Ficoccelle with coconut and chocolate

Ficoccelle with coconut and chocolate

Introduction to the recipe

The success of the coconut-and-chocolate combination is tried and true, not to mention very much in keeping with current trends in pastry-making.

Transformed into an arancina, this pairing proves its success once again. These coconut and chocolate ficoccelle are an excellent dessert, capable of winning over even the most sceptical.



30 grams


Ingredients for about 70 ficoccelle (30 grams)

We have used a professional arancinotto for round 30 grams arancini\e. It is the recommended weight for this type of recipe, but you can use a 80 grams arancinotto (even the slim models).

For the rice:

  • 500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
  • 500 ml of milk
  • 500 ml of water
  • 80 grams of butter
  • 170 grams of sugar
  • 1 cinnamon stick

For the filling:

  • 200 g of dark chocolate drops
  • 80 grams of coconut flakes

For the finishing touch:

  • 100 gr of flour
  • 180 ml of water
  • 2 eggs
  • 150 gr of bread crumbs
  • 50 grams of coconut flakes

Preparation of rice and filling


How to prepare the rice:

  • Put the water and milk in a pan with the butter, the vanilla stick engraved for long and sugar. When it comes to a boil add the rice and mix well
  • Cover and cook over low heat until the rice absorbs everything and is cooked but al dente
  • When cooked, stir in, pour the rice on a cold surface and spread evenly to allow rapid cooling
  • When the rice has cooled, it is ready to prepare the ficoccelle

It is important that the rice is quite dry and cold.

The filling

  • In a bowl, mix the chocolate chips with the coconut flakes

Shape the ficoccelle


The finishing touch

Put the ficoccelle in the batter and in the bread crumbs as follows:

  • In a bowl, place the flour
  • Add the egg and water and beat well with whips
  • When the batter is smooth and dense, pass the ficoccelle
  • Immediately after having passed them in the batter, pass the ficoccelle in bread crumbs


  • Fry in plenty of oil until golden brown, to ensure your ficoccelle fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
  • Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
  • If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
  • Immerse the ficoccelle gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
  • When they are done, place the ficoccelle on absorbent paper, then serve.
  • Roll it in the shredded coconut and serve

Enjoy your meal !


These coconut and chocolate ficoccelle can also be rolled in sugar instead of in unsweetened shredded coconut once they've been fried.

Bonus idea

A different way to balance the flavours of these ficoccelle is to flavour the rice with a handful of shredded coconut as well, once it has finished cooking.


The coconut is the fruit of the Cocos nucifera, which, because all of its parts can be used – milk, flesh, sugar, oil, shell and leaves – is known as the “tree of life”.

According to a rather imaginative theory, it was the Spanish explorers who gave it the name coco (macoco), because of how the hairy husk looked like the face of a monkey. Grown in tropical countries, today its fruits are very common, sold not only in our pastry shops but also on our beaches.



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  • Arancinotto Staff