another fun variation could include using different fruit purees, such as mango or raspberry, to create visually stunning layers in your cannoli.

FAQs

Can I use different types of potatoes instead of purple sweet potatoes?
Yes, you can use other types of sweet potatoes or even regular potatoes, but the color and flavor will vary. Purple sweet potatoes provide a unique taste and vibrant color that make this dish special.

Are these cannolis gluten-free?
If you use gluten-free cannoli shells, this dessert can easily be made gluten-free. Check labels on store-bought shells or make your own gluten-free version.

Can I make these cannolis vegan?
You could experiment with vegan substitutes for the mascarpone and coconut cream. A mixture of coconut yogurt and coconut cream could work well for the filling. Pay attention to the sugar content, as some powdered sugars may have animal products.

Do I have to fry the cannoli shells?
While traditional cannoli recipes call for fried shells, you can bake them if you prefer a healthier option. Just be sure to monitor the baking time, as baked shells will provide a different texture compared to fried ones.

What can I serve with these cannolis?
These cannolis pair well with a variety of beverages, such as coffee, espresso, or dessert wines. You could also serve them alongside fresh fruit or a scoop of coconut ice cream for an extra treat!

Purple Sweet Potato & Coconut Velvet Cannolis

Author: zoubirlahcen
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delightful dessert featuring vibrant purple sweet potatoes and rich coconut in crispy cannoli shells.

Ingredients

Scale

12 cannoli shells (store-bought or homemade)
Oil for frying (if making fresh)
1 cup mashed purple sweet potato (ube-style)
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/2 cup thick coconut cream
2 tbsp powdered sugar
1/4 tsp coconut extract
Melted dark chocolate
Powdered sugar for dusting
Edible gold flakes (optional)
Fresh blueberries or edible flowers

Instructions

Prepare the sweet potato: Peel and chop the purple sweet potatoes. Boil them until soft, drain, and cool. Mash until smooth.
Make the sweet potato filling: Combine the mashed sweet potatoes, mascarpone cheese, powdered sugar, and vanilla extract. Whip until light and creamy.
Prepare the coconut cream: Whisk together the thick coconut cream, powdered sugar, and coconut extract until smooth.
Pipe the fillings: Transfer both fillings to piping bags. Fill one end of each cannoli shell with the sweet potato mixture, then the other end with the coconut cream.
Add a chocolate drizzle: Drizzle melted dark chocolate over filled cannolis.
Dust with powdered sugar: Lightly dust the cannolis for an elegant touch.
Garnish: Optionally add edible gold flakes, fresh blueberries, or edible flowers.
Chill before serving: Refrigerate for a brief time to enhance flavors.

Notes

Store uneaten cannolis in an airtight container in the refrigerator. Best enjoyed within 1-2 days.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Frying
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 10g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 5g
Cholesterol: 20mg

Keywords: cannoli, dessert, purple sweet potato, coconut, innovative desserts