Best 2 Creamy Blueberry Coconut Ricotta Bowl Recipes
Indulge in a symphony of flavors with our creamy blueberry coconut ricotta bowl, a delightful fusion of fresh blueberries, creamy ricotta cheese, and the tropical essence of coconut. This vibrant bowl offers a medley of textures, from the burst of juicy blueberries to the velvety smoothness of ricotta, all harmonized by the subtle sweetness of coconut. Whether you're seeking a refreshing breakfast, a wholesome snack, or a guilt-free dessert, this recipe delivers a delightful experience that will tantalize your taste buds. With two additional variations, including a vegan-friendly option and a protein-packed alternative, this recipe caters to diverse dietary preferences, ensuring everyone can savor this culinary masterpiece.
Here are our top 2 tried and tested recipes!
FRESH BERRIES & SWEET RICOTTA
Steps:
- Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
- When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
- The ricotta will keep, refrigerated, for 4 to 5 days.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
CREAMY BLUEBERRY COCONUT RICOTTA BOWL
This filling breakfast bowl will jumpstart your day and keep you full all morning. It is chock full of protein and is super delicious and creamy.
Provided by Lexus Oliver
Categories Breakfast and Brunch
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Combine ricotta cheese and coconut milk in a bowl. Drizzle on honey and sprinkle with almonds and coconut. Top with blueberries.
Nutrition Facts : Calories 304 calories, Carbohydrate 33.8 g, Cholesterol 31.4 mg, Fat 16.2 g, Fiber 3 g, Protein 9.4 g, SaturatedFat 9.4 g, Sodium 69.2 mg, Sugar 26.6 g
Tips:
- For the creamiest ricotta bowl, use whole milk ricotta cheese.
- If you don't have coconut milk, you can substitute almond milk or another type of plant-based milk.
- To make the blueberry sauce, you can use fresh or frozen blueberries.
- If you don't have a food processor, you can mash the blueberries with a fork.
- For a sweeter bowl, add a drizzle of honey or maple syrup.
Conclusion:
This creamy blueberry coconut ricotta bowl is a delicious and healthy breakfast or snack. It's packed with protein, fiber, and antioxidants, and it's a great way to start your day.
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