1. Whip heavy cream on high until fluffy.
  2. Drain ricotta cheese, using a whisk add drained ricotta cheese, powdered sugar, vanilla, coconut.
  3. Gently fold in the whipped cream and toasted coconut to ricotta filling mixture.
2 C. Whole Milk Ricotta Cheese (drain with strainer):
3/4 C. Powdered Sugar:
1/2 tsp. Vanilla Bean Paste:
1 tsp. Coconut Extract:
1/2 C. Heavy Cream:
1/2 C. Shredded Toasted Coconut:
1/2 C. Mini Milk Chocolate Chips: