Cottage cheese casserole with coconut flakes. Curd casserole with coconut flakes in a slow cooker Curd coconut casserole
Not all children love cottage cheese, but they are unlikely to refuse a tender and airy coconut casserole with a crunchy streusel topping. This recipe is one of the versions of the “Royal Cheesecake” portioned pie. If you top the cottage cheese-coconut casserole with your favorite syrup, jam or condensed milk, it will certainly become one of your favorite desserts, which you can prepare with your child or even entrust him with the whole process - everything is very simple and quick.
Author of the publication
30 years old, born in the Urals, recently lives in Krasnodar. “My love for cooking began in my childhood, and at university I became very interested in photography. With the birth of my son, I had the time and opportunity to combine these two of my greatest hobbies.”
- Recipe author: Ekaterina Rubtsova
- After cooking you will receive 6
- Cooking time: 40 min
Ingredients
- 80 gr. butter
- 100 gr. wheat flour
- 200 gr. cottage cheese
- 2 pcs. egg
- 45 gr. sugar
- 20 ml. cream 20%
- 40 gr. coconut flakes
Cooking method
Turn on the oven and preheat to 180 degrees.
Cut the cold butter into cubes and beat in a blender with flour and a pinch of salt until crumbs form. If you don’t have a blender, you can grind the mixture into crumbs between your palms.
Using an immersion blender, mix cottage cheese, eggs, sugar, cream and coconut until smooth.
Place a layer of crumbs on the bottom of the portion molds, place the curd mass on it and sprinkle the remaining crumbs on top (you need to spread it without a slide, in even layers, since the mass will increase in volume during the baking process).
Bake in a preheated oven for 20-25 minutes. The casserole can also be prepared in one large form - in this case it is better to cover it with baking paper and adjust the cooking time upward.
Curd casserole with coconut ready!
Bon appetit!
Resourceful housewives, by making small changes to the usual recipe for cottage cheese casserole, get completely new tastes. Today on the agenda is cottage cheese-coconut casserole. It's amazing how adding a little coconut takes a simple cottage cheese casserole to the next level. It will certainly be appreciated by both the little picky kids and the older generation.
Try it, this curd dessert will become one of your family’s favorites.
Cottage cheese casserole with coconut: step-by-step recipe
Ingredients:
- Cottage cheese - 350 g;
- Sugar - 2 tbsp. l.;
- Coconut flakes - 100 g;
- Chicken egg - 2 pcs.;
- Semolina - 0.5 cups;
- Milk - 1 glass.
How to cook cottage cheese-coconut casserole in the oven
Prepare everything you need.
Place cottage cheese and coconut in a suitable sized bowl.
Add semolina and sugar. Leave a teaspoon each of shavings and granulated sugar for sprinkling.
Grind everything with a fork. Break the eggs.
Pour in milk.
Stir until the components are evenly distributed. In this case, the coconut casserole will come out with grains. If you want to get a smooth and delicate structure, you need to beat everything with a submersible blender until the mass becomes cream-like. Let stand for at least half an hour. This is necessary for the semolina to swell.
Grease a baking dish (it’s more convenient to take a detachable one, in this case the diameter is 20 cm) with vegetable or butter, sprinkle with semolina. Place in preheated oven for 2-3 minutes.
Add the curd-coconut mixture and smooth it out.
Sprinkle the reserved coconut and sugar on top. This will give the casserole a nice, crispy top.
Place in a preheated oven and bake on the top tier at 170 degrees for 30 minutes. Then turn off the oven and leave the casserole inside for at least an hour, or better yet, until it cools completely.
The dessert can only be sliced beautifully and evenly when cooled; a hot coconut casserole may simply fall apart when you try to remove it from the mold. Serve with tea and warm milk. If desired, add sour cream and jam.
Step-by-step recipes for cottage cheese-coconut casserole with milk and shavings, banana, chocolate
2018-07-18 Marina VykhodtsevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
12 gr.
10 gr.
Carbohydrates
24 gr.241 kcal.
Option 1: Classic cottage cheese-coconut casserole
For a real cottage cheese-coconut casserole, you definitely need semolina. It will help thicken the mass and give the desired consistency. Also, this ingredient will prevent the casserole from falling off after removal from the oven. We use cottage cheese for the dish that is not very wet. Dry white coke shavings are used. It is not advisable to use colored sprinkles; it is better to leave it for decorating pastries and cakes.
Ingredients
- 3 eggs;
- 90 g sugar;
- 130 ml kefir;
- 3 g soda;
- 70 g coconut flakes;
- 350 g cottage cheese;
- 140 g semolina;
- 1 g citric acid;
- 30 g flour.
Step-by-step recipe for classic cottage cheese-coconut casserole
Pour the coconut flakes into a small bowl or deep plate. Add kefir, stir and leave for ten minutes.
Separate three yolks, add cottage cheese, a pinch of salt and grind together well. As soon as the mass becomes homogeneous, add semolina to it, and then coconut flakes with kefir. Stir everything together, cover, and let stand for another fifteen minutes.
