Ingredients
Equipment
Method
Preparation Steps
- In a mixing bowl, combine 150 grams of cream cheese, 40 grams of powdered sugar, and 1 tablespoon of vanilla extract. Using an electric mixer, beat the ingredients together until smooth and creamy.
- In a separate bowl, pour in 330 ml of heavy cream. Beat on medium-high speed until soft peaks form. This will take about 3-5 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; you want to maintain that light, airy texture.
- Once the mixtures are combined, add in 30 grams of honey and 150 grams of grated coconut. Fold these in gently until evenly distributed throughout the filling.
- Transfer the filling into a pastry bag. Carefully fill each of the 12 cannoli shells with the cream cheese mixture. Make sure to fill from both ends to ensure an even distribution of filling.
- Arrange the filled cannoli on a serving platter. You can sprinkle some extra grated coconut on top for garnish. Serve immediately for the best texture, or chill briefly if desired.
Notes
- Fill cannoli shells just before serving to keep them crispy.
- Store unfilled shells in an airtight container at room temperature.
- Prepare the filling ahead of time and store it in the refrigerator for up to 3 days.