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COCONUT CANNELLONI SNAPS WITH KIWI FRUIT SAUCE

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COCONUT CANNELLONI SNAPS WITH KIWI FRUIT SAUCE

INGREDIENTS

  • 18 cannelloni pasta
  • oil for deep-frying

KIWI FRUIT SAUCE

  • 4 kiwi fruit, peeled
  • 2 tablespoons icing sugar

FILLING

  • 250g ricotta cheese
  • 2 tablespoons coconut, toasted
  • 1 tablespoon Malibu
  • 1/4 cup icing sugar

COCONUT CANNELLONI SNAPS WITH KIWI FRUIT SAUCE METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Pat pasta dry with absorbent paper. Deep fry pasta in batches in hot oil until lightly browned; drain on absorbent paper.

Just before serving, spoon-filling into a piping bag fitted with a 5mm plain tube, pipe-filling into cannelloni, and serving cannelloni with sauce.

Kiwi Fruit Sauce: Blend or process kiwi fruit and sifted icing sugar until smooth and push through a fine sieve.

Filling: Combine all ingredients in a bowl; mix well.

Serves 6.

Note: The recipe can be prepared a day ahead.

Storage: Cannelloni shells, in an airtight container. Filling and sauce, covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: PASTA WITH RED PEPPER AND CHILLI SAUCE 

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