Beat the previously separated egg whites until foamy. As soon as they have increased in volume, gradually add granulated sugar. Transfer the protein mass into the curd mixture with semolina and coconut. Stir a little.
Combine flour with soda and citric acid. Add to casserole. Stir once more, then transfer it all into the mold. If it does not have a non-stick coating, then be sure to lubricate it.
Place the coconut-curd casserole in the oven for 40 minutes, cook at 170 degrees. We don’t rush to remove it from the mold, first cool it a little, then shake it out. You can pour condensed milk, sprinkle with powder or decorate with berries.
It is not necessary to make one large casserole; you can put the coke mass in small silicone molds, bake in them, you will get a wonderful portioned dish similar to cupcakes.
Option 2: Quick recipe for cottage cheese and coconut casserole “Smak”
A recipe for a delicious and tender cottage cheese-coconut casserole, which Elizaveta Boyarskaya once prepared in the television program “Smak”, where this name came from. The recipe is quite quick, the cooking time in the oven is only 20 or 25 minutes, it depends a little on the moisture content of the cottage cheese. In addition to it, you need coconut milk, as well as shavings. We use the fat content of the cottage cheese at our discretion. Turn on the oven immediately, as the mixture will only take ten minutes to cook.
Ingredients
- 230 ml coke milk;
- 400 grams of cottage cheese;
- 130 g coconut flakes;
- 3 eggs;
- 75 g cane sugar;
- spoon of butter.
How to make quick coconut casserole
Pour the recipe shavings into coconut milk and also add sugar. Take the liquid at room temperature, you can warm it up slightly. If you use cold milk, the chips will not swell. Stir and leave for a few minutes.
While we grind the cottage cheese, add the eggs and stir. Or simply combine them, lower the blender (soft cottage cheese can also be beaten with a mixer), and beat for a minute. Add soaked coconut flakes. Let this mixture sit for another five minutes.
Carefully coat the mold with vegetable oil, lay out the prepared coconut mixture with cottage cheese and cook at 180 degrees until a crust appears. You can brown it heavily or make a light and slightly moist casserole.
You can use regular whole cow's milk instead of coconut milk, but the taste will change slightly. It is also possible to replace cane sugar with regular refined sugar.
Option 3: Curd-coconut casserole “Almost a pie”
A very airy, light and incredibly tasty coconut casserole that can easily replace a pie. Cottage cheese is added in small quantities, there are many additional ingredients, but this in no way spoils the final dish.
Ingredients
- 200 g cottage cheese (pack);
- 150 g butter (take 72%);
- a glass of flour;
- 2 tsp. ripper;
- 3 eggs;
- 1.5 cups coconut flakes;
- 1 g vanillin;
- 3 g soda;
- 150 g sugar;
- 0.5 tbsp. semolina;
- a glass of kefir.
How to cook
For the dough, take softened butter and add cottage cheese to it. If the pack contains 180 grams, then it’s okay, that will be enough. Grind together until all the pieces of cottage cheese are dispersed in the oil.
Add granulated sugar to the butter. We continue to rub. All this can be done quickly with a blender, but it thins out the consistency. After adding all the sugar, break all the eggs one by one. It is better to take products of the same temperature, then the oil will not seize into lumps.
Pour kefir into the dough, then add semolina. Stir and leave for a quarter of an hour. Add vanilla and shavings, stir and let stand for another ten minutes.
At the very end, add wheat flour with baking powder and soda, immediately mix well so that all ingredients are evenly distributed in the mass.
Transfer the coconut dough into a mold, put it in the oven and bake at 180 degrees for 35 minutes. Or pour it all into a slow cooker. There we cook the cottage cheese-coconut casserole for 50 minutes.
The casserole is similar to a pie, you can decorate it with glaze, pour white melted chocolate on it, and if desired, apply a layer of coconut flakes on it. We do this immediately, before the coating hardens.
Option 4: Tropicanka cottage cheese and coconut casserole with banana
For a fragrant casserole you will need not only coke shavings, but also bananas. An incredibly tasty, tender and healthy dish, which is also easy to prepare. We take bananas that are soft, but not dark. Otherwise, the casserole will have an unattractive tint.
Ingredients
- 3 bananas;
- 5 spoons of semolina;
- 2 spoons of honey;
- 5 spoons of coconut flakes;
- 700 g cottage cheese;
- 3 eggs.
Step by step recipe
Step 1:
Peel the bananas, break them into pieces and place in a bowl. If desired, you can pour lemon juice over the pieces; this is often done; the citrus prevents the product from darkening and also gives it its own taste.
Add honey to the bananas and break the eggs one at a time and add all the cottage cheese at once. Immerse the blender and beat it until we get a homogeneous mass. The consistency and appearance will resemble a thin cream.
At the very end, add the semolina and coconut flakes along with it, leave for about ten minutes, then pour into the mold. Sometimes semolina is added along with the other ingredients and blended with a blender, this speeds up the swelling process. Baking will take 40 minutes, temperature approximately 170 degrees.
