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.

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.

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.