No-Bake Coconut Ricotta Squares bring me right back to my grandmother’s kitchen on humid summer afternoons, when coconut simmered on the stove and soft ricotta waited in a bowl on the counter. Those simple scents drew everyone close, promising something sweet without any fuss. This chilled dessert carries that same comforting spirit light, creamy, and easy to make the kind of treat that feels like a hug and disappears fast at family gatherings.

I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and I grew up leaning on a wooden stool while my mother flipped through yellowed church cookbooks. I learned how to make food that fed both body and heart: casseroles, skillet dinners, slow-cooker stews, and desserts that tasted like Sunday afternoons. Now I share recipes from Gemmir Kitchen that are cozy, simple, and family-friendly, tested in weeknight kitchens and designed to be easy for cooks who want reliable results.

I focus on pork-free meals and recipes that don’t overcomplicate things. My philosophy is comfort made simple, and this is the kind of kitchen recipe I return to when I want something refreshing and familiar. If you like the bright, tender flavors of coconut with a creamy cheese base, you’ll find this version fits right in with other favorites like my almond ricotta coconut loaf or the delicate coconut almond ricotta cupcakes that my family asks for on holidays.

Today’s chilled bites bring that same warmth in a no-fuss, make-ahead format that’s perfect for a potluck, a weeknight dessert, or an afternoon treat. No-Bake Coconut Ricotta Squares make it easy to serve something pretty and porch-friendly without turning on the oven, and they’re a gentle nod to those kitchen afternoons I still miss.

Table of Contents

Why you’ll love this dish

No-Bake Coconut Ricotta Squares feel like a little slice of sunshine that you can make any day of the week. The texture balances creamy ricotta and tender coconut with a mildly chewy, slightly dense body from coconut and almond flours. If you want a dessert that’s light but satisfying, No-Bake Coconut Ricotta Squares deliver that gentle sweetness without heavy frosting or long baking times.

They also chill beautifully, which makes them ideal for warm evenings when you want something cool and refreshing. The flavors are straightforward just ricotta, coconut, a touch of honey or maple syrup, and vanilla so the dessert stays uncomplicated and family-friendly. That simplicity means you can make a batch quickly and trust it to please a crowd, whether you serve it after a casual dinner or bring it to a summer gathering.

These squares also pair well with other coconut-ricotta recipes I love to make, and if you’ve enjoyed treats like my coconut ricotta cloud cake you’ll recognize the same airy, soft character in these chilled bars. No-Bake Coconut Ricotta Squares require minimal hands-on time, and they hold up well in the fridge for several days.

The recipe makes a compact 8×8 pan, so you can easily double it if you need more for company. Because they’re pork-free and simple to adapt, they work well for families who want a gentle, familiar dessert that doesn’t demand a pastry degree to pull off. If you’re curious about other cozy ricotta-coconut ideas while these chill, try a slice after one of my loaf recipes or cupcakes to see how the flavors shift with different textures.

Ingredients

1 cup ricotta cheese
1/2 cup shredded coconut (unsweetened)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coconut flour
1/4 cup almond flour
1/4 cup chopped dark chocolate or chocolate chips (optional)
1/4 cup chopped nuts (e.g., almonds or walnuts, for garnish)
Additional shredded coconut for topping

Instructions

Prepare the Pan: Line an 8×8 inch square baking dish with parchment paper, leaving some overhang for easy removal later.
Mix Ricotta: In a large bowl, combine ricotta cheese, shredded coconut, honey (or maple syrup), vanilla extract, and salt. Mix until well combined and smooth.
Add Flours: Gradually add coconut flour and almond flour to the ricotta mixture. Stir until the mixture is thick and well incorporated. If using, fold in chopped dark chocolate or chocolate chips.
Press into Pan: Transfer the mixture into the prepared baking dish. Use a spatula or your hands to press it down evenly and firmly.
Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until firm.
Cut Squares: Once chilled, lift the mixture out of the pan using the parchment overhang. Place it on a cutting board and cut into squares.
Garnish: Sprinkle additional shredded coconut and chopped nuts on top of the squares for added texture and flavor.
Serve: Enjoy these refreshing coconut ricotta squares as a light dessert or snack!

How to prepare No-Bake Coconut Ricotta Squares

When you make No-Bake Coconut Ricotta Squares, the process lives up to the name: there’s no oven, just steady mixing and a little patience while the squares chill. Start by choosing a full-fat ricotta for the creamiest texture; it gives the filling body and helps the coconut and flours bind without adding eggs. Combine the ricotta with your sweetener of choicehoney adds floral notes, while maple syrup gives a deeper maple warmth.

Fold in the shredded coconut and vanilla, then gradually stir in the coconut and almond flours until you reach a thick, spoonable consistency that presses neatly into the pan. If you’d like a hint of chocolate, fold in a quarter cup of chopped dark chocolate or chips before chilling.

Pressing the mixture firmly into the parchment-lined pan makes slicing neat squares easier later. A flexible spatula or the bottom of a small flat measuring cup helps to compress the mixture evenly. Let the pan rest in the fridge for at least two hours so the coconut flour can absorb moisture from the ricotta and the squares set up properly. This hands-off chilling time is part of why No-Bake Coconut Ricotta Squares are great for planning ahead: make them in the morning and serve them that evening or the next day. If you want inspiration for other coconut-ricotta treats in the same easy category, try my coconut almond ricotta cupcakes to compare how different textures highlight the same flavors.

