PARTNER POST: We’ve teamed up with Bonne Maman to bring you homemade breakfast and brunch recipes perfect for Mother’s Day and all spring long.
Layered with whipped ricotta and apricot preserves and finished with a coconut-pistachio crumble, this elegant dish works as a breakfast treat or a light dessert any day of the week.
I usually keep breakfast simple—fruit, chia pudding, oatmeal, or a green juice—meals that come together quickly and feel fresh and nourishing. When I don’t have time to make everything from scratch, I look for brands that capture that homemade quality. Bonne Maman fits the bill: their preserves and spreads are made with straightforward ingredients and a homemade taste, and they are Non-GMO Project verified.
For this recipe I used Bonne Maman Apricot Preserves to build a layered breakfast parfait: whipped ricotta, bright apricot preserves, and a crunchy coconut-pistachio crumble. It’s quick to assemble, meets my everyday standards for clean, simple food, and is special enough to serve for a Mother’s Day breakfast in bed.
Bonne Maman is also running a sweepstakes right now—be sure to enter for a chance to win a 12-piece cookware set if you’re interested.
For another idea, try these strawberry muffins.
Click here for the written recipe.
Whipped Ricotta Coconut Crumble and Apricot Preserves
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- Author: Carlynn Woolsey
- Total Time: 10 minutes
- Yield: 2 servings
Description
Lightly sweetened whipped ricotta layered with apricot preserves and finished with a crunchy coconut-pistachio crumble. Simple to prepare and beautiful to serve.
Ingredients
Sweetened Whipped Ricotta:
- 1/2 cup ricotta cheese
- 1 tablespoon honey
- 1 teaspoon olive oil
Pistachio Coconut Crumble:
- 1/4 cup shelled toasted pistachios, finely chopped
- 2 tablespoons unsweetened shredded coconut, chopped
- 1 tablespoon black sesame seeds
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cumin
- Pinch of grated nutmeg
Instructions
- Whip the ricotta: Combine ricotta, honey, and olive oil in a food processor. Pulse until smooth and slightly fluffy, about 1 minute. Set aside.
- Make the crumble: Stir the pistachios, shredded coconut, black sesame seeds, cumin, and nutmeg together in a small bowl. Set aside.
- Assemble: Spoon a layer of whipped ricotta into a small glass or bowl, add a spoonful of the crumble, then a layer of apricot preserves. Repeat layers as desired and finish with extra crumble on top.
- Prep Time: 10 minutes
- Category: Breakfast, Dessert
- Cuisine: Italian-inspired
Frequently Asked Questions
What type of ricotta should I use for the whipped ricotta layer?
Use fresh whole-milk ricotta for a rich, creamy texture that whips smoothly and pairs well with apricot preserves.
How do I achieve the right consistency for the whipped ricotta?
Whip the ricotta with a food processor, hand mixer, or stand mixer until it becomes light and airy. A little honey helps with sweetness and texture.
Can I substitute the apricot preserves with another flavor?
Yes — peach, raspberry, or fig preserves would work nicely. The flavor profile will change, so choose a preserve that complements the coconut and pistachio flavors.
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