4 Servings

Ingredients

• FILLING
• 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

Steps

• 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!