1/2 cup ricotta cheese or 1/2 cup
whipped cream cheese
1 (10 inch)
toasted shredded coconut, divided
Preheat broiler. In a small bowl, combine ricotta cheese and confectioner's sugar; set aside.
In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly.
Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.
Note: To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.