Pina Colada no-Bake Ricotta Pie

By AnnieMro

Ingredients

• 2 ready prepared shortbread pie shells
• 2 cups sweetened coconut flakes, divided
• 500 g. fresh ricotta, drained
• 1 540ml can crushed pineapple, drained
• 2 tbsp. of reserved pineapple juice
• 1 cup light sour cream
• 3/4 cup sugar
• 2 tsp. rum flavouring
• 1 tbsp. each: lime and lemon juices
• 2 packets unflavoured gelatin
• 1/4 cup boiling water

Preparation

Step 1

Spread coconut on a baking sheet. Bake in a preheated 350F oven, stirring until golden, about 5-6 mins. Do not burn. Remove to a bowl and allow to cool. In a processor, pulse ricotta until smooth. Add pineapple and puree until smooth. Add 1 cup of toasted coconut, sugar, rum flavour and citrus juices and process until smooth. In a small bowl sprinkle gelatin on reserved pineapple juice. Cover with boiling water and stir until thickened and cool. Immediately add to ricotta and process. Pour into pie shells. Rim pie edges with remaining coconut. Refrigerate until set, about 2 hours.

Pour leftover filling into custard cups and allow to set. Serve with a dollop of whipped cream.