Add the ricotta to one of your mixing bowls and squash it down using a fork.

Add the sugar and mix it through well then add the two teaspoons of Rum and continue to mix once more.

Add 150g of desiccated coconut and mix this through too.

Put half of your mixture into another bowl and leave it to the side.

Using your hands, get a small amount of the mixture and roll it into a ball using your hands.

Prepare a bowl with 100g of desiccated coconut and place the balls in there one at a time, rolling them around and covering them well.

Repeat this step, until the Ricotta and Coconut Balls mixture is finished adding extra coconut to your bowl as required.

Divide the cocoa in two, adding half to your remaining ricotta mix (which you put to the side earlier) and the other half to your bowl of freshly topped up desiccated coconut.

Repeat the steps above, making small balls and them rolling them in the coconut, until there is no mixture left!

Try and keep your Ricotta and Coconut balls more or less the same size and as round as possible, making sure not to press down on them when you are covering them and transferring them to a serving tray.

Leave to harden in the fridge for at least 3-4hr before serving (or even overnight if you have time to prepare them beforehand!