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