Simple serving suggestions

No-Bake Coconut Ricotta Squares look pretty on a small dessert plate and shine with a few simple accompaniments. Serve them chilled, topped with a light dusting of extra shredded coconut and a scatter of toasted chopped nuts for crunch and contrast. A drizzle of extra honey or a thin swipe of warmed fruit compote brightens the squares and adds a seasonal touch. For a brunch spread, arrange squares on a wooden board next to fresh berries and lemon slices to offer balance between sweet and tart.

Because the squares are modestly sweet, they pair well with a strong cup of coffee or a bright herbal tea. For a small celebration, garnish each square with a sliver of candied citrus or a single raspberry for an elegant pop of color. No-Bake Coconut Ricotta Squares also work as a light after-school snack for kids when cut into smaller pieces. If you’d like to pair them with other chilled coconut treats, try serving alongside coconut ricotta macaroons for a textural contrast; the macaroons bring chewy charm while the squares stay silky and cool. These serving ideas keep the presentation simple, letting the gentle flavors of ricotta and coconut shine.

How to keep leftovers

Storing No-Bake Coconut Ricotta Squares is easy and forgiving. Because they’re chilled and rely on refrigerated setting rather than baking, they stay fresh longer in the fridge. Place leftover squares in a shallow airtight container with parchment or a paper towel at the bottom to absorb any excess moisture, and layer the squares separated by parchment paper so they don’t stick together. Properly stored, the squares keep for about three to five days in the refrigerator. If you want to freshen them up before serving, let them sit at room temperature for 10 minutes so the flavors open and the texture loosens just slightly.

Avoid freezing if you want the best texture; thawing can change the creaminess of the ricotta and make the coconut flour portion a bit drier. If you do choose to freeze, wrap individual squares tightly in plastic wrap and slide them into a freezer bag for up to one month; thaw overnight in the fridge and expect a slightly different texture. When packing these for transportlike for a picnickeep them chilled in a cooler with ice packs to prevent any softening. No-Bake Coconut Ricotta Squares were designed to be practical, so their straightforward storage needs are part of why I keep the recipe in my regular rotation.

Easy tips to improve this dish

A few small adjustments make a big difference when you prepare No-Bake Coconut Ricotta Squares. First, taste your ricotta before mixing: if it’s watery, let it drain in a fine-mesh sieve over a bowl for 30 minutes to remove excess whey. That little step gives the filling a firmer, creamier body without altering flavor. Second, add the coconut and flours slowly; coconut flour is absorbent and can dry out the mix if you add too much at once. Stir gradually to judge consistency and stop when the mixture holds together and presses cleanly into the pan.

If you want a brighter flavor, try a pinch of lemon zest folded into the mixture for a fresh lift. For a richer square, swap half the ricotta for mascarpone, which keeps the chilled texture decadent and smooth. When pressing into the pan, press firmly to reduce air pockets and ensure neat edges when cutting. Finally, chill long enoughthe recipe’s two-hour guideline helps set the structure, but overnight chilling yields the firmest, most sliceable No-Bake Coconut Ricotta Squares. Small planning steps like these keep results consistent and stress-free.

Recipe variations

No-Bake Coconut Ricotta Squares start as a simple base, and you can riff on them in many kid-friendly and grown-up ways. For a tropical twist, fold in a couple tablespoons of finely chopped dried pineapple and a teaspoon of lime zest for a punchy variation. If you prefer nut-free, leave out the almond flour and replace it with an equal amount of additional coconut flour, then add a touch more honey to balance the drier texture. Chocolate lovers can stir in cocoa powder and dark chocolate chips for a tropical chocolate bar version.

For a lighter option, swap pure ricotta for part-skim ricotta, though expect a slightly less creamy finish. Swap the honey for maple syrup for an earthier sweet profile. You can also make mini bites by pressing the mixture into a lined mini muffin tin and chilling until firmthese No-Bake Coconut Ricotta Squares in miniature are perfect for snacking or portion control. Each variation keeps the same basic method, so you can experiment without risking the core texture and flavor that make the original so comforting.

Frequently asked questions

Q: How long do No-Bake Coconut Ricotta Squares need to chill?
A: Chilling for at least two hours is the minimum to let the coconut and almond flours absorb moisture and firm up the filling. For best slicing, chill overnight; the texture becomes firmer and the squares cut cleanly after a longer rest. If you’re short on time, place the pan in the coldest part of your fridge and allow three hours before serving.

Q: Can I make No-Bake Coconut Ricotta Squares dairy-free?
A: Yes, you can try a dairy-free ricotta alternative like almond-based or cashew-based ricotta. The texture may shift slightly, and you might need to adjust the amount of coconut flour to account for different moisture levels. Start with the same method, then add coconut flour little by little until the mixture presses together well.

Q: Are No-Bake Coconut Ricotta Squares gluten-free?
A: The recipe is naturally gluten-free when you use certified gluten-free coconut flour and almond flour. Check any added itemslike chocolate chips or shredded coconutfor gluten-free labeling if you are cooking for someone with celiac disease or gluten sensitivity. These squares are a reliable gluten-free dessert option that still feels indulgent.

Conclusion

If you love the idea of a chilled, simple dessert with bright coconut flavor, try a similar family favorite recipe for a different format: Coconut Ricotta Cheesecake (Gluten Free) – Hungry Happens. It’s a lovely companion to No-Bake Coconut Ricotta Squares when you want another coconut-ricotta style dessert for gatherings.

No-Bake Coconut Ricotta Squares