Dry roast the coconut chips with maple syrup until golden and toasted.
In a food processor, blend the ricotta with the vanilla until smooth. Add the chopped pineapple and process until its well combines yet retains texture. Chop the prunes into small chunks and stir through the pineapple and ricotta.
Stir through the basil.
Serve with toasted coconut chips sprinkled over the top.
Note: Vanilla essence is not necessary made from vanilla, whereas the extract is. Look for an extract that is thin liquid as thick syrupy brands contain more sugar.
Coconut chips are thick shavings of coconut available from health food stores.
Makes 4 servings