By Chef Jo Ann Kim

September 2021

4 Servings


  • 1/3 cup condensed coconut milk
  • 8 oz. plant-based ricotta
  • Zest of 1/2 a lime
  • 1/4 cup mini dark chocolate chips
  • 1/2 cup finely shredded dried coconut
  • 1 small plantain, sliced into
  • small coins
  • 1 tsp oil
  • 18 mini cannoli shells


  • Sauté plantain coins in an oiled pan until browned on both
    sides and well cooked. Using a fork, break coins into smaller
    quartered pieces and set aside to cool.
  • In a small bowl, whip together ricotta, condensed milk, and
    lime until fluffy. Fold in chocolate chips and plantain chunks.
    Pipe ricotta filling into prepared cannoli shells. Dip pipped
    cannoli ends into a bowl of coconut shreds and serve.
  • Enjoy!