250 g of Coconut Rapè
500 g of Ricotta of Bufala Campana PDO
100 g of powdered sugar

Sift the Ricotta of Bufala Campana PDO in a bowl, add the sugar and mix together to obtain a homogeneous mixture.
Add the coconut to the mixture and incorporate it.
Take a spoonful of the dough and transfer it to the palm of the hand, then work it until you get a ball. Repeat with all the mixture.
Place the ricotta and coconut balls in a bowl with some Rapè coconut to garnish, then transfer to a tray and refrigerate for about 10 minutes.
At this point, you just have to serve.