If honey is not tolerated or you simply have run out, then you can also use sugar, cane or white, in this option we add about four tablespoons, no more, since bananas themselves are also sweet.
Option 5: Curd-coconut casserole “Bounty”
You can find your own heavenly delight in every bite of this casserole. It is very similar to the bar of the same name, only it consists entirely of natural products and is good for health. The ingredients are calculated for an 18 centimeter mold.
Ingredients
- 300 g cottage cheese 5%;
- 5 spoons of shavings;
- 3 spoons of sugar;
- 2 tablespoons flour;
- vanillin;
- 2 eggs;
- 150 ml coconut milk;
- 100 g chocolate.
How to cook
We measure out 100 ml of coke milk for the dough, the rest will go into the glaze. Place the eggs in a bowl, start beating, gradually adding sugar, cottage cheese, a pinch of salt, add coconut flakes. At the end, pour in milk and add wheat flour.
Transfer the coconut mass into the mold. Place the unusual casserole in the oven for 25 minutes, bake at 200 degrees, then leave to cool.
Break the chocolate bar, place it in a bowl and melt. Once all the pieces have dispersed, mix well and add the remaining coconut milk.
Remove the cooled casserole from the pan. Pour glaze on top. Use a spoon or spatula to help spread it evenly over the surface. Place the coconut casserole in the refrigerator for half an hour.
If desired, you can cover the “Bounty” with white chocolate glaze. Melt one tile with a piece of butter or three tablespoons of cream, pour it on top. It is dangerous to add milk to white chocolate; it may curdle.
A simple, very tender cottage cheese casserole that, when cold, tastes even better than any other. This is an ideal option for those who like to eat delicious food, but don’t like to mess around in the kitchen. There is no need to separately beat, grind, etc. Mix everything and pour into a greased pan and bake.
I came up with the casserole itself out of the need to use homemade ricotta, a mild version of cottage cheese. I have this kind of cheese at home regularly since my youngest daughter was 6 months old and I began to gradually introduce cottage cheese into the baby’s diet, which I prepare almost according to the principle. Since I don’t trust the manufacturers of store-bought cottage cheese enough to give it to babies. And buying real homemade cottage cheese from people, even trusted ones, is also not an option, because the traditional method of preparing cottage cheese is far from sterile. So I make cheese myself, as my cousin once taught me, for the needs of my eldest daughter Emma. I prepare it by mixing pasteurized milk with kefir and bringing it almost to a boil. Then a very delicate cheese is separated, which Stella, my youngest daughter, eagerly enjoys. But he always gets more than he needs. On the third day, I’m already preparing the next batch of cheese, and from the leftovers I bake this casserole, which I’ve also been giving to my baby since she was 10 months old.
If desired, you can add raisins or other dried fruits to the casserole by first pouring boiling water over them for a few minutes, then draining. You can also add citrus zest, steaming them well before washing them. And you can add.
Watch the video on how to prepare cottage cheese casserole (in Ukrainian):
4 servings:
Ingredients
- 500 grams of cottage cheese
- 2 eggs
- 4 tbsp. decoys
- 3 tbsp. Sahara
- 50 grams coconut flakes
- Butter for greasing the pan
- Grated cookies or light breadcrumbs for sprinkling the pan
1) Preheat the oven to 180°C.
2) Place all the ingredients for the cottage cheese casserole in a deep bowl or the bowl of a planetary mixer.
3) Beat everything together until smooth.
4) Grease a small heatproof dish with butter and sprinkle with grated cookies or breadcrumbs.
Today we are preparing a sweet cottage cheese casserole with the addition of semolina, ready-made coconut flakes and an apple for decoration. The basis of cottage cheese casseroles is cottage cheese and eggs. Cottage cheese casserole can be safely served with whipped cream (ready-made or whipped yourself) or with a couple of scoops of ice cream - it will turn out wonderful - won’t it? If your child or significant other does not eat cottage cheese fresh, you can safely prepare cottage cheese casserole in a slow cooker and you will see that the result will be one hundred percent. There won't be a crumb left of the casserole. I think your family will be absolutely delighted with these baked goods! Many kids say that this is cottage cheese casserole with adding coconut flakes in a slow cooker very similar to the filling of a BOUNTY bar. Simply a great combination!
Ingredients:
- cottage cheese - 200 g
- semolina - 3 tbsp. spoons
- granulated sugar - 2 tbsp. spoons
- eggs - 2 pcs
- coconut flakes - 5 tbsp. spoons
- 5 g baking powder
- milk or kefir (approximately 20 - 30 ml)
Recipe for cottage cheese casserole with coconut flakes:
Mix semolina with milk and leave to swell. Meanwhile, beat the eggs and sugar into a fluffy white foam.
Gently mix coconut flakes, semolina mixture, baking powder and beaten eggs.
Pour the curd mixture into the greased multicooker bowl. Top with apple slices if desired. Cook the casserole in a multicooker, in the “baking” mode for 40 minutes.
For a large bowl, you can safely double the ingredients.
