Coconut casserole recipe. Cottage cheese casserole with semolina and coconut flakes

1. Combine the eggs in a deep bowl and grind well, add melted butter.


2. Beat the ingredients with a mixer or immersion blender until smooth.


3. Pour sugar, semolina and coconut into the dough. Let the dough sit for 10-15 minutes so that the semolina swells. For dessert, you can take white, uncolored shavings, then the casserole will turn out classically white and creamy. We wanted to add a pop of color to these baked goods and chose yellow and orange coconut flakes.


4. The dough should not be very liquid, like for pancakes.


5. Grease a heat-resistant pan with butter and sprinkle with breadcrumbs. If you don’t have breading at home, you can use cookie crumbs or even a couple of tablespoons of semolina. Pour the dough into the mold and level the surface with a spoon.


6. Bake for 20–25 minutes at 180 degrees. This time is enough for the curd mass to bake.


7. Cottage cheese casserole with semolina and coconut flakes is ready! The dessert can be served either warm or chilled. Decorate it with melted chocolate, berries or pieces of fruit. Oh, it turned out so delicious! Help yourself to your health!

See also video recipes on how to prepare cottage cheese-coconut casserole:

1. How to cook cottage cheese casserole with coconut flakes

2. Delicious cottage cheese casserole with coconut

Those who love cottage cheese and coconut baked goods will love this “2 in 1” option. The casserole turns out tender and very tasty. You can take any berry, I made it with cherries and black currants, I think raspberries, cranberries, lingonberries or red currants would also be great.

Curd and coconut casserole with berries will appeal to both children and adults.

This casserole can be easily baked in a slow cooker: “baking” mode for 45-50 minutes.

This time I made a casserole with black currants; I took the berries out of the freezer first.

Measure out the required ingredients.

Divide the eggs into whites and yolks. Add sugar, yolks and milk to the cottage cheese.

Beat the mixture with a mixer. If the cottage cheese is grain, then use a blender.

Add flour and coconut flakes.

Mix with a spatula.

Beat the whites into a fluffy foam.

Add to the main mass, mix gently with a spatula.

Sprinkle the berries with sugar and mix lightly.

Grease the mold a little with butter. Spread half of the coconut curd mixture.

Place berries and sugar on top.

Cover with the remaining mixture. Place thin slices of butter on top.

Bake the casserole at 170 degrees until golden brown, about 35 minutes.

Curd-coconut casserole with berries is ready. You can cut it when it has cooled slightly or completely.

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 Vykhodtseva

Grade
recipe

802

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 icing, 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.