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Ingredients
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Quantity
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Part skim ricotta cheese
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1 carton (3 oz)
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Non fat dry milk
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¼ cup
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Sugar
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¼ cup + 1 tbsp
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Unsweetened shredded coconut
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¼ cup
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Grease an 8×8 inch square pan. Set aside. In a large, nonstick fry
pan heat ricotta cheese on medium heat. Add milk powder and stir to mix
thoroughly. Cook for 12-15 minutes until most of the liquid is evaporated. Stir
frequently to avoid sticking or burning on the bottom. Add sugar and stir. The
ricotta cheese mixture will become liquid again. Cook for another 5 minutes,
stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for
3-5 minutes. The mixture should be quite thick. Pour the mixture into the
greased pan and press the mixture with a spatula. Cut into 1×1 inch diamond
shapes. The mixture sets as it cools. Cool completely before removing from the
pan.
