Delicious (diabetic-friendly) dessert:

In issue 2 of Sweet Life magazine, Ishay Govender shared her Slightly healthy chicken curry recipe with us… But she also whipped up a fabulous diabetic-friendly dessert:

Coconut & Rose Ricotta Phyllo Pastry Parcels

This recipe is a spin on the deep-fried, syrupy sweet Indian treat, “poli’, which are distinctly un-diabetic-friendly!

Makes 12 small parcels

  • 250 g ricotta cheese
  • 2 T rose water
  • 40 g fresh coconut, chopped finely (or used dessicated coconut)
  • 40 g pistachio nuts, roughly chopped
  • 25 ml sweetener
  • 4 sheets phyllo pastry
  • canola oil, for brushing.
  • honey, optional (and not really necessary)


  • Heat oven to 180 degrees Celsius. Spray a baking tray with cooking spray or line with baking paper.
  • In a bowl, mix together the ricotta, coconut, rosewater, nuts and sweetener till well combined.
  • Lightly brush one sheet of phyllo with canola oil, lay another sheet on top and brush as well.
  • Cut this double layer in half lengthwise and again into 3 equal portions. You will be left with 6 pieces of pastry.
  • Fill  one with a tablespoon of the ricotta filling. Gather the ends of the phyllo up, like a parcel, twisting to seal.
  • Brush again, very lightly with oil.
  • Repeat with remaining two sheets of phyllo and the filling.
  • Bake for 10 minutes at 180 degrees Celsius.
  • Drizzle a little bit of honey on each parcel, if preferred (though not really necessary – they’re sweet enough on their own) and bake again at 210  degrees Celsius for 8 minutes till golden. Take care not to let them burn, as the pastry is delicate.


Get more fabulous recipes from Ishay on her foodie blog:
And if you missed out on issue 2 of Sweet Life, be sure to sign up now (it’s free!)

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