Cannoli Filling – Chef Nettie

<h2>PINEAPPLE SALSA</h2>

<h4>PREPARE</h4>

Whip heavy cream on high until fluffy.
Drain ricotta cheese, using a whisk add drained ricotta cheese, powdered sugar, vanilla, coconut.
Gently fold in the whipped cream and toasted coconut to ricotta filling mixture.

2 C. Whole Milk Ricotta Cheese (drain with strainer):

3/4 C. Powdered Sugar:

1/2 tsp. Vanilla Bean Paste:

1 tsp. Coconut Extract:

1/2 C. Heavy Cream:

1/2 C. Shredded Toasted Coconut:

1/2 C. Mini Milk Chocolate Chips: